I am always looking for different things to try for breakfast. I found this recipeon Betty Crocker and modified it a bit.
Sausage Mixture
3/4 lb ground pork breakfast sausage
(I used Bob Evans Maple Sausage)
4 oz diced fresh mushrooms
1 cup shredded cheddar cheese
salt and pepper to taste
Baking Mixture
1 cup Original Bisquick® mix
1 cup milk
4 eggs
In 10-inch skillet, cook sausage and mushrooms over medium-high heat 5 to 7 minutes, stirring frequently, until sausage is no longer pink; drain. Cool 5 minutes; stir in salt, pepper and cheese.
In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 1/2 tablespoon baking mixture into each muffin cup. Spoon 1 tablespoon of sausage mixture on top of baking mixture.
Bake in BabyCakes CupCake Maker for 5-7 minutes. Check with a toothpick. Carefully remove and let cool for a few minutes before serving.
I got almost 30 out of this mix. They aren't quite muffins, more like fluffy egg cups. They are tasty plain, or dipped in ketchup or maple syrup. I plan on freezing some of these for later.
* I did not put in the onions from the original recipe because 1. I didn't have any and 2. I didn't want to overload the cups. I bet the onion and maybe some green or red bell pepper would be good in these. Maybe even green chilis and a different sausage.
