Ingredients
Sausage Mixture
3/4lb ground pork breakfast sausage
1medium onion, chopped (1/2 cup)
1can (4 oz) Green Giant™
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
Directions
Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
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.
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.
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.
Nutrition Information
6 Servings
Serving Size: 1 Serving (2 Mini Pies)
9 Smartpoints
Calories250 ,Fat17g ,Saturated Fat 8 ,Carbohydrate 10g , Fiber 1g ,Sugars 3g, Protein 14 g