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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Sausage and cheese muffins kept moist with condensed Cheese Soup as an ingredient. Great appetizer to take to a party. They can be made ahead, frozen, then thawed and reheated. Ingredients:
1 pound sausage meat (hot spice) |
3 cups bisquick® baking mix |
1 1/2 cups cheddar cheese, shredded (about 6 oz) |
1 can condensed cheese soup, 10.75 oz can |
3/4 cup water |
Directions:
1. Cook sausage in a large skillet, stirring until it crumbles and is no longer pink. Break into small pieces in the skillet with a spatula.
2. Drain and cool. Spoon into a strainer over a grease receptacle. Cover a cookie sheet with a layer of paper towel. Spread the sausage onto the cookie sheet. Cover with another layer of paper towels and press to soak up as much grease as possible. You want the sausage to be as dry and crumbly as possible.
3. Combine sausage, baking mix and shredded cheese in a large bowl. Make a well in the center of the mixture.
4. Stir together soup and water. Pour into sausage mixture, stirring just until dry ingredients are moistened. Spoon into lightly greased mini muffin pans, filling below the top of the cups.
5. Bake at 375 degrees for 20-25 minutes or until lightly browned.
6. Keep warm in oven or warming drawer until time to serve. If they cool off then pop them back in the oven at 350 for about 10 minutes.
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