Mini Breakfast Pies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 lb ground pork breakfast sausage 1/2 teaspoon black pepper 3 tablespoons chopped fresh sage 1 cup shredded Cheddar cheese (4 oz) 1/2 cup Bisquick® mix 1/2 cup milk 2 eggs
1. Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
2. Cook sausage over medium-high heat 5 to 7 minutes, stirring frequently, until sausage is no longer pink; drain. Cool 5 minutes; stir in seasonings and cheese.
3. In medium bowl combine egg and milk, whisk or fork until blended then add Bisquick. Mix well, then add sausage and cheese mixture.
4. Fill each muffin cup about 3/4 full
5. Bake about 30 minutes or until toothpick inserted in center comes out clean, and tops of muffins are golden brown. Cool 5 minutes.
6. Loosen sides of pies from pan with knife; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve.
Serving Size: makes 12 muffins, 2 muffins per serving
Number of Servings: 6
Recipe submitted by SparkPeople user SHORTSTUFF211.
2. Cook sausage over medium-high heat 5 to 7 minutes, stirring frequently, until sausage is no longer pink; drain. Cool 5 minutes; stir in seasonings and cheese.
3. In medium bowl combine egg and milk, whisk or fork until blended then add Bisquick. Mix well, then add sausage and cheese mixture.
4. Fill each muffin cup about 3/4 full
5. Bake about 30 minutes or until toothpick inserted in center comes out clean, and tops of muffins are golden brown. Cool 5 minutes.
6. Loosen sides of pies from pan with knife; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve.
Serving Size: makes 12 muffins, 2 muffins per serving
Number of Servings: 6
Recipe submitted by SparkPeople user SHORTSTUFF211.
Nutritional Info Amount Per Serving
- Calories: 382.0
- Total Fat: 28.5 g
- Cholesterol: 135.7 mg
- Sodium: 741.7 mg
- Total Carbs: 9.6 g
- Dietary Fiber: 0.0 g
- Protein: 20.3 g
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