Reviewed: Sep. 5, 2008

Very good! I added cheddar cheese and diced tomato. Next time I'll add a bit of salt. Yum! I'm thinking I might also try using a cornbread muffin mix instead of Bisquik!

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denise

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Reviewed: May 26, 2008

Great hit - I followed others' tips and added cheddar cheese, and I also used turkey apple sausage chunks which I sauteed with green onions, instead of sausage - delicious!

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HAPPYAC3

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Reviewed: Feb. 21, 2008

Has potential, but really bland as it is, even with the green chilis. I added some diced cheddar. Needs some spices and seasonings. Like garlic or onion powder. Really easy and quick though. Made about 15 hearty sized muffins. I used the lowfat Bisquick

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CRAZY4SUSHI

Cooking Level: Intermediate

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Reviewed: Oct. 16, 2007

Very dry. rough texture. Will not make again. Baked for 16 min as directed, and they were way too done. Still waiting for someone to eat them.

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sbruins79

Cooking Level: Expert

Home Town: Waupun, Wisconsin, USA

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Reviewed: Sep. 4, 2007

Wonderful recipe. Has been a HUGE hit both times I've made it. I have used maple sausage and I use creamed corn instead of regular. This last time, I did add some cheese to the mix as well. Wonderful recipe!

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Mommyof2

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Reviewed: Aug. 5, 2007

I made these a while back.. These are really good. I made them in a miniature muffin pan. Great to place 4-5 in sanwich bags and then freeze multiple bags.They heat really well when you need to grag some on your way out the door for work..

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Kelly G

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Reviewed: Apr. 28, 2007

I cut this recipe in half and served it for breakfast w/ a fruit smoothie. I didn't have quite a 1/2 lb of sausage (which I used lite sausgage) so I cut up a couple of pieces of reduced sodium/low-fat ham and I also had about a small palmful of seasoned ground chicken left over in the fridge so I added all of that. I left out the corn (I didn't think that would be too appetizing at breakfast...but it sounds good for a lunch or dinner roll) and added some 2% Mexican Kraft Crumbles. These were really good although next time I may add some sauted onion and more meat. I was expecting meat in every bite but sometimes you just bite into biscuit (I used the lowfat baking mix as well). Thanks for the recipe...I will be making this again!

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Dawn Turlak

Cooking Level: Expert

Living In: Spring, Texas, USA

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Reviewed: Mar. 23, 2007

Thanks for the great recipe. I just made these and they are wonderful ! I would serve these, not only with brunch/breakfast, but also alongside any mexican dinner. I had some frozen red peppers strips in the freezer and added just a couple of slices finely diced (for color), and since I didn't have any canned corn, I added a handful of frozen. Came out great. I served them with butter - but they really are good as a stand-alone. I also served them with Jalepeno Pepper Jelly - SUPER good! I might try topping or adding some mexican cheese blend next time or perhaps stirring in a spoonful or two of salsa. Thanks again! PS - I baked these in the Wilton Jumbo muffin pans. I got 12 really good sized muffins - each one a meal in itself! Yum !

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