Sausage Cheese Muffins
- 1 lb. bulk hot pork sausage
- 1 can condensed cheddar cheese soup, undiluted
- 1/2 cup milk
- 2-3 tsp. rubbed sage
- 3 cups biscuit/baking mix (like Bisquick)
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 degrees F for 15-20 minutes or until muffins test done.
By Robin from Washington, IA
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