| | Directions |
- Heat vegetable oil in a large skillet on low heat.
- Cook the sausage until brown. While cooking, use a wooden spoon to break up the sausage into smaller crumbles. Remove the sausage from the pan. Return pan to the burner.
- Add onion and garlic to the pan and cook until fragrant, about 1 minute.
- Add chicken stock to the pan and use a wooden spoon to scrape the flavor from the bottom of the pan left by the sausage, onion, and garlic.
- Add corn, tomatoes, green onions, sausage, and finally the English muffins to the pan. Allow the muffins to soak up the flavors of the broth. Toss the mixture together until evenly mixed and heated through.
- *Note: Leftovers are great when mixed with scrambled eggs the following morning.
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Servings: 6
|  | | Ingredients | | - | | 1 medium onion - small dice |
| - | | 1 clove garlic, minced |
| - | | 2 stalks green onion - sliced thin |
| - | | 6 English muffins - chopped into bite-sized pieces |
| - | | 1/2 cup sun-dried tomatoes |
| - | | 1 cup corn - frozen |
| - | | 1 pound Premio Hot Italian Sausage patties - crumbled |
| - | | 2 tablespoons vegetable oil |
| - | | 1 cup chicken stock |
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