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Sausage Cheese Muffins

Total Time

Prep: 25 min. Bake: 15 min.

Makes

4 dozen mini muffins or 2 dozen regular muffins

These small savory muffins are fun to serve as appetizers or at brunch. With just five ingredients, the tasty bites are easy to whip up to take to a party, the office or a friend. —Willa Paget, Nashville, Tennessee
Sausage Cheese Muffins Recipe photo by Taste of Home

Ingredients

  • 1 pound bulk spicy pork sausage
  • 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
  • 1/2 cup whole milk
  • 2 to 3 teaspoons rubbed sage
  • 3 cups biscuit/baking mix

Directions

  1. 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 two-thirds full. Bake at 400° for 15-20 minutes or until muffins test done.

Nutrition Facts

2 each: 112 calories, 7g fat (2g saturated fat), 9mg cholesterol, 366mg sodium, 11g carbohydrate (1g sugars, 0 fiber), 3g protein.

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Reviews

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Average Rating:
  • 6Fairview
    May 14, 2018

    Sorry for the bad rating but I thought this sounded like a real winner. It was more like heavy biscuit taste with sausage. Thought the suggestion of adding cheddar cheese was a good idea but it didn't help.

  • mjflowers
    Apr 16, 2018

    These were just okay, i subbed cubed ham since I had leftover ham to use up, maybe that was the issue. Zipped them up a little with shredded cheddar cheese on top. Next time I will try the spicy sausage, and edit my review! :)

  • missi20021
    Jul 19, 2017

    These are delicious! I made my first batch and my husband and I couldn't stay out of them. I've been making a double batch on the weekend and freezing them wrapped in paper towels inside freezer bags. We just grab a couple on the way out the door for a quick, easy to heat and eat breakfast!

  • LeslieC
    Sep 2, 2013

    My family loves this receipe!

  • best of home cooks
    Jan 9, 2013

    No comment left

  • sstetzel
    Aug 1, 2012

    I make these often, I use 1/2 cup of buttermilk in place of the milk and thin the batter with more regular milk if it seems too dry - folding in the sausage last. I also add about a cup of shredded cheddar cheese. These freeze really well & make an easy breakfast on the go!

  • BamaBrandy
    Jul 15, 2011

    I've been making this recipe for years. They're easy, moist and very good. They're kind of like a sausage ball with a biscuit/muffin texture. I don't care for muffins but I like these. Also, they freeze and re-heat very well, especially if you pop them back in the oven.