Impossibly Easy Mini Breakfast Sausage Pies

Ingredients

Sausage Mixture

  • 3/4lb ground pork breakfast sausage
  • 1medium onion, chopped (1/2 cup)
  • 1can (4 oz) mushroom pieces and stems, drained
  • 1/2teaspoon salt
  • 3tablespoons chopped fresh sage
  • 1cup shredded Cheddar cheese (4 oz)

Baking Mixture

  • 1/2cup Original Bisquick™ mix
  • 1/2cup milk
  • 2eggs

  • Steps

    • 1
      Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
    • 2
      In 10-inch skillet, cook sausage and onion over medium-high heat 5 to 7 minutes, stirring frequently, until sausage is no longer pink; drain. Cool 5 minutes; stir in mushrooms, salt, sage and cheese.
    • 3
      In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup sausage mixture. Spoon 1 tablespoon baking mixture onto sausage mixture in each muffin cup.
    • 4
      Bake about 30 minutes or until toothpick inserted in center comes out clean, and tops of muffins are golden brown. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve.

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