Mexican Breakfast Muffins
This is my very favorite go to breakfast muffin. It has never failed to bring morning joy to all those who have one of these special treats. There are many times when our family is very busy and needs a great grab n go breakfast product and this is our number one go to.
This Mexican muffin is easy to make with sausage, hash browns, other vegetables and a biscuit mix with some delicious cheese. Baked in the oven and it is ready to eat or go to the freezer and ready for your next grab n go!
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How To Make Mexican Breakfast Muffins
In a large skillet, brown
the breakfast sausage.
begin to brown, stirring constantly.
Place the lid on the skillet and cook on medium low for about 8 to 10 minutes. Remove the skillet off of the heat,
leaving the lid on.
diced tomatoes and green chilies.
Spoon the browned sausage and hash browns into a large mixing bowl.
Pour the biscuit mix over the top of the sausage and hash brown mixture.
Add the milk and mix together until completely mixed.
Add the shredded cheese to the mixture.
Mix the muffin batter well.
Spray a muffin tin with baking oil. With a large scooper fill each one of the muffin tins all the way to the top.
Recipe
Ready to serve to our hungry folks.
These are nice size muffins and very filling.
Enjoy every bite!
These muffins are just delicious with a delightful Mexican flavor. We wrap the muffins individually and freeze them for up to 3 months. The convivence of freezing the product with the combination of flavor make the muffins a real winner here at the cottage.
Thanks so much for stopping by the cottage to spend some time with us today. I hope you have a fantastic week and come back to see us real soon!
Peace and Joy
Miz Helen
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Oh wow! These sound great! I’m definitely giving them a try.
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