Mini Sausage Muffins


  • 1 pound of Hot ground pork sausage
  • 1 teaspoon of onion powder
  • 3 cups of Bisquick
  • 1 (10.75oz) can of condensed fiesta nacho cheese soup
  • 2 cups of shredded Cheddar cheese
  • 3/4 cup of buttermilk or milk


  1. Cook sausage and onion in a large skillet over medium to medium-high heat, stirring until it crumbles and no longer pink.  Drain and cool.
  2. Preheat oven to 375 degrees.  Lightly spray a mini muffin pan with cooking spray.  Set aside.
  3. Combine sausage, baking mix and shredded Cheddar cheese in a large bowl.  Make a well in the center of the mixture.  Stir together the soup and buttermilk and poor into well;  stirring just until dry ingredients are moistened.
  4. Spoon into lightl greased mini muffin tins, filling to tops of cups.
  5. Bake for 15-18 minutes or until lightly browned.



  • Can be made a day before and reheat
  • Makes about 50 mini muffins


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© John Hatcher