Delicious Corn Dog Muffins

I was looking over a Tastefully Simple recipe called Parmesan Corn Dog Muffins. Because I'm not one to follow rules or directions (ha!) of course, I changed it up a bit to my liking. And, I not only think this recipe would work well with hotdogs, you could easily make the most amazing breakfast biscuits by trading the hotdogs out for browned and drained sausage, sausage links (chopped) and chopped bacon, or even ham!

There's nothing I love more than versatile recipes!
– Mandi

Parmesan Corn Dog Muffins

Ingredients

  • Perfect Parmesan Biscuit Mix
  • ⅔ cup cold water
  • ⅔ cup finely shredded Cheddar cheese
  • 2 oz. Velveeta®, cut into 24 small cubes
  • 4 hotdogs cut into 6 pieces each or use 12 mini dogs cut in half
  • Mustard of your choice

Directions

Preheat oven to 375°. Combine first 3 ingredients; stir until moistened. Divide mixture evenly into 24 greased mini muffin pan cups. Press 1 piece of hot dog and 1 piece of cheese into batter of each muffin cup. Bake 12-15 minutes or until golden brown. Serve warm with mustard. Makes 24 mini muffins.

Tips and Hints

  • It's very easy to chop hotdogs if you cut them into 4 strips lengthwise and then chop them the short way.
  • If you'd like to mix it up, try a different type of shredded cheese. I love spicy so I'd vote for some pepper jack!
  • My kids don't like mustard, so we went without and they loved them. There's a ton of flavor because of the cheese.
  • I actually prefer these as breakfast biscuits with breakfast meats mixed in. The next time you want a quick, yummy breakfast, mix in some different meat, and serve them with a side of scrambled eggs and orange juice!

Parmesan Corn Dog Muffins Prep 1

Parmesan Corn Dog Muffins

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