A quick and easy savory muffin recipe that can be served for breakfast, brunch or as an accompaniment to soup. These can also be frozen in individual ziploc bags and pulled out as needed for a quick breakfast.
In a skillet over medium heat, cook sausage until no longer pink; drain. In a bowl, combine soup, milk, sage and sausage. Stir in the biscuit mix just until moistened. Fill greased miniature or regular muffin cups two-thirds full. Bake at 400° F for 20 minutes or until muffins test done.
Lynn's Recipes: December 2013