I made these Sausage Corn Muffins for breakfast for my Sunday school class and they were a hit! A little cornbread mix with breakfast sausage, green onions, cheddar and chopped green chiles stirred in…what’s not to love? You could totally serve them alongside a bowl of chili too…but I found they went great with coffee in the morning. Either way, enjoy!!
This recipe makes about 16 to 18 muffins.
1 pound of breakfast sausage (I used Owens)
2 (8.5 oz) boxes of corn muffin mix (I used Jiffy)
1 (14 oz) can of creamed corn
1 (4 oz) can of chopped green chiles
about 8 green onions, chopped
1½ cups of shredded cheddar
2/3 cup of milk (I used 2%)
Preheat your oven to 400 degrees.
Line your muffin tins with cupcake liners or spray with Pam so that your muffins can easily be removed. Set aside.
In a skillet over medium-high heat, brown your breakfast sausage until it’s browned and crumbly. Drain your skillet and put your cooked sausage in a large mixing bowl. Add your corn muffin mix, creamed corn, green chiles, green onions, cheese and milk to your bowl. Stir everything together with a wooden spoon until it’s all combined. Drop your batter (it will be thick) in your muffin tins and then pop them in the oven to bake about 15 minutes. Remove from oven and either serve warm or room temperature. Store them in an airtight container or large baggie when not enjoying.
See? So simple but packed with flavor!