SAUSAGE BREAKFAST MUFFINS
I can never seem to get out of bed with enough time to make breakfast. My solution is to make these muffins ahead of time and pop them in the microwave for 30 seconds just before heading out the door. -Sara Sanders, Fountain City, Indiana
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 400°. Line 12 muffin cups with paper liners. In a skillet, cook sausage over medium heat 4-5 minutes or until no longer pink, breaking into crumbles. Remove to paper towels to drain., In a small bowl, whisk eggs, seasoned salt and pepper. Pour into same pan; cook and stir over medium heat until eggs are thickened and no liquid egg remains. Remove from heat., In a large bowl, prepare muffin mix according to package directions. Fold in sausage, scrambled eggs and 1/2 cup cheese. Fill prepared cups two-thirds full., Bake 10 minutes. Sprinkle with remaining cheese; bake 5 minutes longer or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan. Serve warm.
Nutrition Facts :
MAPLE & SAUSAGE CORN MUFFINS
Spice up a classic with Maple & Sausage Corn Muffins. Why make plain ol' corn muffins when you can make from-scratch Maple & Sausage Corn Muffins studded with chopped green chiles?
Provided by My Food and Family
Categories Side Dish Recipes
Time 45m
Yield 8 jumbo muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees.
- Mix corn meal, flour, baking powder and salt together; set aside.
- In mixer, cream together butter and sugar. Beat in eggs. Add maple syrup and milk.
- Add dry ingredients to wet ingredients. Mix until moistened. Stir in sausage, cheese and chiles. Spoon into greased muffin jumbo tins.
- Bake 25-30 minutes or until golden brown.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
MAPLE-BACON CORN MUFFINS
Make and share this Maple-Bacon Corn Muffins recipe from Food.com.
Provided by spicyperspective
Categories Quick Breads
Time 25m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 400*. Heat a skillet to medium-high. Chop the bacon and cook until slightly crispy. Remove with a slotted spoon and set the skillet aside.
- In a large bowl combine all dry ingredients. Whisk in the milk and eggs, followed by the melted butter, maple syrup and ¼ cup bacon grease.
- Stir the bacon pieces back into the mixture.
- Place muffin liners in a 12-cup muffin tin. Evenly divide the mixture into the liners. Bake for 15 minutes-until golden.
- Remove from the muffin tin and serve warm!
Nutrition Facts : Calories 226.7, Fat 10.1, SaturatedFat 4.6, Cholesterol 50.4, Sodium 423.5, Carbohydrate 29.9, Fiber 1, Sugar 12.4, Protein 4.8
YANKEE MAPLE CORN MUFFINS
Make and share this Yankee Maple Corn Muffins recipe from Food.com.
Provided by Michelle Berteig
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees F. Grease muffin cups or use paper liners.
- Mix flour, corn meal, baking powder and salt in a bowl.
- Whisk eggs and brown sugar in another bowl until smooth. Add milk and maple syrup and whisk to mix. Pour over dry ingredients and add half of the melted butter. Mix just until dry ingredients are moistened.
- Scoop into prepared muffin cups. Bake 25 to 30 minutes or until golden brown and firm in the center. Let cool in pan for 5 minutes and brush tops with remaining melted butter.
Nutrition Facts : Calories 224.2, Fat 7.9, SaturatedFat 4.5, Cholesterol 53.4, Sodium 305, Carbohydrate 34, Fiber 1.3, Sugar 8.6, Protein 4.8
BREAKFAST SAUSAGE CORN DOGS WITH SPICED MAPLE SYRUP DIP
Homemade corn dogs made with breakfast sausage are served with a spiced maple syrup dip in this fair food treat everyone loves.
Provided by Julie Hubert
Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Sausage
Time 56m
Yield 8
Number Of Ingredients 14
Steps:
- Soak wooden skewers on a shallow bowl of water for 30 minutes; drain.
