- 1 pound bulk pork sausage
- 4 cups biscuit/baking mix
- 3/4 cup milk
- 1/2 cup water
- 1 (4 ounce) can diced green chilies, undrained
- 1 egg, beaten
- 1 (11 ounce) can whole kernel corn, drained
- In a skillet over medium heat, brown sausage. Drain and set aside. In a large bowl, combine biscuit mix, milk, water, chilies and egg; mix well. Stir in the corn and sausage. Fill greased or paper-lined muffin cups two-thirds full. Bake at 425 degrees F for 16-18 minutes or until golden brown. Cool for 5 minutes; remove from pan to a wire rack. Serve warm.