Sausage Pepper Muffins Oamc Recipes

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EASY SAUSAGE MUFFINS



Easy Sausage Muffins image

My Easy Sausage Muffins are perfect for a grab-and-go breakfast! They're savory breakfast muffins full of sausage, eggs, and Cheddar cheese.

Provided by Lana Stuart

Categories     Breakfast

Time 35m

Number Of Ingredients 4

1 pound bulk breakfast sausage
4 eggs (lightly beaten)
1 cup sharp Cheddar cheese (shredded)
1 cup baking mix (recommend: Bisquick)

Steps:

  • Preheat the oven to 350 degrees. Grease a 12-cup muffin pan and set aside.
  • Cook the sausage in a skillet over medium-high heat until no pink color remains. As the sausage cooks, break it up using a potato masher or large fork so that it is crumbly and loose. Drain as much fat as possible from the cooked sausage.
  • In a large mixing bowl, combine the eggs, shredded cheese, cooked drained sausage and baking mix. Stir until thoroughly combined.
  • Fill muffin cups about 3/4 full. Bake for approximately 20 minutes or until golden brown on top.

Nutrition Facts : ServingSize 1, Calories 217 kcal, Carbohydrate 7 g, Protein 11 g, Fat 16 g, SaturatedFat 6 g, Cholesterol 92 mg, Sodium 447 mg, Sugar 1 g, Fiber 1 g

SAUSAGE BREAKFAST MUFFINS (OAMC)



Sausage Breakfast Muffins (OAMC) image

This is a recipe I found online and adapted to suit my family's taste. You can use either Chorizo or regular bulk breakfast sausage, depending on your tastes. They're both good. If you like spicy foods, add a 4 oz can of chopped and drain green chilies.

Provided by Lightly Toasted

Categories     Quick Breads

Time 45m

Yield 48 serving(s)

Number Of Ingredients 6

2 lbs chorizo sausage or 2 lbs bulk breakfast sausage
4 cups Bisquick
2 cups cornmeal
6 eggs
3 1/2 cups milk
3 cups shredded cheese

Steps:

  • 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.

SAUSAGE BRUNCH MUFFINS



Sausage Brunch Muffins image

These were found in a bonus book from Taste of Home's Simple & Delicious and thought they sounded very good. The recipe is credited to Beverly Borges of Rockland, MA. The recipe I adapted gave the yield at 24. There were some adjustments made to the original recipe; i.e., the addition of cheese and onions. I baked these in silicone muffin pans and the yield was 18.

Provided by PaulaG

Categories     Quick Breads

Time 33m

Yield 18-24 serving(s)

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts : Calories 231.2, Fat 11.4, SaturatedFat 4.1, Cholesterol 39.3, Sodium 364.9, Carbohydrate 21.2, Fiber 0.9, Sugar 4, Protein 10.6

ON-THE-GO BREAKFAST MUFFINS



On-the-Go Breakfast Muffins image

My muffins are a frequent request from everyone in the family. I usually make them on Sunday nights, so when we're running late on weekday mornings, the kids can grab these to eat on the bus. -Irene Wayman, Grantsville, Utah

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 1-1/2 dozen.

Number Of Ingredients 9

1 pound bulk Italian sausage
7 large eggs, divided use
2 cups all-purpose flour
1/3 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup 2% milk
1/2 cup canola oil
1 cup shredded cheddar cheese, divided

Steps:

  • Preheat oven to 400°. In a large nonstick skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles. Remove with a slotted spoon; drain on paper towels. Wipe skillet clean., In a small bowl, whisk 5 eggs. Pour into same skillet; cook and stir over medium heat until thickened and no liquid egg remains. Remove from heat., In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk remaining eggs, milk and oil until blended. Add to flour mixture; stir just until moistened. Fold in 2/3 cup cheese, sausage and scrambled eggs., Fill greased or paper-lined muffin cups three-fourths full. Sprinkle tops with remaining cheese. Bake 12-15 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm. Freeze option: Freeze cooled muffins in an airtight container. To use, microwave each muffin on high for 45-60 seconds or until heated through.

