marydukecooks.com Sausage Cheese Muffins

With three children you can always count on someone being late when getting ready for school. I’m at the bottom of the stairs yelling, “Let’s Go! Let’s Go!” as my children are running down the steps. As we run through the door, I pass out warm Sausage Cheese Muffins. I’d hate to admit how many of these muffins my children ate in the car on their way to school!

This is a great “go to” breakfast food. Full of protein and milk these muffins are nutritious and filling. They are a snap to make with only 4 ingredients. You can bake these muffins the night before, refrigerate in zip-top bags then reheat in the microwave the next morning. Perfect for running out the door! My friend Keaghan Glassmyer says they taste like, “Warm Heaven!”

Sausage Cheese Muffins

16 ounces pork breakfast sausage
1 (10 ¾ ounces) can cheddar cheese soup (I use Campbell’s)
½ cup milk
3 cups baking mix (I use Bisquick)

Preheat oven to 400ºF. Line muffin tins with paper liners. Spray bottoms of liners with non-stick spray.

In a large skillet over medium high heat, cook sausage breaking up large pieces into small ones. In a large bowl combine sausage, soup, and milk. Add baking mix, stirring just long enough to moisten. Fill prepared liners 2/3 full. Bake 15-18 minutes for regular size muffins. Cool slightly then store in zip-top bags in the refrigerator. Reheat in microwave. Makes 2 dozen regular size muffins.

Tips: Spraying paper liners with non-stick spray makes the muffins not stick to the paper. My son, Bill, taught me this trick when he was in the third grade! This recipe can also be used to make mini muffins. It will make 4 dozen. Adjust cooking time when making mini muffins. Happy Baking!

Published in The News and Neighbor on January 29, 2019.