Sausage-Cheese Muffins

8 Reviews
ADD YOUR REVIEW
Photo: Lee Harrelson; Styling: Jan Gautro
Prep Time
15 Mins
Bake Time
25 Mins
Yield
Makes 15 muffins
By Kathy Poole, Collierville, Tennessee
October 2006
RECIPE BY Southern Living

Make these savory muffins for a flavorful addition to your breakfast or brunch standards. With only five ingredients, the hardest part is getting out of bed to enjoy them.

Ingredients

  • 1 (1-lb.) package ground pork sausage
  • 3 cups all-purpose baking mix
  • 1 1/2 cups (6 oz.) shredded Cheddar cheese
  • 1 (10 3/4-oz.) can condensed cheese soup
  • 3/4 cup water

How to Make It

Step 1

Cook sausage in a large skillet, stirring until it crumbles and is no longer pink. Drain and cool.

Step 2

Combine sausage, baking mix, and shredded cheese in a large bowl; make a well in center of mixture.

Step 3

Stir together soup and 3/4 cup water; add to sausage mixture, stirring just until dry ingredients are moistened. Spoon into lightly greased muffin pans, filling to top of cups.

Step 4

Bake at 375° for 20 to 25 minutes or until lightly browned.

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Ratings & Reviews

Gafrmrswife
December 12, 2016
I just made your recipe posted here and the batter is very soupy. Is that right?

Fantastic tailgate food

planomom
June 21, 2017
The only substitution I made is Chorizo for the the pork sausage. It adds some nice spice and goes great with early morning tailgating! 

bstanchie's Review

ebshep
February 10, 2011
Excellent - they were a hit! Made these with turkey sausage. Had to chop the sausage a little more after i cooked it since the turkey sausage didn't crumble as much as regular sausage.

HBryant's Review

bstanchie
February 27, 2009
A friend made this before and I wanted to try it. I didn't have a can of cheese soup so I used broccoli and cheese soup. Tastes just as good and a great way to sneak a vegetable into your kids food.

ebshep's Review

Amyag98
December 28, 2013
N/A

paday5's Review

ACMDSM
January 14, 2013
SO good! I made no changes. The cheese soup mixture made the muffins really moist (now I need to figure out how to incorporate that same moistness into my sweeter muffins). They are very hearty, perfect for early winter mornings. I filled my regular sized muffin tins to the rim and was still able to get 20 muffins. We ate 12 of them Sunday morning. I put the rest of the batter in the fridge and made them Monday morning for everyone before heading off to school/work. Great, easy recipe!

planomom's Review

HBryant
April 08, 2012
N/A

Amyag98's Review

msufan42
March 23, 2010
I've made these so many times I can't remember! They are always at hit at our church bake sales and sell out quickly. My family just loves them and they are great for a quick breakfast for the kids.

Good and easy, but the older recipe is better....

paday5
January 06, 2016
There is a recipe that appeared in Southern Living in 1990 that trumps this one.  This is good - don't get me wrong - but the other is better.  Here are the ingredients:  1/4 lb sausage, 3 oz cream cheese, 1/2c shredded cheddar cheese, 1/4c diced green onion, 1c Bisquick, 2 eggs, 2/3c milk.  Directions: Combine first five ingredients in a large bowl. Make a well in the center then add combined milk and eggs. Stir until just moistened. Spoon into greased muffin pan, filling 3/4 full. Bake at 350 for 35 - 40 minutes or until done. Makes 12 muffins.  We have made these for 25+ years.  Perfect for breakfast on the go.  Easy to refrigerate and reheat.  Enjoy!

Family Did Not Like

Newt1989
September 16, 2016
Made these, thinking they'd be a hit with son and husband. They did not like at all. I thought they were just okay. We won't make again. 
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