Sausage And Cheese Muffins Recipes

Steps:

• In a skillet over medium heat, cook sausage until no longer pink; drain. In a bowl, combine soup, milk, sage and sausage. Stir in the biscuit mix just until moistened. Fill greased miniature or regular muffin cups two-thirds full. Bake at 400° for 15-20 minutes or until muffins test done.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
• In a large bowl, stir together the flour, oats, baking powder, baking soda, salt, garlic powder, and onion powder. In a separate bowl, mix together the melted margarine, egg substitute, and buttermilk. Add the wet ingredients to the dry, and mix until just blended. Fold in the crumbled patties and Parmesan cheese. Spoon into the prepared muffin cups.
• Bake for 8 to 12 minutes in the preheated oven, or until the top springs back when lightly touched. Cool in muffin tins on a wire rack.

Steps:

• In a large skillet over medium heat, cook sausage until no longer pink; drain. In a large bowl, combine the soup, cheese and water. Stir in biscuit mix until blended. Add sausage. Fill greased muffin cups three-fourths full. , Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Steps:

• Combine sausage, green onions, and green pepper in a skillet.
• Cook over medium heat until sausage is browned; drain excess fat.
• Combine flour, cornmeal, soda, salt, and red pepper.
• Combine egg and buttermilk.
• Add buttermilk mixture, sausage mixture, and cheese to flour mixture; stir just until moistened.
• Spoon into greased muffin pans, filling two-thirds full.
• Bake at 400 degrees for 28-30 minutes or until golden.
• Note: OAMC instructions--To Freeze: Freeze wrapped individually in plastic wrap, then put in ziplock.
• To Reheat: Microwave 10-20 seconds or until heated through.

Steps:

• In a skillet over medium heat, cook sausage until no longer pink; drain.
• In a bowl, combine soup, milk, sage, and sausage.
• Stir in the biscuit mix just until moistened.
• Fill greased miniature or regular muffin cups 2/3 full.
• Bake at 400 degrees for 15 to 20 minutes or until muffins test done.
• Sprinkle with shredded cheese and bake until melted if desired.

Steps:

• Preheat oven to 400 degrees.
• Brown the sausage and drain well.
• Mix in milk, soup, and sage. Stir in the Bisquick just until moistened.
• Fill greased muffin cups. Bake until golden brown, 25-30 min (depending on your oven).

Steps:

• In a small skillet, cook sausage over medium heat until no longer pink; drain. Meanwhile, in a large bowl, combine the baking mix, sage and thyme. In another bowl, combine the egg and milk; stir into dry ingredients just until moistened. Fold in the cheese and sausage. , Fill greased muffin cups two-thirds full. Bake at 375° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.

Steps:

• Preheat oven to 400°. Line 12 muffin cups with paper liners. In a skillet, cook sausage over medium heat 4-5 minutes or until no longer pink, breaking into crumbles. Remove to paper towels to drain., In a small bowl, whisk eggs, seasoned salt and pepper. Pour into same pan; cook and stir over medium heat until eggs are thickened and no liquid egg remains. Remove from heat., In a large bowl, prepare muffin mix according to package directions. Fold in sausage, scrambled eggs and 1/2 cup cheese. Fill prepared cups two-thirds full., Bake 10 minutes. Sprinkle with remaining cheese; bake 5 minutes longer or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan. Serve warm.

Steps:

• In a bowl, combine the dry ingredients. Combine egg, milk and butter stir into dry ingredients just until moistened. Fold in sausage and cheese., Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans. Serve warm. Refrigerate leftovers.

Steps:

• Preheat oven to 400 degrees.
• Brown sausage in a frying pan.
• Cut sausage into pieces.
• Mix together milk and soup.
• Add Bisquick and flour when milk and cheese are mixed well.
• Fill muffin or cupcake tins.
• Bake for 25-30 minutes for muffin tin, 20 minutes for minutes for cupcake tin.

Steps:

• Cook sausage over medium heat until no longer pink, about 5 minutes. Transfer to paper towel-lined plate to cool.
• Adjust oven rack to middle position and heat oven to 375.
• In the bowl of a food processor, add 2 C flour 2 1/2 T sugar, 2 t baking powder, 1 t baking soda, 1 t salt, 6 T cut butter, and 8 oz grated cheddar.
• Finely chop 1/2 red onion and 1/2 red bell pepper and add to mixture in the food processor bowl.
• Add cooled sausage to the mixture in the food processor and pulse until mixture resembles coarse meal. Transfer to large bowl.
• Whisk egg and buttermilk in mixing cup and stir into flour mixture until well combined.
• Grease and flour 12-cup muffin tin and spoon batter inches Bake until toothpick inserted into the center comes out clean. 20 to 25 minutes.
• Cool in tin for 5 minutes. Remove and serve.