Ingredients
for 12 servings
- nonstick cooking spray, for greasing
-
1 tablespoon olive oil -
1 lb breakfast sausage (455 g) -
½ teaspoon McCormick® Rubbed Sage Schwartz® Rubbed Sage Club House® Rubbed Sage -
½ teaspoon red pepper flakes - kosher salt, to taste
- 1 batch Tasty's Stuffin’ Muffins Base
- 2 large eggs
-
1 oz McCormick® Turkey Gravy Mix Schwartz® Turkey Gravy Mix Club House® Turkey Gravy Mix (30 g) -
1 cup cold water (240 mL)
Included in this Recipe
Nutrition Info
Powered by- Calories 184
- Fat 13g
- Carbs 5g
- Fiber 0g
- Sugar 3g
- Protein 8g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin with cooking spray.
- Heat the olive oil in a medium pan over medium heat. Add the breakfast sausage, McCormick® Rubbed Sage, and red pepper flakes and cook, breaking up the meat into small pieces, until browned and cooked through, 6–8 minutes. Pour off any excess grease, then season with salt to taste.
- Heat the olive oil in a medium pan over medium heat. Add the breakfast sausage, Schwartz® Rubbed Sage, and red pepper flakes and cook, breaking up the meat into small pieces, until browned and cooked through, 6–8 minutes. Pour off any excess grease, then season with salt to taste.
- Heat the olive oil in a medium pan over medium heat. Add the breakfast sausage, Club House® Rubbed Sage, and red pepper flakes and cook, breaking up the meat into small pieces, until browned and cooked through, 6–8 minutes. Pour off any excess grease, then season with salt to taste.
- Add the sausage to the stuffing base and stir to combine. Fold in the eggs until incorporated.
- Spoon about ¼ cup (60 G) of the stuffing into each muffin cup, filling just above the rims. Press down gently with a spoon to release any air pockets.
- Bake the stuffing cups for 30–35 minutes, or until cooked through and the tops are browned. Let rest in the muffin tin for 20 minutes, then run a knife around the edges of each cup to release.
- While the stuffing muffins cool, add the McCormick® Gravy Mix to a small saucepan. Pour in the water, whisking constantly to prevent lumps from forming. Turn the heat to medium and cook, stirring frequently, until the gravy comes to a boil. Reduce the heat to low and simmer for 1 minute. Remove the pot from the heat and let sit for 3–5 minutes, until slightly thickened.
- While the stuffing muffins cool, add the Schwartz® Gravy Mix to a small saucepan. Pour in the water, whisking constantly to prevent lumps from forming. Turn the heat to medium and cook, stirring frequently, until the gravy comes to a boil. Reduce the heat to low and simmer for 1 minute. Remove the pot from the heat and let sit for 3–5 minutes, until slightly thickened.
- While the stuffing muffins cool, add the Club House® Gravy Mix to a small saucepan. Pour in the water, whisking constantly to prevent lumps from forming. Turn the heat to medium and cook, stirring frequently, until the gravy comes to a boil. Reduce the heat to low and simmer for 1 minute. Remove the pot from the heat and let sit for 3–5 minutes, until slightly thickened.
- Spoon the gravy over the sausage stuffin’ muffins and serve warm.
- Enjoy!
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