Sausage Breakfast Muffins |
| Name: |
Jennifer Miller |
| Base: |
Maxwell AFB |
| Recipe: |
Ingredients
2 lbs chorizo sausage or 2 lbs bulk breakfast sausage 4 cups Bisquick 2 cups cornmeal 6 eggs 3 ½ cups milk 3 cups shredded cheese Directions
Line muffin tins with paper liners, and set aside.
Fry, crumble and drain sausage.
Preheat oven to 375 degrees.
Mix together bisquick, cornmeal, eggs, and milk.
Add drained sausage, and cheese, and stir well.
Ladle the filling into the prepared muffin tins, filling almost to top.
Bake for 11-15 minutes.
Allow to cool completely.
Store in freezer in a large airtight container.
Or place each in a sandwich bag, and then place a dozen in a large ziploc bag.
Microwave on high for approx 90 seconds.
You can certainly make and freeze these! |
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