Sausage & Cheese Muffins – Football Friday

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.

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.

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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.

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 - 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.
plate of muffins

Sausage & Cheese Muffins

Yield: 4 dozen
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
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.

Equipment:

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
  • 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.

Video:

Steph

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Comments

  1. 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!!

  2. 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!

  3. 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

  4. Can you make these without the soup or will the consistency not be the same? I have everything except the soup.

  5. 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!!

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