Saturday, January 21, 2012

Sausage Swiss Biscuits

(This recipe was first posted in conjunction with the Meijer Ad Week of 1/22/12-1/28/12)

Who needs a Sausage Biscuit from McDonalds when you can grab one of these instead?  These muffins are great for breakfast on the go, or try serving them with soup for supper.

8 oz pork sausage, cooked and drained
1  3/4 cups Bisquick or generic biscuit mix
3/4 tsp rubbed (dried) sage
1/4 tsp dried thyme
1 egg
1/2 cup milk
1/2 cup shredded Swiss cheese (a little more if you like things cheesy)

Preheat oven to 375 degrees.  Combine biscuit mix, sage, and thyme.  Beat egg and milk together, then stir into dry ingredients just until moistened (lumps are OK!).  Fold in sausage and cheese.  Fill greased or paper-lined muffin cups 2/3 full.  Bake 15-18 minutes (or until they pass the toothpick test) at 375 degrees.  Serve warm.  Store leftovers in refrigerator or freezer.  Makes about 9 muffins.

Options and Tips
  • These muffins freeze well.  To thaw, microwave at 50% power for 45-60 seconds.
  • This recipe uses only half of a roll of pork sausage.  Freeze the other half immediately so that it doesn't go to waste, OR just make a double batch of muffins, since they freeze so well!
  • If you have extra green onion or red pepper left from making Chicken Primavera, chop them up and add them to the muffin batter.
    This recipe can be found on page 174 in the 2003 Quick Cooking Annual Recipes cookbook.  I made a few adjustments to the measurements and instructions.

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