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.
Cheddar Sausage Muffins
Cheddar Sausage Muffins
Prep Time
20 min
Cook Time
20 min
Yield
about 1-1/2 dozen
Ingredients
- 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
Directions
- 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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