YUM. These muffins are amazing! Biz and I were lucky enough to be invited to the LSU/Auburn game two weeks ago at Auburn, and we brough these to contribute to the awesome tailgate where we were. (Of course, LSU was unlucky enough to lose, but that's a different story.) This recipe is from my sister, who has perfected it, and now we're all lucky enough to learn from her. I promise--you want these for your next breakfast, brunch, tailgate, or whenever. You'll love them!
Sausage and Cheese Muffins
1 lb. hot ground pork sausage
1/2 - 1 small onion, chopped
3 cups all-purpose baking mix
1 (10.75 oz) can condensed fiesta nacho cheese soup
1 1/2 cups (6 oz) shredded Cheddar cheese
3/4 cup water
Cook sausage and onion in a large skillet over medium to med-high heat, stirring until it crumbles and no longer pink. Drain and cool.
Preheat oven to 375. Combine sausage, baking mix, and shredded cheese in a large bowl. Make a well in the center of the mixture. Stir together the soup and water; add to sausage mixture, stirring just until dry ingredients are moistened. Spoon until lightly greased muffin tins, filling to tops of cups. Bake for 20-25 minutes or until lightly browned.
My mouth is so watering, I KNOW these taste great.
ReplyDeleteThese look good. I am intrigued with the cheese soup. I'm going to give them a try.
ReplyDeleteI wish I would have known you were coming to the Auburn/LSU game. We tailgate right by the stadium! I would have loved to meet you! Next time!