Sausage Cheese Muffins

"This recipe is great for everything from bake sales to potluck to food gifts, of just plain good for any meal."
 
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Ready In:
40mins
Ingredients:
6
Yields:
4 dozen mini muffins
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ingredients

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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

  1. 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 recipe #12648 when making these.
     
  2. 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. 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!!!
     
  4. These are great..I made only one change, I added a small can of drained green chilies, also added the cheese the mix onstead of on top... they were the first thing gone at our Ladies Bible study. Thanks for a different twist on the old favorite..
     
  5. 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

  1. 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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