Cheese and Sausage Muffins

 

This recipe uses the Homemade Bisquick Master Mix. If you love cheese and sausage, then this recipe is for you.

Ingredients

1 (1-lb.) package ground pork sausage, your favorite variety
3 c. baking mix
1 1/2 c. (6 oz.) shredded Cheddar cheese
1 (10 3/4-oz.) can condensed cheese soup
3/4 c. milk or 1/4 c. milk powder and 1/2 c. water

Directions

Preheat oven to 375°. Spray or lightly grease a muffin pan.

In a cast iron skillet, cook the sausage, until it is no longer pink. Break up the larger pieces so they are small.

Drain and set aside to cool. 

In a large bowl, combine the baking mix, cheddar cheese and sausage. Form a well in the center.

In a small bowl, mix the cheddar cheese soup and milk together until smooth. Pour this into the well that you formed in the dry mixture. Stir only until the dry ingredients are moistened. If you stir too much, the muffins will be tough. Fill the muffin pans with the cheese sausage mixture to the top.

Bake for 20 to 25 minutes or until lightly browned. Brush the tops with butter. 

Wrap the muffins in plastic wrap, or put in a sealable bag. Refrigerate leftovers up to around 5 days.  You can also store them in the freezer for up to 3 months.