Corn Muffin Sausage Sandwiches
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Corn Muffin Sausage Sandwiches

Corn Muffin Sausage Sandwiches

Breakfast gets a kick from jalapeños and roasted red peppers on a super sausage sandwich.

Servings: 12 servings
INGREDIENT
WEIGHT
MEASURE
Pillsbury™ Place & Bake™ Corn Muffin Freezer-to-Oven (31665)
2 lb 4.00 oz
24 each
Sausage patties, cooked
1 lb 2.00 oz
12 each
Cheddar cheese slices, thin
6 oz
12 each
Sliced jalapeño peppers, canned
1.50 oz
12 slices
Roasted red peppers, chopped
2.40 oz
1/2 cup
  1. Place 24 frozen corn muffin pucks on 2 parchment-lined full sheet pans in 3x4 pattern, thaw for 5-10 minutes.
  2. Press the 12 muffin pucks on 1 sheet pan to flatten slightly.
  3. Cover muffin pucks on other sheet pan with parchment paper and set aside.
  4. Place thawed, fully cooked sausage patty (1.5 oz) on top of each flattened muffin puck.
  5. Top with 1 slice Cheddar cheese; press remaining muffin pucks to flatten slightly and place on top of cheese layer to create a sandwich.
  6. Place 1 slice of chili on top of each sandwich, then sprinkle with roasted peppers.
  7. Bake as directed below and serve immediately for best flavor.
BAKE:
TEMP
TIME
Convection Oven*
325°F
20-24 minutes
Standard Oven
375°F
25-29 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 10 minutes of baking.

  • Tip: Pepper Jack cheese can be substituted for Cheddar cheese for a spicier sandwich if desired.
View Recipe Instructions

Nutrition Information

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Serving Size:
1 Serving
Calories
540
Calories from Fat
320
% Daily Value
Total Fat
36g
55%
Saturated Fat
16g
78%
Trans Fat
0g
Cholesterol
85mg
28%
Sodium
770mg
32%
Total Carbohydrate
40g
13%
Dietary Fiber
1g
5%
Sugars
17g
Protein
14g
Vitamin A
10%
10%
Vitamin C
8%
8%
Calcium
15%
15%
Iron
15%
15%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 1 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 5 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

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