Sausage Brunch Muffins

• 1 lb bulk pork sausage
• 1 small onion, chopped
• 1 (4 ounce) can green chilies, diced, undrained
• 1 cup canned shoe peg corn, drained
• 4 cups biscuit mix
• 3/4 cup milk
• 1/2 cup water
• 1 egg, beaten
• 1/2 - 2/3 cup cheddar cheese, shredded

1. Preheat oven to 425 degrees and spray 24 muffin cups with non-stick cooking spray.
2. Over medium heat, brown the sausage in a skillet; drain and set aside.
3. In a large bowl, combine the biscuit mix, milk, water, chilies and egg; mix well.
4. Stir in the corn and drained sausage; gently mix in grated cheese.
5. Fill the prepared muffin tins 2/3 full and bake in preheated oven for 15 to 18 minutes.
6. Cool 5 minutes; remove from pan and place of a wire rack to cool.
7. Serve warm or allow to cool completely, place in a zip-lock bag and freeze.
8. To reheat: Defrost overnight in refrigerator, wrap in foil and place in cold oven; set temperature for 350 and allow oven to come to temperature, warm for 8 to 10 minutes or until heated through.

pork sausage, onion, green chilies, shoe peg corn, biscuit mix, milk, water, egg, cheddar cheese

Taken from www.food.com/recipe/sausage-brunch-muffins-259465 (may not work)