Sweet Sausage Gravy Muffins Recipes

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SAUSAGE EGG MUFFINS



Sausage Egg Muffins image

This is a quick and easy morning or afternoon snack. I use the regular size muffin pans but fill them enough 1/3 full, but may adjust the amount of filling to suit your taste.

Provided by SMILEYBLAKE

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 40m

Yield 12

Number Of Ingredients 6

½ pound ground pork sausage
12 eggs, beaten
½ (4 ounce) can chopped green chile peppers, drained
1 small onion, chopped
1 teaspoon garlic powder
salt and pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups.
  • Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
  • In a large bowl, combine eggs, chiles, onion, garlic powder, salt pepper and sausage; mix well. Spoon 1/4 cup of sausage mixture into each prepared muffin cup.
  • Bake in preheated oven for 15 to 20 minutes, until egg has set and a toothpick inserted into each 'muffin' comes out clean.

Nutrition Facts : Calories 154.7 calories, Carbohydrate 1.6 g, Cholesterol 198.9 mg, Fat 12.6 g, Fiber 0.2 g, Protein 8.7 g, SaturatedFat 4.3 g, Sodium 251.1 mg, Sugar 0.9 g

SAUSAGE AND GRAVY STUFFIN' MUFFINS RECIPE BY TASTY



Sausage And Gravy Stuffin' Muffins Recipe by Tasty image

Here's what you need: nonstick cooking spray, olive oil, breakfast sausage, McCormick® Rubbed Sage, red pepper flakes, kosher salt, Stuffin' Muffins Base, large eggs, McCormick® Turkey Gravy Mix, cold water

Provided by McCormick

Categories     Breakfast

Yield 12 servings

Number Of Ingredients 10

nonstick cooking spray, for greasing
1 tablespoon olive oil
1 lb breakfast sausage
½ teaspoon McCormick® Rubbed Sage
½ teaspoon red pepper flakes
kosher salt, to taste
1 batch Stuffin' Muffins Base
2 large eggs
1 oz McCormick® Turkey Gravy Mix
1 cup cold water

Steps:

  • Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin with cooking spray.
  • Heat the olive oil in a medium pan over medium heat. Add the breakfast sausage, McCormick® Rubbed Sage, and red pepper flakes and cook, breaking up the meat into small pieces, until browned and cooked through, 6-8 minutes. Pour off any excess grease, then season with salt to taste.
  • Add the sausage to the stuffing base and stir to combine. Fold in the eggs until incorporated.
  • Spoon about ¼ cup (60 G) of the stuffing into each muffin cup, filling just above the rims. Press down gently with a spoon to release any air pockets.
  • Bake the stuffing cups for 30-35 minutes, or until cooked through and the tops are browned. Let rest in the muffin tin for 20 minutes, then run a knife around the edges of each cup to release.
  • While the stuffing muffins cool, add the McCormick® Gravy Mix to a small saucepan. Pour in the water, whisking constantly to prevent lumps from forming. Turn the heat to medium and cook, stirring frequently, until the gravy comes to a boil. Reduce the heat to low and simmer for 1 minute. Remove the pot from the heat and let sit for 3-5 minutes, until slightly thickened.
  • Spoon the gravy over the sausage stuffin' muffins and serve warm.
  • Enjoy!

Nutrition Facts : Calories 184 calories, Carbohydrate 5 grams, Fat 13 grams, Fiber 0 grams, Protein 8 grams, Sugar 3 grams

SAUSAGE GRAVY STUFFED BISCUITS



Sausage Gravy Stuffed Biscuits image

The perfect breakfast comfort food, biscuits and gravy, becomes gravy IN biscuits. A savory sausage gravy is made and then baked into the center of fluffy buttermilk biscuits in this fun play on a Southern favorite.

