These kicked-up Sausage Muffins are filled with plenty of cheddar cheese and tasty seasonings. They make a scrumptious savory muffin to add to your breakfast menu. They're filled with cooked sausage, seasonings and cheddar cheese that after baking, lends a beautiful golden finish. They make a delicious accompaniment to your morning cuppa joe and are guaranteed to kick start your day.
Easy Sausage Muffins Recipe
This recipe 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 a little kick to the flavor, but they're not overly spicy.
How to Make the Best Sausage Muffins Recipe
- Ingredients you'll need to make cheesy Sausage Muffins: One pound breakfast sausage, biscuit baking mix i.e. Bisquick or similar, shredded cheddar cheese, green onions, garlic powder, onion powder, cayenne, ground mustard, one can Fiesta Nacho Soup and buttermilk.
- Kitchen tools you'll need: Two standard size cupcake pans, a medium size skillet, medium bowl, hand mixer or a stand mixer, measuring cups and spoons, a cheese grater, a whisk, rubber spatula or large spoon or stirring, a medium scoop and a cooling rack.
- You can use a brand like Bisquick or a private label brand baking mix that you already enjoy for this recipe.
- Admittedly, soup is an unusual addition to the batter for these sausage muffins, however it's necessary and adds an amazing flavor to the batter. It's the secret ingredient and no one will ever guess it's in there.
- Fun ways to personalize Sausage Muffins: You can make these muffins using different types of sausage such as andouille or chorizo to change the flavor profile slightly.
- You can also use pepper jack cheese in place of the cheddar for even more kick. Please note, should you choose to do so you may want to omit the cayenne pepper.
- You can also make these in mini muffin pans and served them as appetizers and special brunches whether it's for the holidays or weekend brunching with friends. They're simply scrumptious, and so easy to prepare.
- Store baked Sausage Muffins chilled in the refrigerator in an airtight container for up to 4 days. You can also freeze these muffins for up to 2 months.
- Reheat muffins in single servings in the microwave.
More Easy Muffin and Bread Recipes to Make
Don't shy away from bread making, there are many options depending on the time you have to spare. More easy recipes you may also like to try:
- These Pull Apart Cinnamon Sugar Bread Sticks have a cream cheese frosting for dipping.
- Italian Herb Beer Bread doesn't require any yeast or rising time.
- These Kickin' Crab Corn Muffins are a fabulous side dish for a cup of soup or chowder.
- Bundt Pan Bacon Egg and Cheese Brunch Bread is an edible centerpiece.
- These Broccoli Cheddar Corn Muffins will have the kids eating their veggies and loving it!
- Cinnamon Roll French Bread is toasted in the oven then sliced for serving.
- These bakery style Banana Chocolate Chip Muffins are a delight with a cup of coffee or tea.
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Helpful Kitchen Items:
Original recipe credit: Southern Living: Adapted from a 2006 Southern Living recipe.
Sausage Muffins (with Cheddar Cheese)
- 1 lb mild or spicy breakfast sausage
- 3 cups biscuit baking mix i.e. Bisquick
- 2 cup shredded sharp cheddar cheese divided
- 3 green onions finely chopped
- ½ teaspoon garlic powder
- ½ teaspoon dry mustard
- ¼ teaspoon onion powder
- ⅛ teaspoon cayenne [optional]
- 1 10 ¾ oz can fiesta nacho cheese soup
- ¾ cup buttermilk
- Preheat the oven to 375°F. Spray 14 regular sized muffin cups with cooking spray.
- In a skillet on the stove top brown the sausage over medium-high heat for 8-10 minutes or until no pink remains. Drain any excess fat from the pan.
- Meanwhile, in a medium mixing bowl, mix together the crumbled sausage, baking mix, 1 ½ cups shredded cheese, chopped green onions and seasonings. Mix well.
- In a separate bowl, whisk together the soup and buttermilk until no lumps are visible. Add to the dry ingredients. Mix until thoroughly moistened.
- Divide the mixture evenly among the muffin cups and sprinkle the remaining ½ cup of cheese cheese on top.
- Bake for 22-25 minutes until lightly golden. Serve immediately.
What soul could I use instead as I can not get that flavour soup here?
Can you get plain Cheddar Cheese Soup? That could work, it would change the flavor but still delicious.