I made these years ago when my kids were little and life was needless to say, a little crazy. The family loved em.
TIPS & NOTES
Reheat & Run
Bake muffins on weekends and enjoy the leftovers for grab-and-go weekday breakfasts. Wrap leftover muffins individually in plastic wrap, place in a plastic storage container or ziplock bag and freeze for up to 1 month. To thaw, remove plastic wrap, wrap in a paper towel and microwave on High for 20-30 seconds.
Ingredients:
14 ozs breakfast sausage
1 tsp chili powder (optional)
1/2 tsp salt
1/2 tsp pepper
2 cups bisquick
1 cup cornmeal
3 eggs
1/4 tsp garlic powder
1 3/4 cups milk
1/4 cup red bell pepper (chopped)
1/2 cup minced onion
11/2 cups shredded cheddar cheese
3 tbsps fresh thyme leaves finely chopped (optional)
1/2 tsp salt
Directions:
1. Line one medium-sized-cup muffin tin with paper liners, spray each liner with a little cooking spray, and set aside. Saute sausage with chili powder, salt, and pepper, crumbling the sausage with a spoon as it cooks. Drain excess grease with a wad of paper towels.
2. Preheat oven to 375 degrees.
3. Mix together bisquick, cornmeal, eggs, garlic powder and milk. Add sausage, peppers, onions and cheese. Stir well. Add thyme. Add salt and pepper to your taste. Ladle the filling into the prepared muffin tins, filling almost to the top.
4. Bake for 12-15 minutes. Allow to cool completely.