Provided by Zac Young

Categories     main-dish

Time 4h

Yield 12 large biscuits

Number Of Ingredients 16

4 ounces ground breakfast sausage (sweet or hot)
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1/4 teaspoon mustard powder
1/2 teaspoon finely chopped rosemary leaves
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1 cup whole milk
1/4 teaspoon Worcestershire sauce
3 cups all-purpose flour
2 tablespoons baking powder
1 tablespoon sugar
1/2 teaspoon kosher salt
1/4 teaspoon finely ground black pepper, plus more to finish
14 tablespoons cold unsalted butter, cut into 1/4-inch cubes
1 1/4 cups buttermilk, plus 2 more tablespoons to finish

Steps:

  • For the gravy: Cook the sausage in a medium skillet over medium heat, breaking up the sausage into small pieces and stirring occasionally until lightly browned, about 2 minutes Add the butter, flour, mustard powder, rosemary, pepper, and salt and cook, stirring constantly, for 1 minute. Add the milk and Worcestershire sauce, bring to a boil and cook until slightly thickened, about 1 minute.
  • Divide the gravy among twelve 1-ounce cavities of an ice cube tray. Freeze the gravy until solid, 2 to 3 hours. (For an alt method, line a 9-by-3-inch loaf pan with plastic wrap and make a "dam" using aluminum foil to block off half of the pan. Pour the gravy into the open space. Freeze until solid, then lift out the frozen gravy and cut into twelve 1-inch cubes).
  • For the biscuits: Position racks in the upper and lower thirds of the oven and preheat it to 425 degrees F. Line 2 baking sheets with parchment paper.
  • Combine the flour, baking powder, sugar, salt and pepper in a food processor. Pulse until combined. Add the butter and pulse until the butter is in pea-size pieces. Add the 1 1/4 cups buttermilk and pulse several times until the dough just comes together but is not fully incorporated. Place the dough on to a clean work surface and gather it together into a rough ball. Pat the dough into an 8-inch square and divide into 12 equal portions.
  • Unmold the gravy cubes from the ice cube tray. Working with 1 portion of dough at a time, pat into about a 3-inch disk in your hand. Place 1 of the gravy cubes in the center and wrap the dough around it until fully encased. Shape the biscuit into about a 2 1/2-inch-wide puck and place it on one of the prepared baking sheets. Repeat with the remaining dough and gravy cubes.
  • Brush the tops of the biscuits with the remaining 2 tablespoons buttermilk and sprinkle with some finely ground black pepper.
  • Bake on the upper and lower oven racks for 16 to 20 minutes, rotating the baking sheets and swapping the positions on the racks halfway through, until the biscuits are lightly golden brown. Let cool on the sheets for 5 minutes before serving.

SAUSAGE, ENGLISH MUFFIN, AND CREAM GRAVY SANDWICH



Sausage, English Muffin, and Cream Gravy Sandwich image

Provided by Bobby Flay

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 15

10 large eggs
2 tablespoons cold water
6 green onions, white and green parts, thinly sliced, plus chopped green onion tops, for garnish
Salt and freshly ground black pepper
4 tablespoons unsalted butter
4 thick cut English muffins, toasted
Sausage and Gravy, recipe follows
1 cup grated Monterey jack or white Cheddar cheese
1 pound breakfast sausage, casings removed
1/2 large onion or 1 small onion, finely chopped
1 jalapeno chile, finely chopped
2 tablespoons all-purpose flour
1 1/2 cups whole milk
1 tablespoon finely chopped fresh sage leaves
Salt and freshly ground black pepper

Steps:

  • Preheat the broiler.
  • Whisk together the eggs, water, green onions, and salt and pepper in a large bowl. Heat the butter in a large nonstick saute pan over medium heat. Add the egg mixture and stir until soft curds form.
  • Place the toasted English muffins on a baking sheet and divide the sausage patties among the halves. Scatter about 1/4 cup of the cheese over top and place under the broiler for a minute or so, just until cheese is melted. Divide eggs over top of melted cheese, then ladle some of the gravy over, and garnish with green onion tops. Serve immediately, 2 halves per person.
  • Form sausage into 4 patties and cook in a large skillet over medium-high heat until golden brown. Remove to a plate with a slotted spoon. Add the onion and jalapeno to the pan and cook until soft. Stir in the flour and cook for 1 1/2 to 2 minutes. Slowly whisk in the milk and bring to a boil, whisking constantly, until thickened. Lower the heat and cook for 5 minutes. Season with the sage and salt and pepper, to taste, and cook for 5 minutes longer.

