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Andouille Spinach Cheese Breakfast Muffins

Andouille Spinach Cheese Breakfast Muffins

Andouille Spinach Cheese Breakfast Muffins

Andouille Spinach Cheese Breakfast Muffins
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Andouille Spinach Cheese Breakfast Muffins
Ingredients
  • ⅔ c. milk
  • 1 T. vegetable oil
  • 1 egg
  • 2 c. baking mix (like Bisquick)
  • 1 c. chopped cooked andouille
  • ½ c. chopped fresh spinach
  • ½ c. chopped red bell pepper
  • ½ c. grated swiss cheese
  • ¼ c. grated Parmesan cheese
  • ¼ c. chopped green onions
Instructions
  1. Heat oven to 375.
  2. Grease bottom of 12 medium muffin cup pan or spray with PAM.
  3. Beat milk, oil and egg together in a bowl.
  4. Stir in the andouille, spinach, bell pepper, cheeses and green onions. Mix until just moistened. Do not over mix or beat.
  5. Divide batter evenly among muffin cups. Using an ice cream scoop (round type) helps to give even batter control.
  6. Bake 15 minutes or until golden brown.
  7. Cool slightly. Remove from pan and serve.
Notes
*****If you do not have cooked andouille, just chop it and brown in a skillet and if you do not like the crunchiness of bell peppers, sauté them with sausage. You can change up the meats, cheese and veggies for this. You can also bake in casserole dish and cut in squares. Crumbled bacon makes a nice change. Great anytime, not just for breakfast alone!
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