Turkey Sausage And Pepper Muffins Recipe By Tasty Food

SAUSAGE AND GRAVY STUFFIN' MUFFINS RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin with cooking spray.
• Heat the olive oil in a medium pan over medium heat. Add the breakfast sausage, McCormick® Rubbed Sage, and red pepper flakes and cook, breaking up the meat into small pieces, until browned and cooked through, 6-8 minutes. Pour off any excess grease, then season with salt to taste.
• Add the sausage to the stuffing base and stir to combine. Fold in the eggs until incorporated.
• Spoon about ¼ cup (60 G) of the stuffing into each muffin cup, filling just above the rims. Press down gently with a spoon to release any air pockets.
• Bake the stuffing cups for 30-35 minutes, or until cooked through and the tops are browned. Let rest in the muffin tin for 20 minutes, then run a knife around the edges of each cup to release.
• While the stuffing muffins cool, add the McCormick® Gravy Mix to a small saucepan. Pour in the water, whisking constantly to prevent lumps from forming. Turn the heat to medium and cook, stirring frequently, until the gravy comes to a boil. Reduce the heat to low and simmer for 1 minute. Remove the pot from the heat and let sit for 3-5 minutes, until slightly thickened.
• Spoon the gravy over the sausage stuffin' muffins and serve warm.
• Enjoy!

EASY SAUSAGE MUFFINS

Steps:

• Preheat the oven to 350 degrees. Grease a 12-cup muffin pan and set aside.
• Cook the sausage in a skillet over medium-high heat until no pink color remains. As the sausage cooks, break it up using a potato masher or large fork so that it is crumbly and loose. Drain as much fat as possible from the cooked sausage.
• In a large mixing bowl, combine the eggs, shredded cheese, cooked drained sausage and baking mix. Stir until thoroughly combined.
• Fill muffin cups about 3/4 full. Bake for approximately 20 minutes or until golden brown on top.

TURKEY SAUSAGE AND PEPPERS

Steps:

• Preheat the broiler. Pierce the sausages all over with a fork, arrange on a baking sheet and broil, turning halfway through, until golden brown, about 8 minutes (they will not be fully cooked). Transfer to a cutting board and cut in half on the diagonal.
• Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the bell peppers, fennel and onion and cook, stirring, until they soften slightly, 3 minutes. Add 1/2 teaspoon salt, the garlic, rosemary, red pepper flakes and fennel seeds. Cook, stirring, 1 more minute.
• Stir in 1/2 cup water, the tomatoes and basil. Reduce the heat to medium; cover and cook until the vegetables are tender, 5 minutes. Uncover; add the sausages and cook through, 3 to 4 minutes. (Add a splash of water if the sauce gets too thick.) Top with more basil.

TURKEY SAUSAGE & PEPPERS

Steps:

• Heat one tablespoon of olive oil in a pan on high. Pat the sausages dry and brown on all sides. Remove from pan and set aside.
• Add the second tablespoon of oilve oil to the same pan and saute the peppers and onions until tender. I prefer to keep the peppers slightly crisp.
• Add the pasta sauce, vinegar and water to the vegetables and saute for a minute or two.
• Add the sausages back to the pan. I like to slice them into bite-sized pieces, but you can certainly keep them whole.
• Stir everything together and season with salt and pepper.

SAUSAGE STUFFING MUFFINS

Steps:

• Preheat oven to 375°. In a large skillet, cook sausage over medium heat until no longer pink; drain. Transfer to a large bowl; set aside. , In same skillet, saute celery and onions in butter until tender. Transfer to bowl; add stuffing, apples, cranberries, pecans, salt and pepper. Stir in enough broth to reach desired moistness. Whisk eggs and baking powder; add to stuffing mixture., Spoon into 18 greased muffin cups. Bake 20-25 minutes or until lightly browned. Cool 10 minutes. Run a knife around edges of muffin cups to loosen. Serve immediately. Freeze option: Freeze cooled stuffing muffins in resealable plastic bags. To use, partially thaw in refrigerator overnight. Place muffins on greased baking sheets, cover with foil and reheat in a preheated 375° oven for 6-10 minutes or until heated through.

SAUSAGE PEPPER MUFFINS (OAMC)

Steps:

• Preheat oven to 375°F.
• Combine Bisquick, cornmeal, eggs and milk.
• Add sausage and milk, mix well.
• Add remaining ingredients and mix well.
• Grease muffin pans with cooking spray.
• Do not use liners as the muffins will stick.
• Fill muffin cups almost to the top.
• Bake regular sized muffins for 15-18 mins.
• Bake mini muffins 9-12 minutes.