Muffin Tin Megabook by Maggie Ingles

Author:Maggie Ingles
Language: eng
Format: epub
Tags: Cookbook, cupcake tin recipe book, making dinner in a muffin tin, muffin tin book, muffin tin cooking, muffin tin recipes, quick and easy, portable meals for school lunch, Entertaining, cookbooks for entertaining, quick dinners, on the go cook book, portion control
Publisher: Maggie Ingles
Published: 2013-10-06T00:00:00+00:00

Cheddar Sausage Biscuits

Filling side dishes like these are great for fast lunches or finger foods. I think they are marvelous for picnics when the weather warms up. Try them with soup when it is still warm outside and add your favorite spices, if you want an extra kick. Measurements provided yield 16 servings.

Ingredients:

• 5 Italian Sausages

• 1-1/2 Cups Cheddar Cheese, Grated

• 1 Can Premade Biscuits

• 1 McIntosh Apple, Chopped

• 1/2 Onion, Chopped (About 1 Cup)

• 12 Pinches Rosemary

Cookware:

Muffin/Cupcake Tin

Directions:

1. Pull the casing off of the sausages and crumble with a fork.

2. Put crumbled sausage in a large skillet and bring up to a medium heat.

3. Add chopped onion and apple after two or three minutes.

4. Continue to cook until sausage is cooked throughout.

5. Preheat oven to 350 degrees Fahrenheit (177 Celsius).

6. Grease muffin/cupcake tin.

7. Pull 6 biscuits in half, lengthwise. The remaining 2 biscuits (if you purchase a can of 8) will not be used in this recipe.

8. Press the biscuit halves into the muffin cups. Make sure to press the dough up the sides.

9. Evenly distribute cheese into each muffin cup.

10. Fill each muffin cup with the sausage mixture.

11. Top each one with a pinch of rosemary.

12. Bake until edges of biscuits are golden brown, about 15 minutes.

13. Serve warm and refrigerate leftovers.

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