Cheesy Sausage Muffins
Yield
24 servingsPrep
25 minCook
35 minReady
60 minTrans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | pound |
sausage
cooked and grease drained |
|
| 3 | ounces |
cream cheese
|
|
| ½ | cup |
cheddar cheese
|
*
|
| ¼ | cup |
scallions, spring or green onions
|
|
| 1 | cup |
biscuit baking mix (bisquick)
|
*
|
| 2 | each |
eggs
|
|
| ⅔ | cup |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 113.4 | g |
sausage
cooked and grease drained |
|
| 86.7 | ml/g |
cream cheese
|
|
| 118 | ml |
cheddar cheese
|
*
|
| 59 | ml |
scallions, spring or green onions
|
|
| 237 | ml |
biscuit baking mix (bisquick)
|
*
|
| 2 | each |
eggs
|
|
| 158 | ml |
milk
|
|
Directions
Combine first 5 ingredients in a large bowl and make a well in center of the mixture.
Combine eggs, and milk, add to sausage mixture, stirring just until moistened.
Spoon into greased miniature muffin pans, filling ¾ full.
Bake at 350℉ (180℃) for 35 to 40 min. Remove from pan immediately.
Makes 2 dozen.