SAUSAGE STUFFING MUFFINS



Sausage Stuffing Muffins image

This recipe puts stuffing into a muffin form for a special presentation. I made these when I cooked my first Thanksgiving dinner. You can also bake the stuffing in a greased baking dish.-Tricia Bibb, Hartselle, Alabama

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 1-1/2 dozen.

Number Of Ingredients 13

1 pound bulk pork sausage
4 celery ribs, chopped
2 medium onions, chopped
1/4 cup butter, cubed
1 package (14 ounces) crushed corn bread stuffing
2 medium apples, peeled and chopped
1 package (5 ounces) dried cranberries
1 cup chopped pecans
1 teaspoon salt
1 teaspoon pepper
2 to 3 cups reduced-sodium chicken broth
2 large eggs
2 teaspoons baking powder

Steps:

  • Preheat oven to 375°. In a large skillet, cook sausage over medium heat until no longer pink; drain. Transfer to a large bowl; set aside. , In same skillet, saute celery and onions in butter until tender. Transfer to bowl; add stuffing, apples, cranberries, pecans, salt and pepper. Stir in enough broth to reach desired moistness. Whisk eggs and baking powder; add to stuffing mixture., Spoon into 18 greased muffin cups. Bake 20-25 minutes or until lightly browned. Cool 10 minutes. Run a knife around edges of muffin cups to loosen. Serve immediately. Freeze option: Freeze cooled stuffing muffins in resealable plastic bags. To use, partially thaw in refrigerator overnight. Place muffins on greased baking sheets, cover with foil and reheat in a preheated 375° oven for 6-10 minutes or until heated through.

Nutrition Facts : Calories 258 calories, Fat 14g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 625mg sodium, Carbohydrate 30g carbohydrate (10g sugars, Fiber 3g fiber), Protein 6g protein.

SAUSAGE GRAVY-STUFFED BISCUITS RECIPE BY TASTY



Sausage Gravy-Stuffed Biscuits Recipe by Tasty image

Here's what you need: biscuits, egg, ground sausage, flour, milk, fresh thyme, fresh sage, cayenne pepper, black pepper, salt

Provided by Mel Boyajian

Categories     Breakfast

Yield 8 servings

Number Of Ingredients 10

14 biscuits
egg, for egg wash
8 oz ground sausage
3 tablespoons flour
1 ½ cups milk
¼ teaspoon fresh thyme
¼ teaspoon fresh sage
1 pinch cayenne pepper
½ teaspoon black pepper
¼ teaspoon salt

Steps:

  • In a cast-iron skillet, break up the ground sausage into small chunks and brown over medium-high heat until sausage is cooked through and no longer pink.
  • Reduce heat to medium-low. Sprinkle the flour over the sausage and stir until the flour has absorbed all of the sausage fat and is lightly coating the sausage pieces.
  • Add the milk in several increments while whisking.
  • Add thyme, sage, cayenne pepper, black pepper, and salt.
  • Cook the gravy for 5-10 minutes, frequently stirring until the gravy thickens. Let cool.
  • Fill a well-greased ice cube tray with the gravy. (If you do not have an ice cube tray, pour the gravy onto a greased parchment-lined ½ cookie sheet.)
  • Freeze for 20 minutes.
  • Preheat oven to 350˚F (180˚C).
  • With your thumb, make a divot in the center of each biscuit.
  • Place a cube of gravy into each divot.
  • Fold the sides of the biscuit dough around the gravy cube pinching the dough together at the top.
  • Turn the dough balls upside down. With the palm of your hand, roll the biscuit ball around in a clockwise motion on your table surface to smooth out the dough balls.
  • Place the biscuits on a parchment lined ½ cookie sheet making sure the dough seams are on the bottom. Brush with egg wash.
  • Bake for 20-30 minutes.
  • Enjoy!

