Before I worked at a lab I worked at a fine dining restaurant, for about six years, called The Sandpiper Restaurant. I really enjoyed working there. Their food is fantastic! One of the unique dishes they created there was called Brandied Pork. It consisted of tender pork medallions and button mushrooms sauteed in butter (I believe) then finished in a brandy cream sauce. After the dish was plated for the guest the cooks would sometimes set the pan containing the leftover gravy that did not make it to the plate out on the counter for us servers. We would dip chunks of the house bread in it and we could not get enough! My mouth is watering just thinking about that sauce!
After I removed these muffins and took a bite I thought that they had perfect texture and great flavor. But, I could not help thinking that I would not mind having a skillet full of buttery, creamy, and peppery sausage gravy to dunk them in!
Sausage Bottom Breakfast Muffins
Ingredients:
-¼ c. butter (melted)
-4 oz. cream cheese (room temperature)
-½ c. whole milk
-1 egg (beaten)
-2 Tbsp. maple syrup
-1 tsp. salt
-2 tsp. baking powder
-2 c. flour
-8 sausage patties (Precooked. I fried mine in a skillet over med high heat for 2-3 minutes on each side with a little grape seed oil. Then I set them aside on a plate to cool while I made my muffin batter.)
-cooking spray
Preheat oven to 400° F. Coat muffin tins with cooking spray. (Note: For this recipe I used my large muffin tins. I have 2 of them with 6 spaces in each. I was able to fill 8 of them.) Combine the dry ingredients in a medium sized bowl. Add all other (wet) ingredients to the dry and stir until combined. Batter will be fairly thick, rough, and a little lumpy.
Place the cooked and slightly cooled sausage patties in the greased muffin tins. Spoon batter over sausage filling cups to about 2/3 of the way full. Bake muffins for 25 to 30 minutes. Remove from oven and EAT!!!
