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Prep Time: 15 Minutes Cook Time: 18 Minutes |
Ready In: 33 Minutes Servings: 24 |
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The recipe I adapted gave the yield at 24. There were some adjustments made to the original recipe; i. , the addition of cheese and onions. I baked these in silicone muffin pans and the yield was 18. Ingredients:
1 lb bulk pork sausage |
1 small onion, chopped |
1 (4 ounce) can green chilies, diced, undrained |
1 cup canned shoe peg corn, drained |
4 cups biscuit mix |
3/4 cup milk |
1/2 cup water |
1 egg, beaten |
1/2-2/3 cup cheddar cheese, shredded |
Directions:
1. Preheat oven to 425 degrees and spray 24 muffin cups with non-stick cooking spray.
2. Over medium heat, brown the sausage in a skillet; drain and set aside.
3. In a large bowl, combine the biscuit mix, milk, water, chilies and egg; mix well.
4. Stir in the corn and drained sausage; gently mix in grated cheese.
5. Fill the prepared muffin tins 2/3 full and bake in preheated oven for 15 to 18 minutes.
6. Cool 5 minutes; remove from pan and place of a wire rack to cool.
7. Serve warm or allow to cool completely, place in a zip-lock bag and freeze.
8. To reheat: Defrost overnight in refrigerator, wrap in foil and place in cold oven; set temperature for 350 and allow oven to come to temperature, warm for 8 to 10 minutes or until heated through.
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