Prep Time

55 minutes

Serves

6

Ingredients

• ¾ lb. Gwaltney Breakfast Sausage
• ½ cup chopped onion
• 1 can drained mushroom pieces and stems (optional)
• ½ tsp. salt
• 3 tbsp. chopped fresh sage (optional)
• 1 cup shredded Cheddar cheese
• ½ cup baking mix
• ½ cup milk
• 2 eggs

Directions

1. Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
2. In a medium-sized skillet, cook Gwaltney Sausage and onion over medium-high heat 5 to 7 minutes. Drain and cool 5 minutes.
3. Stir in mushrooms, salt, sage and cheese.
4. In medium bowl, stir baking mixture ingredients with whisk or fork until blended.
5. Spoon 1 tablespoon baking mixture into each muffin cup.
6. Top with about ¼ cup sausage mixture.
7. Spoon 1 tablespoon baking mixture onto Gwaltney Sausage mixture in each muffin cup.
8. Bake about 30 minutes or when top of pies are golden brown.
9. Cool 5 minutes. With a knife, loosen sides of pies and remove from pan and place top sides up on cooling rack.