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!
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!