Sausage Cheese Muffins

Made This Recipe? Add Your Photo

Total Time
20 mins
20 mins

This recipe is great for everything from bake sales to potluck to food gifts, of just plain good for any meal.

Skip to Next Recipe




  1. In a skillet over medium heat, cook sausage until no longer pink; drain.
  2. In a bowl, combine soup, milk, sage, and sausage.
  3. Stir in the biscuit mix just until moistened.
  4. Fill greased miniature or regular muffin cups 2/3 full.
  5. Bake at 400 degrees for 15 to 20 minutes or until muffins test done.
  6. Sprinkle with shredded cheese and bake until melted if desired.
Most Helpful

5 5

Wow, now these are filling and soooo rich. I think I may try only using 1/2 can of cheddar cheese soup next time I make these. I used the Bisquick Clone Bisquick Clone when making these.

5 5

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.

3 5

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!!!