Recipe submitted by: Amy Pickett
Recipe courtesy of: www.bettycrocker.com
What's in it
3/4 lb ground pork breakfast sausage
1 medium onion, chopped (1/2 cup)
1 can (4 oz) Green Giant® mushroom pieces and stems, drained
1/2 teaspoon salt
3 tablespoons chopped fresh sage
1 cup shredded Cheddar cheese (4 oz)
1/2 cup Original Bisquick® mix
1/2 cup milk
How to cook it
- Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
- In 10-inch skillet, cook sausage and onion over medium-high heat 5 to 7 minutes, stirring frequently, until sausage is no longer pink; drain. Cool 5 minutes; stir in mushrooms, s
- In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup sausage mixture. Spoon 1 tablespoon baking mixture onto sausage mixture in each muffin cup.
- Bake about 30 minutes or until toothpick inserted in center comes out clean, and tops of muffins are golden brown. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve.
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