Brown sausage and crumble.
In a small bowl beat eggs. Add crumbled sausage to eggs and mix.
Press bread slices down into greased muffin tins forming a cup. Spoon sausage/egg mixture into each bread cup. Sprinkle cheese on top.
Bake in a 350 degree oven for 15 minutes.
Note: Recipe may be doubled. Muffins freeze well. Thaw and microwave for a few seconds.
Combine sausage, green onions, and green pepper
covered over medium-high heat for about 15 minutes or
For the tomato sauce, heat oil
In a skillet over medium heat, cook sausage until no longer pink; drain.
In a bowl, combine soup, milk, sage and sausage. Stir in the biscuit mix just until moistened.
Fill regular greased muffin cups two-thirds full.
Bake at 400\u00b0 for 15 to 20 minutes or until muffins test done.
Yield: 2 dozen muffins.
In a skillet over medium heat, cook sausage until no longer pink; drain.
In a bowl, combine soup, milk, sage, and sausage.
Stir in the biscuit mix just until moistened.
Fill greased miniature or regular muffin cups 2/3 full.
Bake at 400 degrees for 15 to 20 minutes or until muffins test done.
Sprinkle with shredded cheese and bake until melted if desired.
Brown sausage and onion; drain.
Pour in Bisquick, pepper and sugar.
Add cheese and milk.
Bake in muffin tins at 350\u00b0 for 20 to 25 minutes.
Makes 20 muffins.
Mix together sausage, cheese and green onion.
In
Brown sausage and drain well. Set aside. Mix together Bisquick, shredded cheese, Italian seasoning and red pepper. Stir in sausage. Mix soup with 1/2 can water and add to Bisquick mixture. Stir together until sticky dough forms. Spoon into well-greased muffin pan. Bake at 400\u00b0 for 15 to 20 minutes. Makes 40 mini muffins.
Brown, crumble and drain sausage.
Beat other ingredients (except Cheddar cheese and sausage) together.
Fold in grated cheese and sausage.
Grease small (mini) muffin tins.
Spoon in batter.
Bake at 450\u00b0 for 10 minutes.
Makes at least 36 small muffins.
Cook sausage in a large skillet, stirring
Preheat oven 400\u00b0.
Mix all ingredients.
If mixture is too thick, add a little more milk.
Spray miniature muffin tins with Pam.
Fill with batter to 3/4 full.
Bake at 400\u00b0 for 10-15 minutes.
Makes 10-12 muffins.
In a large bowl combine flour,baking soda.
combine remaining ingredients.
Stir into dry ingredients just until moistened.
Fill greased or paper lined muffin cups 2/3 full.
Bake at 425 degrees for 14 minutes or until muffins test done.
Cook sausage; drain. Combine soup, milk, sage and sausage. Stir in biscuit mix. Fill greased muffin cups. Bake at 400\u00b0 for 15 to 20 minutes.
Brown sausage.
Drain grease from sausage (this part is optional, I want to get rid of the grease.)
After sausage has been drained, add jar of Cheez Whiz.
When mixed well and melted, put on half of English muffin.
All muffins need to be opened and in halves.
Spoon mixture on top of each half.
Put on broil and lightly brown.
May be frozen before you brown.
Then just take out as needed and brown.
Melt butter and Old English cheese together. Mix in cayenne pepper and garlic salt. Add and mix in drained sausage. Split muffins and spread with mixture. Place in the freezer on sheet until slightly frozen. Bag and use as needed. Bake 10-15 minutes at 350.
Cook sausage and drain.
In bowl, combine soup, milk, sage, and sausage.
Stir in biscuit mix just until moistened.
Fill greased muffin cups 2/3 full.
Bake at 400\u00b0 for 15-20 minutes. Makes 2 dozen.
Brown and drain sausage.
Add cheese soup, Worcestershire sauce and water.
Add biscuit mix and stir until just moistened. Pour batter into greased muffin tins.
Bake in 400\u00b0 oven for 12 to 15 minutes.
dd spices.
Add cheese gradually, stirring until cheese is melted.
Combine sausage, onion & green pepper in skillet. Cook over medium heat until sausage is brown, stirring to crumble. Drain.