8 oz. pork sausage
1 3/4 c. biscuit baking mix
3/4 tsp. sage
1/4 tsp. dried thyme
1 egg
1/2 c. shredded swiss cheese (or your favorite)

In a small skillet cook sausage over medium heat until no longer pink. Drain. In bowl combine the egg and milk. Stir in dry ingredients just until moistened. Fold in cheese and add sausage. Fill greased muffin cups 2/3 full.

Bake at 375°F for 15 to 18 minutes. Cool for 5 minutes before removing from muffin pan. Serve warn. Refrigerate left overs.

Yields 9 servings.