Monday, March 7, 2011

Sausage & Cheese Muffins

We Southern folks LOVE our sausage balls; little bites of spicy breakfast sausage with a hint of sharp cheddar, bound together simply with Bisquick and a little milk. Sausage balls are the perfect finger food and show up at office potlucks, weddings, and on football Saturdays. This past football season, I had to humbly admit that my sausage balls weren't *THE* best; in fact, the pork-loving BF makes FAR superior sausage balls (and thankfully was more than willing to share his recipe). He also introduced me to dipping them in plain yellow mustard (which I hate), and now I can't eat sausage balls without it. 

As great as sausage balls are, they can sometimes be a pain to make; the process of rolling up all of the balls can be fairly time-consuming (I cheat and use a small scoop). This recipe for a muffin form, which I found in Southern Living YEARS ago, simply combines the core ingredients of sausage balls and bakes them in a muffin tin. 

These muffins keep well and make a great quick breakfast as well. 

Sausage & Cheese Muffins
adapted from Southern Living

3 cups all-purpose baking mix (Bisquick)
1 8oz block cheddar cheese, shredded
3/4 cup water

Brown sausage in a skillet until no longer pink, stirring until the sausage crumbles. Drain excess fat and let cool.

Combine the cheddar, baking mix and sausage in a large bowl. Create a small well in the center of the mixture.

Stir together the condensed cheese soup and the water; add to the sausage mixture and stir until the dry ingredients are just moistened. The batter will be thick. 

Spoon into a lightly-greased muffin tin, filling to the top of the cups. Bake at 375 degrees for 20-25 minutes or until lightly browned. Recipe should yield 12 muffins. If making mini muffins, begin checking them after 15 minutes in the oven. 


  1. Oh my goodness I must try this soon!! Now I have a craving going on.

  2. I bet the boys would love them!!

  3. It sounds delicious.
    But then I start redaing the ingrediënts and I'm stuck.
    Cheese soup?
    And I think the bisquick is not the same as my pancake mix with buttermilk.
    perfect delicious recipe and no way to 'just copy the ingrediënts'.
    I must stop reading you blog ;-)

  4. Bisquick is simply a baking mix; you can probably use your pancake mix with no problem!

    The cheese soup can be hard to find in some stores. I linked to it in the recipe so you can see what it looks like; it's made by Campbells.

  5. Oh YUM! I'll be making these as soon as possible!!! Love the addition of the cheddar cheese soup and that you make them in mini muffin tins!
    I found you through your link on Food On Friday's. Love the name of your blog. SO fun!
    Renee - Kudos Kitchen

  6. The soup! That is genius! My usual recipe just uses more water. I can't wait to try your recipe. Thanks for posting this to Carole's Chatter.

    1. You're welcome, Denise! Thanks for reading!