Kickin’ Sausage And Cheddar Cheese Muffins

Kickin’ Sausage And Cheddar Cheese Muffins – The recipe for these kickin sausage cheese muffins is one that has evolved in my kitchen after I first saw it in Southern Living several years ago.  The first  time I made these savory muffins, I followed the instructions as described and I thought that they were quite simple to make and tasty.  However, I’ve tweaked the original recipe and added a few extra ingredients just to personalize it and make it to my family’s taste.  By using the fiesta nacho cheese soup in place of plain cheddar cheese soup,  it kicked up the flavors and added an edge, but, they’re not overly spicy.

Another way I’ve made these is to use different types of sausage such as andouille or chorizo or pepper jack cheese in place of the cheddar for a real kick!  I wanted to share them with you,  because they’re an interesting way to change up the breakfast menu a little, and I know what a challenge that can be at times!   I’ve also made these in mini muffin tins and served them as appetizers, and for Holiday brunches and tea parties, too.  They are simply scrumptious, and so easy to prepare.
Ingredients you’ll need:
1 lb mild or spicy breakfast sausage
3 cup buttermilk baking mix [like Bisquick]
2 cup shredded sharp cheddar cheese, divided
3 green onions, finely chopped
1/2 tsp garlic powder
1/2 tsp dry mustard
1/4 tsp onion powder
1/8 tsp cayenne [optional]
1 [10 3/4 oz] can fiesta nacho cheese soup
3/4 cup buttermilk

Directions:
Preheat the oven to 375°F and spray 14 regular sized muffin cups with cooking spray.  In a stove top skillet, brown the sausage until no pink remains, then drain any excess fat from the pan.  Set aside to cool for a few minutes.  In a medium mixing bowl, mix together the crumbled sausage, baking mix, 1 1/2 cups shredded cheese, chopped green onions and seasonings.  Mix well.

Whisk together the soup and buttermilk until no lumps are visible.  Add to the dry ingredients.  Mix until thoroughly moistened.  This is quite easy to do by hand.  Divide the mixture evenly among the muffin cups and sprinkle the remaining 1/2 cup of cheese cheese on top. Using a 4 ounce ice cream scoop, I was able to yield 14 muffins.

Bake for 22-25 minutes until lightly golden.  Serve hot.  Yield: 14  muffins

Original recipe credit: Southern Living  This recipe is adapted from a 2006 Southern Living recipe.

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Kickin' Sausage And Cheddar Cheese Muffins

Servings 14

Author Melissa Sperka

Ingredients

• 1 lb mild or spicy breakfast sausage
• 3 cup buttermilk baking mix [like Bisquick]
• 2 cup shredded sharp cheddar cheese divided
• 3 green onions finely chopped
• 1/2 tsp garlic powder
• 1/2 tsp dry mustard
• 1/4 tsp onion powder
• 1/8 tsp cayenne [optional]
• 1 [10 3/4 oz] can fiesta nacho cheese soup
• 3/4 cup buttermilk

Instructions

1. Preheat the oven to 375°F and spray 14 regular sized muffin cups with cooking spray.
2. In a stove top skillet, brown the sausage until no pink remains, then drain any excess fat from the pan. Set aside to cool for a few minutes.
3. In a medium mixing bowl, mix together the crumbled sausage, baking mix, 1 1/2 cups shredded cheese, chopped green onions and seasonings. Mix well.
4. Whisk together the soup and buttermilk until no lumps are visible. Add to the dry ingredients.
5. Mix until thoroughly moistened.
6. Divide the mixture evenly among the muffin cups and sprinkle the remaining 1/2 cup of cheese cheese on top.
7. Bake for 22-25 minutes until lightly golden.
8. Serve hot.