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Cheddar Sausage Muffins

Handy biscuit mix and cheese soup hurry along these hearty muffins from Melissa Vannoy of Childress, Texas. The golden muffins are great at breakfast, brunch or a soup lunch.
  • Total Time
    Prep: 20 min. Bake: 20 min.
  • Makes
    about 1-1/2 dozen


  • 1 pound bulk pork sausage
  • 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
  • 1 cup shredded cheddar cheese
  • 2/3 cup water
  • 3 cups biscuit/baking mix


  • In a large skillet over medium heat, cook sausage until no longer pink; drain. In a large bowl, combine the 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 inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts
1 each: 169 calories, 11g fat (4g saturated fat), 18mg cholesterol, 526mg sodium, 14g carbohydrate (1g sugars, 1g fiber), 5g protein.

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  • elliotch
    Mar 22, 2015

    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.

  • bestbaker415
    Dec 25, 2012

    made these last yr. i sell stuff at the farmers market. i couldnt keep these on my table. my adult kids love these. to me their a little too fat. with the soup in them. but i make one now that s like a biscuit.scone with same ingred just no soup.

  • howdu
    Jan 16, 2012

    These were very moist and tender. I subbed 2/3 cup turkey sausage crumbles for the cooked pork sausage to make them more weight watcher point friendly. The muffins are good-sized and tasty. The taste is reminiscent of cheese straws. Would be good with added ground cayenne pepper.

  • reblchan
    Oct 28, 2010