Sunday, July 25, 2010

Sausage and Cheese Mini Muffins

 These are perfect for a brunch!  Delicious and a slightly different spin on 
everyone's favorite - Sausage Balls!
Alison J.

1 (1 lb.) package ground sausage - I like Hot!
3 cups Bisquick
1 1/2 cups shredded, sharp Cheddar cheese
1 (10 3/4 oz.) can Campbell's Condensed Cheddar Cheese Soup
3/4 cup water

Brown sausage in a skillet, over medium high heat until all pink disappears.  Drain off the grease and cool.  In a mixing bowl, combine sausage, Bisquick and cheese.  In separate bowl, whisk together cheese soup and water.  Pour into your sausage mixture and stir just until combined.  Lightly grease mini muffin tins with cooking spray.  Spoon batter into each muffin cup. 

Bake at 375 for 15-20 minutes, or until lightly brown on top.  This cooking time depends on your oven temperature - watch the muffins and don't let them get too brown on top. Test your muffins with a toothpick to make sure they are completely cooked before you turn the oven off.  Let them cool in the pan and then remove from the muffin cups.  


  1. OH MAN! Those sound good... However I am in Australia for the next couple of years and American brands are hard to come by. How do I make my own Bisquick mixture from scratch?

  2. Thanks so much for your comment, Jennifer! I've never made Bisquick from scratch, but I wikipediaed it and here's what I found...


    One cup of Bisquick can be substituted by a mix of the following ingredients: 1 c flour, 1½ tsp baking powder, ½ tsp salt, 1 tbsp oil or melted butter.

    I hope this works!