Sausage Brunch Muffins - cooking recipe

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

Preparation

Preheat oven to 425 degrees and spray 24 muffin cups with non-stick cooking spray.
Over medium heat, brown the sausage in a skillet; drain and set aside.
In a large bowl, combine the biscuit mix, milk, water, chilies and egg; mix well.
Stir in the corn and drained sausage; gently mix in grated cheese.
Fill the prepared muffin tins 2/3 full and bake in preheated oven for 15 to 18 minutes.
Cool 5 minutes; remove from pan and place of a wire rack to cool.
Serve warm or allow to cool completely, place in a zip-lock bag and freeze.
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.