Best Sausage Swiss Muffins Recipes
SAUSAGE SWISS MUFFINS
Sage and thyme really perk up these mouthwatering muffins made with handy baking mix. I like to keep a few in the refrigerator because the pork sausage and Swiss cheese make them perfect for breakfast in a hurry.-Patsy Spires, Cheshire, Ohio
Provided by Taste of Home
Time 35m
Yield 9 muffins.
Number Of Ingredients 7
Steps:
- In a small skillet, cook sausage over medium heat until no longer pink; drain. Meanwhile, in a large bowl, combine the baking mix, sage and thyme. In another bowl, combine the egg and milk; stir into dry ingredients just until moistened. Fold in the cheese and sausage. , Fill greased muffin cups two-thirds full. Bake at 375° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 186 calories, Fat 11g fat (4g saturated fat), Cholesterol 40mg cholesterol, Sodium 427mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 0 fiber), Protein 6g protein.
SAVORY SAUSAGE SWISS MUFFINS RECIPE
Provided by á-12274
Number Of Ingredients 7
Steps:
- 1. Preheat the oven to 375 degrees. Brown sausage in a skillet over medium heat, stirring until it crumbles. Drain well. 2. Combine sausage, biscuit mix, and next 3 ingredients in a bowl; make a well in center of mixture. 3.Combine egg and milk ; add to dry ingredients, stirring just until dry ingredients are moistened. Spoon batter into greased muffin pans, filling two-thirds full. 4. Bake 22 minutes or until golden. Serve warm. Store leftovers in refrigerator
SAUSAGE SWISS MUFFINS RECIPE
How to make Sausage Swiss Muffins Recipe
Provided by @MakeItYours
Number Of Ingredients 8
Steps:
- In a small skillet, cook sausage over medium heat until no longer pink; drain. Meanwhile, in a large bowl, combine the baking mix, sage and thyme. In another bowl, combine the egg and milk; stir into dry ingredients just until moistened. Fold in the cheese and sausage.
- Fill greased muffin cups two-thirds full. Bake at 375° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers. Yield: 9 muffins.
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