Sausage & Cheese Muffins – perfect tailgating food – They were a hit at the tailgate. I took the whole batch and only had a few leftovers and they reheated well for breakfast the next morning.
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Pin This RecipeThis isn’t any Football Friday; this is Iron Bowl Football Friday! This is the biggest game of the year! It is the best and most hard-fought rivalry game in the country! This year is about more than bragging rights as there are national championship implications again. No matter what, it is always an exciting game.
These little muffins are very similar to the Sausage Cheese Puffs I posted a few weeks ago. The only difference is these muffins have a secret ingredient – Fiesta Nacho Cheese soup. These were a hit at the tailgate. I took the whole batch and only had a few leftovers; they reheated well for breakfast the next morning.
Sausage & Cheese Muffins
Equipment:
Ingredients:
- 1 lb hot ground pork sausage
- 1 tsp onion powder
- 3 cups Bisquick
- 1 (10.5-oz) can condensed fiesta nacho cheese soup
- 2 cups shredded Cheddar cheese
- ¾ cup buttermilk
Instructions:
- Cook sausage and onion in a large skillet over medium to med-high heat, stirring until it crumbles and no longer pink. Drain and cool.
- Preheat oven to 375ºF. Lightly spray a mini muffin pan with cooking spray. Set aside.
- Combine sausage, baking mix, and shredded cheese in a large bowl. Make a well in the center of the mixture. Stir together the soup and buttermilk; add to sausage mixture, stirring just until dry ingredients are moistened.
- Spoon until lightly greased mini muffin tins, filling to tops of cups.
- Bake for 15-18 minutes or until lightly browned.
Steph
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These are so easy to keep frozen and just microwave for like 15 seconds when you are ready to eat!
What brand is Fiesta Cheese Soup? I have seen Campbell's condensed Cheese Soup but not "Fiesta"…. any substitutions?
Campbell’s makes the Fiesta Nacho cheese soup. You can try using the plain cheese soup if you can’t find it
This says to add sausage and onion, but I don't see onion in the ingredients. Do you mean sausage and onion powder?
Can these be served cold or do they lose their flavor? We have no heat at our tailgate and it will be in the 50's…
Made these for my church's Easter brunch this morning ~ they were a hit! I will definitely make again!