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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Im making these Christmas morning and taking to my Mom's!
Just found this on Pinterest…War Eagle! Going to try this recipe this week! Thanks for sharing!
Hope you enjoy them!
Hi, I'm in the uk and we don't have the soup listed any other ideas on what I could use? Thanks.
Sherry – no, you need to use bisquick or make a homemade version of bisquick.
Can I use flour instead of all purpose baking mix?
Kim – you cook the sausage first because these are muffins with sausage in them. These are muffins.
You don't cook the sausage in sausage balls because they are meatballs. You are wanting to taste the sausage and not have it be a muffin.
Why do you brown the sausage first on this one, but others you don't? Will it affect these if I don't? I've had some dry sausage balls and some not so dry and I'm just wondering if that's the difference.
Why do you brown the sausage first on this one, but others you don't? Will it affect these if I don't? I've had some dry sausage balls and some not so dry and I'm just wondering if that's the difference.
Can you tell me the consistency of the batter? I can't have gluten so the soup is out. I wondered if a think jarred queso might work? I can use GF Bisquick, so the soup is the only issue. Anyone have ideas?
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Saw this on Pinterest…WAR EAGLE! I made a version of this recently for one of my Demarle at Home cooking classes…and it was fantastic…and a huge hit. Thanks for sharing your version. It will definitely be on the SEC championship game menu. Gotta love SEC football!!!
I make these in regular muffin tins and cook them for about 20-25 minutes. The recipe makes a dozen large muffins. I then freeze them, and they're great for a quick breakfast. Just cook on the thaw setting of the microwave for approximately 90 seconds, and they are ready to eat! I'm so glad I found this recipe on pinterest!
Thanks for letting us know. I'll have to try it next time.
I wanted to follow up from my last comment. They worked great, even without the muffin tins.
I'm making these today at my brother in laws. He doesn't have any muffin tins, so I'm going to try to cook them on a pan. Hope they turn out!
Just made these tonight and they were awesome! A big hit with all the farmers I had to feed tonight!