Many times when I sit down to plan my menu for the following week, one of the places I find inspiration is right here on EMM. I look at previous menus, or posts, to see if there is anything that was so yummy we are already hungry for it again, to remember what side dishes I served with certain meals, or even to think of new ways to twist something I've already made into something new. I figure if it was delicious the first time around, if I find a new idea from it, that will end up being just as delicious. That was exactly how this recipe came to life. I was reading over some menus from August and September and came across my Corn Dog Muffins. Now they were a big hit with my boys, and I really liked them too, I just wasn't ready for them again. But then I started thinking. What if I used a couple different variations of ingredients and turned them into a breakfast item? Well, a breakfast item we would have for dinner. It didn't take very long to figure out exactly what I would do and they turned out better than I could have hoped. The only think I was worried about was drying out in the oven, but they were moist and fluffy. If your family likes breakfast for supper as much as we do, a batch of these and some scrambled eggs make for a quick weeknight meal. Plus, we are a family of dippers...sausage into syrup...so with these, the work was done for us! Or, are you expecting a full house for Thanksgiving? These would make a great Black Friday breakfast after everyone returns from the mall tired and starving. And as a note, even if you don't think your family can eat all 12 in one sitting, make the entire batch because they freeze beautifully and are a simple, warm breakfast on a rushed school morning. (Or if that full house scenario applies to you, make these a few days before they arrive, freeze them, and when the holiday is here, breakfast is already taken care of!) Sometimes the best inspiration can come from the most obvious place...myself!
Pancake Sausage Muffins
2 c. Bisquick baking mix
1 c. milk
1/2 c. real maple syrup
1 (10 ct) box Banquet frozen breakfast sausages (In freezer section)
1/2 c. water
Preheat oven to 350. In a small skillet add sausages and water. Bring to a boil. Reduce heat and cook about 5 minutes. Drain on paper towels. Slice each sausage into 4 pieces. Set aside. In a large mixing bowl combine baking mix, eggs and milk. Whisk until smooth. Spray a 12 piece muffin tin with cooking spray. Fill each well half way with pancake batter. Place 3 sausage pieces into each well, pressing down slightly. Bake for 15 minutes or until a toothpick comes out clean. Heat syrup for 1 minute in microwave. When muffins are done, brush with maple syrup as soon as you remove them from oven. Allow to sit 2-3 minutes before removing from tin. Serve with extra syrup for dipping, if desired.