Impossibly Easy Mini Breakfast Sausage Pies

 

3/4

lb ground pork breakfast sausage

1

medium onion, chopped (1/2 cup)

1

can (4 oz) Green Giant® mushroom pieces and stems, drained

1/2

teaspoon salt

3

tablespoons chopped fresh sage

1

cup shredded Cheddar cheese (4 oz)

1/2

cup Original Bisquick® mix

1/2

cup milk

2

eggs

• 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.