Sunday, July 22, 2012

sausage and cheese muffins

I made these for the 4th and they were amazing!  I actually preferred to cook them more like biscuits than muffins because the bottoms got crispy.  

1 lb hot pork sausage
1 tsp onion powder
3 c bisquick
2 c shredded cheddar
1 can of fiesta nacho cheese soup
3/4 c buttermilk (milk or water are lighter options)

Preheat oven to 375.  Cook sausage with onion powder in skillet until crumbled and no longer pink.  Drain and cool.  

Combine sausage, bisquick and shredded cheese.  Stir in soup and buttermilk until ingredients are just moistened.  Spoon into greased mini muffin tins.  Bake 15-20 minutes or until lightly browned.  

*Using the mini muffin tins makes 48 or more muffins and reusing the tins is a pain.  I started spooning generous amounts onto a well-greased cookie sheet like I would drop biscuits.  This, obviously, made a bigger 'muffin' for a breakfast portion and I loved the crispy bottoms that they developed.*

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