Sausage Brunch Muffins

These were found in a bonus book from Taste of Home’s Simple Delicious and thought they sounded very good. The recipe is credited to Beverly Borges of Rockland, MA. The recipe I adapted gave the yield at 24. There were some adjustments made to the original recipe, i.e., the addition of cheese and onions. I baked these in silicone muffin pans and the yield was 18.

Preparation time

  • Prep Time 15 mins
  • Total Time 33 mins
  • Servings 18-24


  • 1 lb bulk pork sausage
  • 1 small onion, chopped
  • 1 (4 ounce) cans green chilies, diced, undrained
  • 1 cup canned shoe peg corn, drained
  • 4 cups biscuit mix
  • 3/4 cup milk
  • 1/2 cup water
  • 1 egg, beaten
  • 1/2-2/3 cup cheddar cheese, shredded


  1. Preheat oven to 425 degrees and spray 24 muffin cups with non-stick cooking spray.
  2. Over medium heat, brown the sausage in a skillet, drain and set aside.
  3. In a large bowl, combine the biscuit mix, milk, water, chilies and egg, mix well.
  4. Stir in the corn and drained sausage, gently mix in grated cheese.
  5. Fill the prepared muffin tins 2/3 full and bake in preheated oven for 15 to 18 minutes.
  6. Cool 5 minutes, remove from pan and place of a wire rack to cool.
  7. Serve warm or allow to cool completely, place in a zip-lock bag and freeze.
  8. To reheat: Defrost overnight in refrigerator, wrap in foil and place in cold oven, set temperature for 350 and allow oven to come to temperature, warm for 8 to 10 minutes or until heated through.