Nutrition Facts : Calories 238 calories, Fat 16g fat (4g saturated fat), Cholesterol 93mg cholesterol, Sodium 357mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 0 fiber), Protein 8g protein.

SAUSAGE CHEESE MUFFINS



Sausage Cheese Muffins image

Make and share this Sausage Cheese Muffins recipe from Food.com.

Provided by ratherbeswimmin

Categories     Quick Breads

Time 1h

Yield 12 muffins

Number Of Ingredients 11

1/2 lb bulk pork sausage
1/4 cup chopped green onion
1/4 cup chopped green pepper
3/4 cup all-purpose flour
1/2 cup plain cornmeal
1 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon red pepper flakes
1 egg, beaten
1 cup buttermilk
1/2 cup shredded cheddar cheese

Steps:

  • Combine sausage, green onions, and green pepper in a skillet.
  • Cook over medium heat until sausage is browned; drain excess fat.
  • Combine flour, cornmeal, soda, salt, and red pepper.
  • Combine egg and buttermilk.
  • Add buttermilk mixture, sausage mixture, and cheese to flour mixture; stir just until moistened.
  • Spoon into greased muffin pans, filling two-thirds full.
  • Bake at 400 degrees for 28-30 minutes or until golden.
  • Note: OAMC instructions--To Freeze: Freeze wrapped individually in plastic wrap, then put in ziplock.
  • To Reheat: Microwave 10-20 seconds or until heated through.

Nutrition Facts : Calories 137.4, Fat 6.3, SaturatedFat 2.7, Cholesterol 39, Sodium 274.5, Carbohydrate 11.2, Fiber 0.7, Sugar 1.2, Protein 8.5

SAUSAGE BREAKFAST MUFFINS



Sausage Breakfast Muffins image

I wanted to come up with a filling breakfast for my boys to get them through the morning. Going off a breakfast casserole recipe, I modified it to make these hearty, energy filled muffins. I am going to work on a healthier version next go around, using ground chicken. *These freeze well. *Could be baked as a casserole in a 9 x 9 pan. 350 F for approx 1 hour. *Use glass, ceramic or best choice, stoneware. Metal pans turn the bottoms too dark.

Provided by Just_Ducky

Categories     Quick Breads

Time 1h

Yield 18 muffins, med., 18 serving(s)

Number Of Ingredients 10

1 lb sausage meat
1/2 lb low-sodium bacon, cut up small
1/2 cup mixed mushrooms, sliced
4 green onions, chopped small
1 tablespoon italian seasoning
sea salt & fresh black pepper, to taste
8 slices whole wheat bread (or any bread you like)
5 omega eggs, beaten
1 cup skim milk
1 1/4 cups low-fat cheddar cheese, shredded

Steps:

  • Preheat oven to 350°F.
  • Spray muffin pan(s) with cooking spray.
  • Crumble sausage meat, add bacon, mushrooms & seasonings into a large frying pan, cook well. Drain excess fat.
  • Remove hard crusts from bread and tear into small pieces in a large mixing bowl, add meat mixture. Mix well to combine and allow to cool for 5 minutes.
  • Add 1 cup of the cheese to bread mixture.
  • In a medium bowl, combine eggs and skim milk.
  • Evenly pour egg mixture over bread and meat, mix well.
  • Cover and refrigerate for at least 1 hour or overnight.
  • Fill muffin pan 2/3 full, sprinkle with remaining cheese and bake at 350 F for 30 minutes, or until set. (Do not overbake).
  • Place muffin pan on a wire rack and let set for 5 minutes.

Nutrition Facts : Calories 51, Fat 1, SaturatedFat 0.5, Cholesterol 1.9, Sodium 115.4, Carbohydrate 6.3, Fiber 0.9, Sugar 0.8, Protein 4.1

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