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Sausage Brunch Muffins




Source of Recipe


RC


List of Ingredients




1 pound bulk pork sausage
4 cups biscuit/baking mix
3/4 cup milk
1/2 cup water
1 can (4 ounces) diced green chilies, undrained
1 egg, beaten
1 can (11 ounces) whole kernel corn, drained

Recipe



In a skillet over medium heat, brown sausage. Drain and set aside. In a large bowl, combine biscuit mix, milk, water, chilies and egg; mix well. Stir in the corn and sausage. Fill greased or paper-lined muffin cups two-thirds full. Bake at 425° for 16-18 minutes or until golden brown. Cool for 5 minutes; remove from pan to a wire rack. Serve warm. Yield: 2 dozen.