Sausage Breakfast Muffins

By Eric Wieland | Sep 20, 2013 1:10:44 CST


  • 2 lb. breakfast sausage
  • 3.5 cups cannabis milk (see recipe)
  • 4 cups Bisquick mix
  • 2 cups cornmeal
  • 6 eggs
  • 3 cups shredded cheddar cheese
  • Directions:

    Get out a muffin tin and line the cups with paper cups or lightly grease. Set aside for the time being, while preheating the oven to 375 degrees Fahrenheit. Fry the sausage, crumble and drain. In a mixing bowl combine the Bisquick, cornmeal, cannabis milk and eggs. Mix well. Add sausage and cheese, continuing to mix well. Fill muffin trays evenly, about 3/4 full. Bake in the preheated oven for 12 to 15 minutes. Allow to cool on a wire rack, serve and enjoy. They will keep in the refrigerator up to a week or several weeks in the freezer.

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