Total Time
Prep 20 mins
Cook 20 mins

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

Ingredients Nutrition


  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

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.

Charlotte J April 25, 2002

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.

Karen Grubaugh February 24, 2002

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!!!

Amy V April 07, 2003

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