from the kitchen of Maureen Balsbaugh
ingredients:
1/4 lb. bulk spicy pork sausage
1 can (8 oz.) refrigerated crescent rounds or dinner rolls
1 T. chopped fresh cilantro
1 egg
1 T. milk
1/2 t. taco seasoning mix
salsa, if desired
sour cream, if desired
additional chopped cilantro, if desired
1 can (8 oz.) refrigerated crescent rounds or dinner rolls
1 T. chopped fresh cilantro
1 egg
1 T. milk
1/2 t. taco seasoning mix
salsa, if desired
sour cream, if desired
additional chopped cilantro, if desired
directions:
Heat oven to 375 degrees F. Spray 8 regular-size muffin cups with cooking spray.
In 8-inch skillet, cook sausage over medium-high heat 5 minutes stirring occasionally, until no longer pink; drain.
If using crescent rounds, remove from package and separate into 8 rounds. If using crescent rolls, remove from package, but do not unroll. Using serrated knife, cut rolls into 8 rounds, carefully separate rounds. Press 1 round on bottom and completely up side of each muffin cup.
In small bowl, mix sausage and 1 T. cilantro. In another small bowl, beat egg, milk and taco seasoning with fork until blended. Spoon about 1 T. sausage mixture into each dough-lined muffin cup. Divide egg mixture evenly among cups. Sprinkle with cheese.
Bake 14 to 16 minutes or until filling is set and edges are golden brown. Cool 5 minutes. Run knife around edge of cups to loosen; remove muffins from pan. Top with salsa, sour cream and additional cilantro if desired. Serve warm.
