Looking for a new breakfast/brunch idea? Give these savory muffins a try. They make a great accompaniment to a cheesy omelette or stand alone with a side of crispy hashbrowns. They’re delicious and easy, using crescent rounds as the “muffin” base.
I’ve also made these using regular crescent rolls and just cut and smashed pieces together to line the muffin tins. That method is just as easy but doesn’t yield as pretty of a product. The rounds are the perfect size to cup the meaty filling.
This recipe makes 16, using two tubes of crescent rounds, however one of my tubes never made it to my kitchen from the grocery store. I distinctly remember tossing it in the cart, but it was no where to be found at cookin’ time. Perhaps the clerk didn’t bag it (hate that)? Maybe it rolled away under the seat of my car (I checked)?
In any case, I was short some crescents so I made a quick hash with the leftover sausage mixture by adding a few diced potatoes. Good save!
Savory Sausage Muffins
- 2 Tubes Crescent Rounds
- 1 Chub of Breakfast Sausage
- 2 Big Handfuls Baby Spinach
- 1 Cup Cheddar Cheese, shredded
- 2 Tomatoes, diced
- 1 Small Can Diced Green Chilies
- Preheat oven to 375 degrees.
- Crumble and brown the sausage.
- Add the diced tomatoes, spinach and chilies. Cook until the spinach wilts down.
- Flatten out each crescent round and press into the cups of a muffin tin. Be sure to press the dough as far up the sides of the cup as you can.
- Fill each crescent cup with a heaping scoop of the sausage mixture.
- Sprinkle the top of each muffin with cheese.
- Bake for 15 minutes or until muffins are golden brown.
- Allow to cool for 5-10 minutes before popping the muffins out.
- Serve and enjoy!