Sausage Cheese Muffins
- Ready In:
- 40mins
- Ingredients:
- 6
- Yields:
-
4 dozen mini muffins
ingredients
- 1 1 lb mild sausage or 1 lb hot pork sausage
- 1 (10 3/4 ounce) can condensed cheddar cheese soup, undiluted
- 1⁄2 cup milk
- 2 -3 teaspoons rubbed sage
- 3 cups biscuit mix
- shredded cheddar cheese (optional)
directions
- In a skillet over medium heat, cook sausage until no longer pink; drain.
- In a bowl, combine soup, milk, sage, and sausage.
- Stir in the biscuit mix just until moistened.
- Fill greased miniature or regular muffin cups 2/3 full.
- Bake at 400 degrees for 15 to 20 minutes or until muffins test done.
- Sprinkle with shredded cheese and bake until melted if desired.
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Reviews
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Delicious muffins!!! Nicole is right - they are great for everything. Very easy to make. I made them "light" by making the following substitutions: 1 lb 50% reduced fat Jimmy Dean Sausage for bulk sausage; 1 can 99% fat free Cream of Mushroom soup and 1/2 Cup reduced fat cheddar cheese mixed for cheddar cheese soup; 1/2 Cup skim milk for milk; 3 Cups Reduced Fat Bisquick for Bisquick. I am freezing the left overs to serve with fruit for a quick breakfast.
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I guess I was a bit disappointed in the outcome of my muffins. They seemed more like "biscuit" texture, like they were missing something. I kept looking at the recipe, checking to see if I forgot to add something, but I didn't. I don't think we will try these again, but thank you so much for posting and giving us something new to try!!!
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These were so delicious! It was a lighter version of the standard (heavy and greasy) bisquick sausage balls. I skipped the sage since some of these were going to my young and picky eater sons, and did mix in the shredded cheese with the batter. I needed a couple extra tablespoons of milk, but they were SO GOOD. I made two batches for my husband to take to work as a brunchy snack and they were very well received, and we even made up a batch on Christmas morning! You'll love these!
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Tweaks
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Delicious muffins!!! Nicole is right - they are great for everything. Very easy to make. I made them "light" by making the following substitutions: 1 lb 50% reduced fat Jimmy Dean Sausage for bulk sausage; 1 can 99% fat free Cream of Mushroom soup and 1/2 Cup reduced fat cheddar cheese mixed for cheddar cheese soup; 1/2 Cup skim milk for milk; 3 Cups Reduced Fat Bisquick for Bisquick. I am freezing the left overs to serve with fruit for a quick breakfast.
RECIPE SUBMITTED BY
Nicole Brummett
United States