- 1 pound bulk pork sausage
- 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
- 1 cup (4 ounces) shredded cheddar cheese
- 2/3 cup water
- 3 cups biscuit/baking mix
- In a skillet over medium heat, cook sausage until no longer pink; drain. In a bowl, combine soup, cheese and water. Stir in biscuit mix until blended. Add sausage. Fill greased muffin cups three-fourths full.
- Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: about 1-1/2 dozen.
Reviews forCheddar Sausage Muffins
"I use hot sausage to mine. I also cook some chopped onions in with the sausage. My family gobbles them up. Love this simple recipe."