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 large bowl stir together the crumbled sausage, baking mix, 1 1/2 cups shredded cheese, chopped green onions and seasonings. Mix well.
In a separate medium bowl whisk together the soup and buttermilk until no lumps are visible. Add to the dry ingredients. Mix until thoroughly moistened.
Use a medium ice cream scoop to divide the muffin batter evenly among the muffin cups. Sprinkle the tops with the remaining 1/2 cup of cheese.
Bake for 22-25 minutes until lightly golden brown and a toothpick inserted into the center comes back clean.
Carefully remove from the pan to a wire rack, and serve.
Notes
Biscuit Mix - You can use a brand like Bisquick or a private label brand of biscuit baking mix that you already enjoy for these muffins.
Soup - Canned soup is an unusual addition to the batter for these sausage muffins. Thar said, it's necessary and adds an amazing flavor to the easy muffin batter. It's the secret ingredient and no one will ever guess it's in there! You can use plain cheddar cheese soup, fiesta nacho cheese soup or spicy nacho soup.
Protein - You can make these muffins using different types of sausage such as andouille sausage, turkey sausage, Italian sausage or chorizo, to change the flavor profile.
Cheese - You can use pepper jack cheese in place of the cheddar cheese for a hint of spice. Please note, should you choose to do so, you may want to omit the cayenne pepper.
Mini Muffins - You can adapt this recipe using mini muffin pans. They're a tasty option for serving as an appetizer for the holidays or weekend brunching with friends. They will bake much more quickly, so check them around 10 minutes and adjust the baking time from that point.