So I Was Thinking...

So I Was Thinking...

Many times when I sit down to plan my menu for the following week, one of the places I find inspiration is right here on EMM. I look at previous menus, or posts, to see if there is anything that was so yummy we are already hungry for it again, to remember what side dishes I served with certain meals, or even to think of new ways to twist something I've already made into something new. I figure if it was delicious the first time around, if I find a new idea from it, that will end up being just as delicious. That was exactly how this recipe came to life. I was reading over some menus from August and September and came across my Corn Dog Muffins . Now they were a big hit with my boys, and I really liked them too, I just wasn't ready for them again. But then I started thinking. What if I used a couple different variations of ingredients and turned them into a breakfast item? Well, a breakfast item we would have for dinner. It didn't take very long to figure out exactly what I would do and they turned out better than I could have hoped. The only think I was worried about was drying out in the oven, but they were moist and fluffy. If your family likes breakfast for supper as much as we do, a batch of these and some scrambled eggs make for a quick weeknight meal. Plus, we are a family of dippers...sausage into syrup...so with these, the work was done for us! Or, are you expecting a full house for Thanksgiving? These would make a great Black Friday breakfast after everyone returns from the mall tired and starving. And as a note, even if you don't think your family can eat all 12 in one sitting, make the entire batch because they freeze beautifully and are a simple, warm breakfast on a rushed school morning. (Or if that full house scenario applies to you, make these a few days before they arrive, freeze them, and when the holiday is here, breakfast is already taken care of!) Sometimes the best inspiration can come from the most obvious place...myself! 2 c. Bisquick baking mix 1 c. milk 2 eggs 1/2 c. real maple syrup 1 (10 ct) box Banquet frozen breakfast sausages (In freezer section) 1/2 c. water Preheat oven to 350. In a small skillet add sausages and water. Bring to a boil. Reduce heat and cook about 5 minutes. Drain on paper towels. Slice each sausage into 4 pieces. Set aside. In a large mixing bowl combine baking mix, eggs and milk. Whisk until smooth. Spray a 12 piece muffin tin with cooking spray. Fill each well half way with pancake batter. Place 3 sausage pieces into each well, pressing down slightly. Bake for 15 minutes or until a toothpick comes out clean. Heat syrup for 1 minute in microwave. When muffins are done, brush with maple syrup as soon as you remove them from oven. Allow to sit 2-3 minutes before removing from tin. Serve with extra syrup for dipping, if desired.

Directions

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