Ingredients Jump to Instructions ↓

  1. 1 pound bulk pork sausage

  2. 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted

  3. 1 cup (4 ounces) shredded cheddar cheese

  4. 2/3 cup water

  5. 3 cups biscuit/baking mix

Instructions Jump to Ingredients ↑

  1. In a skillet over medium heat, cook sausage until no longer pink; drain. In a bowl, combine 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 comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: about 1-1/2 dozen.


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