Spicy Southwestern Muffins

Enjoy these muffins made using bacon, Pillsbury® Place 'N Bake® crescent rounds, Old El Paso® taco seasoning mix and salsa - perfect if you love Southwestern cuisine.

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Servings 8

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ingredients 10
Prep Time 15 min
Total Time 40 min

Ingredients

: 1/4 lb bulk spicy pork sausage

1: can (8 oz) Pillsbury® Place 'N Bake® refrigerated crescent rounds or 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls

1: tablespoon chopped fresh cilantro

1: egg

1: tablespoon milk

: 1/2 teaspoon Old El Paso® taco seasoning mix (from 1-oz package)

: 1/2 cup shredded pepper Jack cheese (2 oz)

: Old El Paso® Thick 'n Chunky salsa, if desired

: Sour cream, if desired

: Additional chopped fresh cilantro, if desired

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Directions

1 Heat oven to 375°F. Spray 8 regular-size muffin cups with cooking spray.
2 In 8-inch skillet, cook sausage over medium-high heat 5 minutes, stirring occasionally, until no longer pink; drain.
3 If using crescent rounds, remove from package and separate into 8 rounds. If using crescent rolls, remove from package, but do not unroll. Using serrated knife, cut roll into 8 rounds; carefully separate rounds. Press 1 round on bottom and completely up side of each muffin cup.
4 In small bowl, mix sausage and 1 tablespoon cilantro. In another small bowl, beat egg, milk and taco seasoning with fork until blended. Spoon about 1 tablespoon sausage mixture into each dough-lined muffin cup. Divide egg mixture evenly among cups. Sprinkle with cheese.
5 Bake 14 to 16 minutes or until filling is set and edges are golden brown. Cool 5 minutes. Run knife around edge of cups to loosen; remove muffins from pan. Top with salsa, sour cream and additional cilantro. Serve warm.