Best Sausage Cheese Biscuits Muffins Recipes

CHEDDAR SAUSAGE MUFFINS

Steps:

• In a large skillet over medium heat, cook sausage until no longer pink; drain. In a large bowl, combine the soup, cheese and water. Stir in biscuit mix until blended. Add sausage. Fill greased muffin cups three-fourths full. , Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

SAUSAGE CHEESE BISCUITS

Steps:

• Preheat oven to 400°. Roll out each biscuit into a 5-in. circle; place each in an ungreased muffin cup. Cut sausages into fourths; brown in a skillet. Drain. Divide sausages among cups., In a small bowl, combine eggs, cheese and onions; spoon into cups. Bake until browned, 13-15 minutes.

SAUSAGE CHEESE MUFFINS

Steps:

• 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° for 15-20 minutes or until muffins test done.

SAUSAGE BREAKFAST MUFFINS (4-INGREDIENTS)

Steps:

• Preheat the oven to 350F degrees. Grease a 12-cup muffin pan with non-stick cooking spray; set aside.
• Crumble the sausage into a skillet over medium-high heat and cook until no longer pink. Drain off the fat and set the sausage aside to cool slightly.
• In a large mixing bowl, lightly beat the eggs. Add the shredded cheese, Bisquick, and the fully cooked sausage; mix well.
• Fill the prepared muffin cups about ¾ full with the mixture. Bake for 18-20 minutes, or until golden brown on top.

SAUSAGE CHEESE BISCUITS (MUFFINS)

Steps:

• Preheat oven to 325 degrees.
• Spray Pam in muffin tins, or lightly grease.
• Divide each biscuit, BY LAYERS, into three parts. Place each third into a muffin cup.
• Combine remaining ingredients.
• Place one tablespoon of mixture into each biscuit lined muffin tin.
• Bake for 25 minutes.
• Freezes well. After freezing, thaw, cover with aluminum foil and warm in a slow oven.

BREAKFAST BISCUIT CUPS

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in the flour, salt and 1/4 teaspoon pepper until blended; gradually add 3/4 cup milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat and set aside., In another large skillet over medium heat, cook potatoes in butter until tender. Whisk the eggs, garlic salt and remaining milk and pepper; add to skillet. Cook and stir until almost set., Press each biscuit onto the bottom and up the sides of 8 ungreased muffin cups. Spoon the egg mixture, half the cheese, and sausage into cups; sprinkle with remaining cheese., Bake at 375° for 18-22 minutes or until golden brown. Cool 5 minutes before removing from pan. Freeze option: Freeze cooled biscuit cups in a freezer container, separating layers with waxed paper. To use, microwave 1 frozen biscuit cup on high for 50-60 seconds or until heated through.

SAUSAGE AND CREAM CHEESE BISCUIT BITES

Steps:

• Preheat oven to 375ºF. Lightly spray mini muffin pans with cooking spray, set aside.
• Cook sausage in a large skillet over medium-high heat until no longer pink. Drain fat.
• Stir together cooked sausage, cream cheese, Worcestershire sauce and shredded cheddar cheese.
• Remove biscuits from cans and split each biscuit into two. Place each biscuit round into muffin tin. Scoop sausage mixture into biscuit cups.
• Bake for 12 to 15 minutes, until biscuits are golden brown.