Sausage & Cheese Muffins – perfect tailgating food – They were a hit at the tailgate. I took the whole batch and only had a few left over; and they reheated well for breakfast the next morning.


1 lb hot ground pork sausage
1 tsp onion powder
3 cups Bisquick
1 (10.75-oz) can condensed fiesta nacho cheese soup
2 cups shredded Cheddar cheese
¾ cup buttermilk


Step 1
Cook sausage and onion in a large skillet over medium to med-high heat, stirring until it crumbles and no longer pink. Drain and cool.

Step 2
Preheat oven to 375ºF. Lightly spray a mini muffin pan with cooking spray. Set aside.

Step 3
Combine sausage, baking mix, and shredded cheese in a large bowl. Make a well in the center of the mixture. Stir together the soup and buttermilk; add to sausage mixture, stirring just until dry ingredients are moistened.

Step 4
Spoon until lightly greased mini muffin tins, filling to tops of cups.

Step 5
Bake for 15-18 minutes or until lightly browned.