SAUSAGE EGG MUFFINS
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
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
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
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
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
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
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
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
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
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
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
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
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
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
Time 50m
Yield 1 dozen.
Number Of Ingredients 12
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
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
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
More about "sweet sausage gravy muffins recipes"
BEST SAUSAGE GRAVY RECIPE - CRUNCHY CREAMY SWEET
From crunchycreamysweet.com
5/5 (4)Category BreakfastCuisine AmericanCalories 496 per serving
- In a skillet (cast iron or stainless steel), cook ground sausage until no longer pink, breaking it into crumbles with a wooden spoon.
- In a measuring cup, whisk together half and half (or whole milk) and cornstarch. Make sure there are no clumps of starch.
- Add the liquid to cooked sausage, 1/2 cup at a time, and cook, stirring, until thickened. Remove from heat.
SAUSAGE GRAVY BISCUIT CUPS - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
4.7/5 (3)Category BreakfastCuisine SouthernCalories 232 per serving
- Gradually whisk in milk. Bring to a boil and simmer for a few minutes to thicken. Add garlic powder and season to taste with salt and pepper.
SAUSAGE CHEESE GRITS MUFFINS - THE SOUTHERN LADY COOKS
From thesouthernladycooks.com
SAUSAGE GRAVY AND BISCUITS - RECIPE - OH THAT'S GOOD
From ohthatsgood.com
SAUSAGE GRAVY - READY IN 15 MINUTES! - JULIE'S EATS & TREATS
From julieseatsandtreats.com
SWEET POTATO BISCUITS AND GRAVY - RECIPE - OH, THAT'S GOOD!
From ohthatsgood.com
SAUSAGE CORNBREAD MUFFINS | JIMMY DEAN® BRAND
From jimmydean.com
SAUSAGE STUFFING MUFFINS RECIPE - LASSO THE MOON
From letslassothemoon.com
SWEET SAUSAGE & GRAVY MUFFINS | RECIPE | SAUSAGE GRAVY, HAM AND …
From pinterest.com
SOUTHERN STYLE BISCUITS WITH SWEET MAPLE SAUSAGE GRAVY - TASTY …
From tastykitchen.com
SAUSAGE GRAVY AND BISCUITS - PALATABLE PASTIME
From palatablepastime.com
EASY SAUSAGE MUFFINS - BISQUICK SAUSAGE MUFFINS - LANA'S COOKING
From lanascooking.com
SAUSAGE-AND-CHEDDAR MUFFINS RECIPE - KAY CHUN - FOOD & WINE
From foodandwine.com
BISCUITS AND SAUSAGE GRAVY - THE SEASONED MOM
From theseasonedmom.com
SAUSAGE GRAVY : REE DRUMMOND : FOOD NETWORK - PINTEREST
From pinterest.com
QUICK & EASY SAUSAGE GRAVY AND BISCUITS - SWEET LITTLE …
From sweetlittlebluebird.com
SAUSAGE MUFFINS - KETO, LOW CARB, GLUTEN-FREE, EASY - JOY FILLED EATS
From joyfilledeats.com
BISQUICK SAUSAGE CHEESE MUFFINS RECIPE - THERESCIPES.INFO
From therecipes.info
SOUTHERN BISCUITS AND GRAVY - LAUREN'S LATEST
From laurenslatest.com
HOW TO MAKE HOMEMADE SAUSAGE GRAVY - BISCUITS & BURLAP
From biscuitsandburlap.com
HOMEMADE BISCUITS AND SAUSAGE GRAVY - COOKING WITH CARLEE
From cookingwithcarlee.com
SAUSAGE "EGG MUFFIN" CUPS - 730 SAGE STREET
From 730sagestreet.com
4 INGREDIENT EGG AND SAUSAGE MUFFINS - RECIPE DIARIES
From recipe-diaries.com
WHITE SAUSAGE GRAVY AND BUTTERMILK BISCUITS RECIPE - ADD A PINCH
From addapinch.com
BEST SAUSAGE GRAVY RECIPE (STOVE + INSTANT POT) | EASY SAUCE RECIPES
From easysaucerecipes.com
SAUSAGE MUFFINS - RECIPE | COOKS.COM
From cooks.com
HOW TO MAKE CLASSIC SAUSAGE GRAVY - COSMOPOLITAN CORNBREAD
From cosmopolitancornbread.com
SWEET SAUSAGE & PANCAKE MUFFINS - 4 SONS 'R' US
From 4sonrus.com
SAUSAGE GRAVY RECIPE {EASY HOMEMADE BISCUITS AND GRAVY …
From tastesoflizzyt.com
10 BEST SAUSAGE CHEESE MUFFINS BREAKFAST RECIPES - YUMMLY
From yummly.com
BISCUITS AND GRAVY | BREAKFAST RECIPES | THE BEST BLOG RECIPES
From thebestblogrecipes.com
SWEET AND SPICY SAUSAGE GRAVY | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
FAST AND EASY THANKSGIVING SAUSAGE STUFFING MUFFINS - TODAY.COM
From today.com
BISCUITS AND SAUSAGE GRAVY RECIPE - A SOUTHERN CLASSIC
From southern-bytes.com
HOMEMADE BISCUITS AND GRAVY - ALL THINGS MAMMA
From allthingsmamma.com
SAVORY BREAKFAST MUFFINS WITH SAUSAGE, CHEDDAR & GREEN ONIONS
From thekitchensnob.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love