Recipe Roundup: Sausage-Swiss Muffins

sausage swiss muffinsI’m someone who needs a quick breakfast during the weekdays. I mean really quick. Like, cereal isn’t fast enough–understand what I’m saying, now? So when I came across this savory and super fast breakfast, I had to give it a try. It’s like brunch in a muffin–yum!

This originated on Plain Chicken

Ingredients
1/2 lb sausage
1 3/4 cup Bisquick
1/2 cup shredded swiss cheese
3/4 tsp ground sage
1/4 tsp dried thyme
1 large egg
1/2 cup milk
Directions
  1. Preheat oven to 375 degrees.
  2. Brown sausage in a skillet over medium heat, stirring until it crumbles. Drain well.
  3. Combine sausage, Bisquick and next three ingredients in a bowl.
  4. Make a well in the center of the mixture.
  5. In a separate bowl, combine egg and milk.
  6. Add to dry ingredients (pouring into the well) stirring just until moistened.
  7. Spoon batter into greased muffin pans, filling two-thirds full.
  8. Bake for 22 minutes or until golden and serve warm.
  9. Store leftovers in the refrigerator and reheat in the microwave for 20-30 seconds, or let stand at room temperature.
Tara’s Tips: I put a paper towel in a colander to drain the sausage, nothing slipped through–it worked like a charm. I’ve stated before that I’m part mouse, so I used a cup of swiss cheese instead of half. And I always, always, ALWAYS shred my own cheese–I do NOT believe in pre-shredded cheese for any reason. And I used a whisk to combine my egg and milk, after all–it is a breakfast muffin.

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