February 13, 2014
Recipe Roundup: Sausage-Swiss Muffins
I’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
- Preheat oven to 375 degrees.
- Brown sausage in a skillet over medium heat, stirring until it crumbles. Drain well.
- Combine sausage, Bisquick and next three ingredients in a bowl.
- Make a well in the center of the mixture.
- In a separate bowl, combine egg and milk.
- Add to dry ingredients (pouring into the well) stirring just until moistened.
- Spoon batter into greased muffin pans, filling two-thirds full.
- Bake for 22 minutes or until golden and serve warm.
- 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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Roni said:
These are my fav 🙂 I make them frequently!!!!