These Mexican-inspired beef sausage cornbread muffins make a great appetizer or brunch option.
Prepare Mexican-Style Beef Sausage. Remove from pan.
Mexican-Style Beef Sausage: Combine 1 pound Ground Beef, 2 tablespoons red wine vinegar, 1-1/2 teaspoons dried oregano leaves, 1-1/2 teaspoons smoked paprika, 1-1/2 teaspoons chili powder, 1 teaspoon garlic powder, 1/2 teaspoon salt and 1/2 teaspoon chipotle chili powder in large mixing bowl mixing lightly but thoroughly. Heat large nonstick skillet over medium heat until hot. Add sausage mixture; cook 8 to 10 minutes, breaking into 1/2-inch crumbles and stirring occasionally.
Preheat oven to 350°F. Prepare muffin batter according to package directions with egg and milk. Fold sausage into muffin batter.
Spray 24 mini-muffin cups with nonstick cooking spray.
Divide muffin batter evenly among 24 mini muffin cups, filling cup to top. Top batter evenly with cheese. Bake for 15 to 20 minutes or until muffins are cooked through and cheese is melted and golden brown.
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per 3-oz serving: 254 Calories; 10g Total Fat; 4g Saturated Fat; 4g Monounsaturated Fat; 73mg Cholesterol; 490mg Sodium; 22g Total carbohydrate; 18g Protein; 2.5mg Iron; 4.2mg Niacin; 0.3mg Vitamin B6; 23.6mg Choline; 1.6mcg Vitamin B12; 3.7mg Zinc; 15.5mcg Selenium; 2.2g Fiber.