Ingredients
1/4
lb bulk spicy pork sausage
1
can (8 oz) refrigerated Pillsbury™ Original Crescent Rounds (8 Count) or 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
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
Preparation
Heat oven to 375°F. Spray 8 regular-size muffin cups with cooking spray.
In 8-inch skillet, cook sausage over medium-high heat 5 minutes, stirring occasionally, until no longer pink; drain.
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.
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.
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.