Nutrition Facts : Calories 203 calories, Carbohydrate 16 grams, Fat 11 grams, Fiber 0 grams, Protein 7 grams, Sugar 4 grams

GRAVY-STUFFED STUFFING MUFFINS



Gravy-Stuffed Stuffing Muffins image

Switch things up this Thanksgiving! Instead of serving a basket of dinner rolls, let your family feast on these gravy-stuffed stuffing muffins. Each muffin bakes up with a crispy exterior, a moist interior, and a nugget of thick, sausage-filled country gravy in the center. They might sound sort of crazy, but they're a must-try for any stuffing fanatic at your table.

Provided by Chef John

Categories     Holidays and Events Recipes     Thanksgiving

Time 3h55m

Yield 12

Number Of Ingredients 21

3 tablespoons unsalted butter
6 ounces sweet Italian turkey sausage, casings removed
¼ cup all-purpose flour
4 tablespoons chopped green onions
1 ½ cups cold milk
salt to taste
1 pinch cayenne pepper, or to taste
freshly ground black pepper to taste
5 tablespoons unsalted butter, divided
½ cup diced celery
1 cup diced onion
salt to taste
1 teaspoon poultry seasoning
freshly ground black pepper to taste
5 cups chicken broth
12 cups dry bread cubes
1 tablespoon chopped fresh Italian parsley
1 tablespoon minced fresh sage
2 teaspoons minced fresh thyme
3 large eggs, beaten
2 tablespoons unsalted butter, melted

Steps:

  • Melt butter for country gravy in a saucepan over medium-high heat. Add sausage; cook and crumble into very small pieces until browned, 5 to 7 minutes. Add flour and whisk until it combines with butter and sausage fat to create a roux. Cook and stir for 2 minutes. Add green onions. Cook and stir for 1 minute; don't overcook.
  • Pour in milk and cook, stirring constantly, until mixture comes to a boil. Continue to cook and stir until nice and thick. Stir in salt, cayenne, and black pepper. Cook for 1 more minute, then remove from the heat.
  • Transfer gravy into a bowl and let cool to room temperature, 15 to 20 minutes. Wrap and refrigerate until cold and thick, about 2 hours, or until needed.
  • Preheat the oven to 400 degrees F (200 degrees C). Butter a 12-cup muffin tin with a 1 tablespoon butter.
  • Melt remaining 4 tablespoons butter in a saucepan over medium-high heat. Add celery, onion, and salt; cook and stir until onion just starts to turn translucent, 4 to 5 minutes. Add poultry seasoning and pepper; cook and stir for 1 minute. Add chicken broth and bring to a boil.
  • Meanwhile, combine bread cubes, parsley, sage, and thyme in a large bowl.
  • Pour boiling broth mixture over bread-herb mixture and stir until combined. Mix in eggs. Fill the prepared muffin cups to the top with stuffing mixture, then go around and evenly divide remaining stuffing on top of each muffing, piling it up nice and high.
  • Wet your finger and make a big hole in the center of each muffin, poking down pretty far but stopping about 1 inch from the bottom of the pan. Place about 2 tablespoons chilled gravy into each hole, centering it in the hole the best you can. Reserve remaining gravy for another use.
  • Dampen your hands and mold the stuffing for each muffin over the top to cover the gravy center. Generously brush the tops with melted butter.
  • Place in the center of the preheated oven with a baking pan on a lower rack to catch any drippings. Bake until muffins have firmed up and are golden brown, about 20 minutes.
  • Let cool in the pan for 5 to 10 minutes, then carefully remove and serve.

Nutrition Facts : Calories 258.9 calories, Carbohydrate 23.4 g, Cholesterol 87.6 mg, Fat 14.3 g, Fiber 1.3 g, Protein 9 g, SaturatedFat 7.5 g, Sodium 877.1 mg, Sugar 4.3 g

BREAKFAST SAUSAGE & SWEET POTATO MUFFINS



Breakfast Sausage & Sweet Potato Muffins image

What do you do with the leftover sweet potatoes from Thanksgiving dinner? Turn them into breakfast the next morning in these slightly savory, slightly sweet muffins. The sausage adds interest and the mashed sweet potato lends delightful texture to every bite. -Diane Roark, Conway, Arkansas

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 1 dozen.