- Heat a skillet over medium-high heat; saute sausage links, turning every 2 minutes, until cooked through and browned, about 6 minutes. Thread each sausage onto a wooden skewer.
- Whisk maple syrup, cinnamon, and 1/4 teaspoon cayenne pepper together in a saucepan over low heat until warmed, 2 to 4 minutes. Remove maple dip from heat.
- Heat about 2 inches of oil in a deep-fryer or large saucepan to 360 degrees F (182 degrees C). Line a baking sheet with paper towels.
- Whisk flour, cornmeal, sugar, baking powder, chili powder, and 1/4 teaspoon cayenne pepper together in a bowl. Add milk and egg; whisk just until batter is smooth. Pour batter into a tall water glass to 3/4 full.
- Dip each sausage into the batter, swirling and dipping to evenly coat.
- Place the battered sausages gently in the hot oil, 4 at a time; cook, turning every 30 to 60 seconds, until evenly browned, 3 to 4 minutes. Adjust heat as needed to maintain 360 degrees F (182 degrees C). Transfer corn dogs to the paper towel-lined baking sheet. Serve with the maple dip.
Nutrition Facts : Calories 700.4 calories, Carbohydrate 49.6 g, Cholesterol 89.2 mg, Fat 47.8 g, Fiber 1.3 g, Protein 18.9 g, SaturatedFat 11.7 g, Sodium 1088.2 mg, Sugar 27.8 g
SAUSAGE & APPLE CORN MUFFINS RECIPE
Discover the perfect mix of sweet and savory flavors with our Sausage & Apple Corn Muffins Recipe. Ready to serve in under an hour, this Sausage & Apple Corn Muffins Recipe includes savory cheddar cheese for extra flavor.
Provided by My Food and Family
Categories Home
Time 25m
Yield Makes 6 servings, one muffin each.
Number Of Ingredients 7
Steps:
- Preheat oven to 400ºF. Beat egg, applesauce and milk in medium bowl with wire whisk until well blended. Add muffin mix; stir just until moistened. Stir in all remaining ingredients except cheese.
- Spoon into six 2-1/2-inch muffin cups sprayed with cooking spray.
- Bake 12 min. or until wooden toothpick inserted in centers comes out clean. Sprinkle with cheese. Bake an additional 3 min. or until cheese is melted. Cool in pan on wire rack 5 min. before removing muffins from pan. Cool to desired temperature.
Nutrition Facts : Calories 260, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 45 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
SAUSAGE & APPLE CORNBREAD BAKE
Steps:
- Preheat oven to 400°. In a large skillet, cook sausage over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain. Transfer to a greased 8-in. square baking dish. Top with apples., In a small bowl, combine muffin mix, milk and egg just until moistened. Pour over apples. Bake, uncovered, until edges are golden brown and a toothpick inserted in center comes out clean, 30-40 minutes. Let stand 10 minutes before serving. Serve with maple syrup., Make-Ahead: Refrigerate unbaked casserole, covered, several hours or overnight. To use, preheat oven to 400°. Remove casserole from refrigerator while oven heats. Bake as directed, increasing time as necessary until edges are golden brown and a toothpick inserted in center comes out clean. Serve with syrup.
Nutrition Facts : Calories 618 calories, Fat 34g fat (10g saturated fat), Cholesterol 111mg cholesterol, Sodium 1209mg sodium, Carbohydrate 61g carbohydrate (27g sugars, Fiber 6g fiber), Protein 19g protein.
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- Line a 12 count mini muffin tin with mini cupcake liners, and set aside. Place four of the Sausage patties in a non-stick skillet, and cook according to package directions until well done.
- In a medium bowl, add the Jiffy cornbread mix, 1 egg, milk, diced onion, green pepper, Maple syrup, and melted butter, and stir well until all ingredients are completely blended.
- Fill the cupcake liners about 3/4 full with the cornbread batter. Crumble the sausage patties, and sprinkle the crumbled sausage on top of the cornbread batter.
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