Categories: Breakfast

Ingredients

• Sausage Mixture
• 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)
• Baking Mixture
• 1/2 cup Original Bisquick™ mix
• 1/2 cup milk
• 2 eggs

Directions

1. Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.

2. 2 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, salt, sage and cheese.

3. 3 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.

4. 4 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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