Ingredients
8 ounces pork sausage
1 34 cups baking mix (like Bisquick)
34 teaspoon rubbed sage
14 teaspoon dried thyme
1 egg
12 cup milk
12 cup shredded swiss cheese
Method
Sources
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Earthy sage — brown butter, sausage, Thanksgiving stuffing
Sausage stuffer for charcuterie, forcemeat preparations
Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Adjustable stand — hold cookbook or tablet at eye level while cooking
Spring-loaded scoop — even muffins, cookies, meatballs every time
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Earthy sage — brown butter, sausage, Thanksgiving stuffing
Sausage stuffer for charcuterie, forcemeat preparations
Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Adjustable stand — hold cookbook or tablet at eye level while cooking
Spring-loaded scoop — even muffins, cookies, meatballs every time
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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In a small skillet, brown sausage over medium heat until no longer pink; drain. In a bowl, combine the baking mix, sage, and thyme. In another bowl, combine the eggs and milk; stir into the dry ingredients just until moistened. Fold in the cheese and sausage. Fill greased muffin cups two-thirds full. Bake at 375 for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from the pan to a wire rack. Serve warm. Refrigerate leftovers.