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.
- 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
- Preheat oven to 425 degrees and spray 24 muffin cups with non-stick cooking spray.
- Over medium heat, brown the sausage in a skillet, drain and set aside.
- In a large bowl, combine the biscuit mix, milk, water, chilies and egg, mix well.
- Stir in the corn and drained sausage, gently mix in grated cheese.
- Fill the prepared muffin tins 2/3 full and bake in preheated oven for 15 to 18 minutes.
- Cool 5 minutes, remove from pan and place of a wire rack to cool.
- Serve warm or allow to cool completely, place in a zip-lock bag and freeze.
- 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.