Ingredients
Instructions
- Preheat oven to 425 degrees and spray 24 muffin cups with non-stick cooking spray.
- Over medium heat, brown the sausage in a skillet; drain and set aside.
- In a large bowl, combine the biscuit mix, milk, water, chilies and egg; mix well.
- Stir in the corn and drained sausage; gently mix in grated cheese.
- Fill the prepared muffin tins 2/3 full and bake in preheated oven for 15 to 18 minutes.
- Cool 5 minutes; remove from pan and place of a wire rack to cool.
- Serve warm or allow to cool completely, place in a zip-lock bag and freeze.
- To reheat: Defrost overnight in refrigerator, wrap in foil and place in cold oven; set temperature for 350 and allow oven to come to temperature, warm for 8 to 10 minutes or until heated through.