Wednesday, August 24, 2011

Sausage Muffins

These muffins are awesome! I got the idea for this recipe from Plain Chicken, and I changed it a bit. If you make these muffins, try splitting them in half and making a sandwich with a fried egg. So good!

Sausage Muffins
1 pound of breakfast sausage, cooked and drained
3 c. bisquick
2 c. shredded cheddar
1 can of cheddar cheese soup
fill the empty soup can halfway with milk
Mix all the above ingrediants. Drop into greased muffin tins. I used a mini pan and a regular size pan. The minis cooked at 375 for about 15 minutes and the regulars took an extra 5 minutes to brown.

2 comments:

  1. Can these be frozen and then reheated?

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    1. I froze these to take to camp and reheat and they tasted great!

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