Sausage & Cheese Muffins – Football Friday

Sausage & Cheese Muffins Recipe

Sausage & Cheese Muffins – perfect tailgating food – They were a hit at the tailgate. I took the whole batch and only had a few left over; and they reheated well for breakfast the next morning.

Sausage & Cheese Muffins - perfect tailgating food - They were a hit at the tailgate. I took the whole batch and only had a few left over; and they reheated well for breakfast the next morning.

This 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.

I saw this recipe on two different food blogs in the same week (here and here), so I knew they should be good.  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 leftover; they reheated well for breakfast the next morning.

Sausage & Cheese Muffins - perfect tailgating food - They were a hit at the tailgate. I took the whole batch and only had a few left over; and they reheated well for breakfast the next morning.




Yield: 24 mini muffins

Sausage & Cheese Muffins

prep time: 5 MINScook time: 15 MINStotal time: 20 mins

ingredients:

  • 1 lb hot ground pork sausage
  • 1 tsp onion powder
  • 3 cups Bisquick
  • 1 (10.75-oz) can condensed fiesta nacho cheese soup
  • 2 cups shredded Cheddar cheese
  • 3/4 cup buttermilk

instructions:

  1. 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.
  2. Preheat oven to 375ºF. Lightly spray a mini muffin pan with cooking spray. Set aside.
  3. 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. 
  4. Spoon until lightly greased mini muffin tins, filling to tops of cups. 
  5. Bake for 15-18 minutes or until lightly browned.

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Comments

  1. Now I am here! I found this AMAZING recipe on Pinterest and I just tried it…OMG! Tastes just like sausage/cheese balls but BETTER and so much easier. Thanks so much for sharing! ~ Anna

  2. Uumm..why does it call for buttermilk and then says add water in the instructions? If you wanted water then why not just say water instead of buttermilk..sorry just confused.

  3. OH, I just googled this recipe and found you! Yea! I'm going to make these Christmas morning! Thanks, Merry Christmas and WAR EAGLE FOREVER!!!!

  4. Made these for b'fast… Love them! I think this will be my new modified sausage ball recipe. Happy football season!

  5. Love these! I made them for Christmas morning breakfast and now am making them again to take to church along with a banana crumb cake from Southernplate. YUM! I hope there are leftovers!

  6. LOVED these! They reminded me of sausage balls and were easier to make since you didn't have to do all that rolling and such. Will definitely make again!!

  7. Thanks for the link! Glad you gave these a try…I like the idea of using the fiesta nacho soup.

    Congrats on the Iron Bowl win…what a game!

  8. Have you caught your breath yet? I have to say that was the best game I have watched all year.

    Do you think these are better than the sausage muffins that you did last year? Those are one of my favorites.

  9. Any recipe name that starts off with "Sausage and cheese" immediately gets my attention and these sound super good, as have all of those you've posted. In spite of the fact that Saban and I are from the same place, I'll have to pull for Auburn as I've always been partial to them – I think I just like the name – and it's the SEC's only chance at the national title.

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