Number Of Ingredients 12

3/4 cup sugar
3/4 cup all-purpose flour
1/2 cup old-fashioned oats
1-1/2 teaspoons ground allspice
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup leftover mashed sweet potatoes
2 large eggs
1/4 cup butter, melted
1/4 cup canola oil
1/4 cup maple syrup
1 pound bulk pork sausage, cooked and drained

Steps:

  • In a large bowl, combine the sugar, flour, oats, allspice, salt and baking soda. In another bowl, combine the sweet potatoes, eggs, butter, oil and syrup. Stir into dry ingredients just until moistened. Fold in sausage., Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 25-30 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 291 calories, Fat 17g fat (6g saturated fat), Cholesterol 59mg cholesterol, Sodium 353mg sodium, Carbohydrate 31g carbohydrate (19g sugars, Fiber 1g fiber), Protein 5g protein.

SAUSAGE, ENGLISH MUFFIN, AND CREAM GRAVY SANDWICH



Sausage, English Muffin, and Cream Gravy Sandwich image

This is the BEST! It is courtesy of Bobby Flay from the Food Network. This is unbelieveable! Careful though, it has some heat to it. Just enough if you ask me. This is posted as it was written, but I didn't use as many eggs. This is for 4 servings.

Provided by basfishinlady

Categories     Breakfast

Time 45m

Yield 4 halves, 4 serving(s)

Number Of Ingredients 14

10 large eggs
2 tablespoons cold water
6 green onions, white and green parts, thinly sliced
salt and pepper
4 tablespoons unsalted butter
4 thick cut English muffins, toasted
1 lb breakfast sausage (formed and cooked into 4 patties)
1 cup grated monterey jack cheese or 1 cup white cheddar cheese
1 lb breakfast sausage, casings removed if it has them
1 jalapeno, finely chopped (remove seeds)
2 tablespoons all-purpose flour
1 1/2 cups whole milk
1 tablespoon finely chopped sage leaf (I used dried)
salt and pepper

Steps:

  • Preheat the broiler.
  • Whisk together the eggs, water, onions, salt and pepper in a large bowl. Heat the butter in a large nonstick saute pan over medium heat. Add the egg mixture and stir until soft curds form.
  • Place the toasted English muffins on a baking sheet and divide the sausage patties among the halves. Scatter about 1/4 cup of the cheese over top and place under the broiler for a minute or so, just until the cheese is melted. Divide the eggs over top of melted cheese, then ladle some of the gravy(directions follow) over. Serve immediately.
  • Sausage and Gravy:.
  • In the pan you fried the sausage in, Add the jalepeno to the grease in the pan and cook until soft. Stir in the flour and cook for 1 1/2 to 2 minutes. slowly whisk in the milk and bring to a boil, whisking constantly, until thickened. Lower the heat and cook for 5 minutes.
  • season with sage and salt and pepper, to taste and cook for 5 minutes longer.

Nutrition Facts : Calories 1366.7, Fat 100.9, SaturatedFat 39.4, Cholesterol 784.2, Sodium 2310.9, Carbohydrate 35.2, Fiber 2.8, Sugar 8.6, Protein 75.7

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From easysaucerecipes.com


SAUSAGE MUFFINS - RECIPE | COOKS.COM
Combine flour and next 3 ingredients in a medium bowl; make a well in center of mixture. Combine egg, milk and 1/4 cup of reserved drippings, stir well. Add liquid mixture to dry ingredients, stirring just until moistened. Stir in cheese and sausage. Spoon batter into greased muffin pans, filling 3/4 full. Bake at 375 degrees for 18-20 minutes.
From cooks.com


