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.
Remember this recipe.
Pin this recipe to your favorite board now to remember it later!
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
Remember this recipe.
Pin this recipe to your favorite board now to remember it later!
Pin This Recipe
These look awesome! Found this on Pinterest and had to check them out. I can't wait to try these this weekend – thanks!
Do you have to refrigerate them and then warm them up the next day? I made them to tailgate tomorrow. Thanks!
Jennaj – I don't refrigerate them, but it won't hurt them if you do. They should taste great reheated in the morning
Taylor – I got between 30 & 36 muffins
How many does this recipe make?
I found the soup at Publix. If you can't find the fiesta soup, you can use plain cheddar cheese soup.
Where do you find that soup? I've looked in a few stores around me and nobody seems to have it 🙁
omg i just found this recipe through iowa girl eats. this is amazing!! I was looking for the perfect breakfast tailgate food for a football game this weekend–found it!!
I found this recipe through Pinterest and made them this morning. Soooo good! 🙂 I got 80 mini muffins out of the recipe, and I followed it exactly, exept I needed a splash more milk to moisten it all. I'll be making these a lot this fall/winter!
Can you make the batter before (like the night before) then make the muffins in the morning?
Ashley – you could do that or even make the muffins the night before and just reheat them in the morning.
Ok I swear I read that 10 times and just now saw where is says milk will work too! I saw the water part lol
Can I use regular milk instead of water or buttermilk
JMR320 – I got between 30 -36 mini muffins.
Hi Steph;
Sounds like a great recipe. Can you tell me how many muffins are made with these ingredients? Thank you!
You do need the soup in this recipe. I have a sausage and cheese puff recipe that doesn't require the soup – they are great too
Can you make these without the soup or will the consistency not be the same? I have everything except the soup.
How many muffins does one batch of these make? I am needing to send some for a group of about 10 boys and need to plan ahead.
Also, the 7-up biscuits were a big hit at my house and have become a go-to staple! Thanks!!