Ingredients
3/4 Pound
Gwaltney Breakfast Sausage
3/4 Pound
1/2 Cup
Chopped Onion
1/2 Cup
1 Can
Drained Mushroom Pieces And Stems (Optional)
1 Can
1/2 Tsp.
Salt
1/2 Tsp.
3 Tbsp.
Chopped Fresh Sage (Optional)
3 Tbsp.
1 Cup
Shredded Cheddar Cheese
1 Cup
1/2 Cup
Baking Mix
1/2 Cup
1/2 Cup
Milk
1/2 Cup
2
Eggs
2
Directions
Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
In a medium-sized skillet, cook Gwaltney Sausage and onion over medium-high heat 5 to 7 minutes. Drain and cool 5 minutes.
Stir in mushrooms, salt, sage and cheese.
In medium bowl, stir baking mixture ingredients with whisk or fork until blended.
Spoon 1 tablespoon baking mixture into each muffin cup.
Top with about ¼ cup sausage mixture.
Spoon 1 tablespoon baking mixture onto Gwaltney Sausage mixture in each muffin cup.
Bake about 30 minutes or when top of pies are golden brown.
Cool 5 minutes. With a knife, loosen sides of pies and remove from pan and place top sides up on cooling rack.
