Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin with cooking spray.
2. Step
Heat the olive oil in a medium pan over medium heat. Add the breakfast sausage, McCormick® Rubbed Sage, and red pepper flakes and cook, breaking up the meat into small pieces, until browned and cooked through, 6–8 minutes. Pour off any excess grease, then season with salt to taste.
3. Step
Add the sausage to the stuffing base and stir to combine. Fold in the eggs until incorporated.
4. Step
Spoon about ¼ cup (60 G) of the stuffing into each muffin cup, filling just above the rims. Press down gently with a spoon to release any air pockets.
5. Step
Bake the stuffing cups for 30–35 minutes, or until cooked through and the tops are browned. Let rest in the muffin tin for 20 minutes, then run a knife around the edges of each cup to release.
6. Step
While the stuffing muffins cool, add the McCormick® Gravy Mix to a small saucepan. Pour in the water, whisking constantly to prevent lumps from forming. Turn the heat to medium and cook, stirring frequently, until the gravy comes to a boil. Reduce the heat to low and simmer for 1 minute. Remove the pot from the heat and let sit for 3–5 minutes, until slightly thickened.
7. Step
Spoon the gravy over the sausage stuffin’ muffins and serve warm.
