Ingredients
1 pound bulk pork sausage4 cups biscuit/baking mix3/4 cup 2% milk1/2 cup water1 can (4 ounces) diced green chilies, undrained1 egg, lightly beaten1 can (11 ounces) whole kernel corn, drained
Preparation
In a large skillet over medium heat, brown sausage until no longer pink. Drain and set aside. In a large bowl, combine the biscuit mix, milk, water, chilies and egg. Stir in the corn and sausage.
Fill greased or paper-lined muffin cups two-thirds full. Bake at 425° for 16-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes; remove from pan to a wire rack. Serve warm.