HOW TO MAKE CLASSIC SAUSAGE GRAVY - COSMOPOLITAN CORNBREAD
2019-11-11 Instructions. In a large skillet, cook the sausage over medium heat, breaking up the chunks. Cook until it is completely cooked through. Sprinkle in the flour, stirring it into the sausage. Pour in the milk, and stir. Cook this over medium heat, stirring constantly until it …
From cosmopolitancornbread.com


SWEET SAUSAGE & PANCAKE MUFFINS - 4 SONS 'R' US
2019-11-16 Add the sausage to the mixing, stirring just until incorporated. Lightly spray a 12 count muffin tin with non stick cooking spray. Fill each well 3/4 of the way with the batter. Bake the pancake muffins at 350 degrees for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
From 4sonrus.com


SAUSAGE GRAVY RECIPE {EASY HOMEMADE BISCUITS AND GRAVY …
2017-11-03 In the skillet over medium heat, add flour to drippings/butter and mix it well. Slowly add the warm milk, whisking constantly until the gravy starts to thicken, about 10-15 minutes.**. Add the sausage back into the skillet and season with salt and pepper to taste. Let the sausage gravy simmer for 3-5 minutes, stirring often.
From tastesoflizzyt.com


10 BEST SAUSAGE CHEESE MUFFINS BREAKFAST RECIPES - YUMMLY
2022-05-05 Simple Sausage & Cheese Egg Muffins Fit Fare Meal Prep. onion, pepper, turkey breakfast sausage, large eggs, reduced fat milk and 2 more.
From yummly.com


BISCUITS AND GRAVY | BREAKFAST RECIPES | THE BEST BLOG RECIPES
2020-09-01 8. Instant Pot Sausage Gravy. 9. Quick and Easy Sausage Gravy with Biscuits. 10. Biscuit and Gravy Ring. Nothing can compare to a homemade Biscuits and Gravy breakfast on a Saturday morning! Hearty and delicious, these recipes are an easy to make southern comfort food that will be a huge hit with your family.
From thebestblogrecipes.com


SWEET AND SPICY SAUSAGE GRAVY | TASTY KITCHEN: A HAPPY RECIPE …
Preparation. In a medium skillet, break up the sausage and cook till browned. Remove meat to bowl for later, keep the rendered fat in the pan. Over medium low heat, slowly add flour to to fat, stirring constantly, to make a roux. Here is where you can adjust the amount of gravy you make. I use close to 2 Tablespoons of flour when making gravy ...
From tastykitchen.com


FAST AND EASY THANKSGIVING SAUSAGE STUFFING MUFFINS - TODAY.COM
2015-11-24 Ingredients. 4 tablespoons unsalted butter, melted, plus more for the pans. 12 ounces bulk pork or turkey sausage. 1 medium onion, finely diced (1 ¼ cups) 2 inner celery ribs, finely diced (1/2 ...
From today.com


BISCUITS AND SAUSAGE GRAVY RECIPE - A SOUTHERN CLASSIC
2021-12-03 Sprinkle flour over the sausage and stir so that the sausage soaks it all up. ⅓ cup all-purpose flour. Stir the sausage around and cook it for another minute or so, then slowly pour in the milk, stirring constantly. 3 cups milk. Continue to cook the gravy, stirring frequently, until it …
From southern-bytes.com


HOMEMADE BISCUITS AND GRAVY - ALL THINGS MAMMA
2021-12-10 1. Cook the Sausage. Cook the sausage in a small skillet set over medium heat until it’s no long pink. Drain off the excess grease. 2. Finish the Gravy. Add the butter to the skillet. Once it has melted, stir in the flour, salt, and pepper. Slowly pour …
From allthingsmamma.com


SAVORY BREAKFAST MUFFINS WITH SAUSAGE, CHEDDAR & GREEN ONIONS
2014-09-23 In large bowl, whisk together flour, baking powder, sugar, and salt. In medium bowl, whisk together buttermilk, melted butter, and egg. Pour wet mixture into dry mixture and stir. Before the mixture is completely mixed together, add the sausage, cheese, and green onions. Stir all ingredients together, making sure the additions are evenly ...
From thekitchensnob.com


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