Sausage And Cheese Fluffins Food

SAUSAGE-CHEESE MUFFINS

Steps:

• Cook sausage in a large skillet, stirring until it crumbles and is no longer pink; drain well and cool.( I like to drain it in a colander and run hot water over it to degrease it more).
• Combine sausage,baking mix,green onions and shredded cheese in a large bowl, make a well in the center of mixture.
• Stir together the soup and 3/4 cup water; add to sausage mixture, stirring just until dry ingredients are moistened.
• Spoon into lightly greased muffin pans, filling to top of cups.
• Bake at 375 degrees for 20-25 minutes or until lightly browned.

SAUSAGE AND CHEESE FLUFFINS

Steps:

• Combine 1-1/2 cups flour, undissolved yeast, sugar, salt and Italian herb seasoning in large mixer bowl. Add water and oil; beat 2 minutes on medium speed. Gradually add remaining 1-1/4 cups flour to make a stiff yet sticky dough. Stir in sausage and cheese. Cover bowl and let rest 10 minutes.
• Portion dough into 12 (2-1/2 inch) generously greased muffin cups OR 36 mini muffin cups using a scoop or two spoons (do not use paper liners). Cover and let rise 35 to 45 minutes. Dough will rise, but not double in size.
• Bake in preheated 375 degrees F oven for 20 to 25 minutes (17 to 20 minutes for minis) until well browned. Let cool on wire rack for 2 minutes. Run a knife around each roll to remove from pan. Serve warm with pizza sauce for dipping, if desired. Refrigerate any leftovers.

SAUSAGE CHEESE MUFFINS

Steps:

• Brown sausage and crumble.
• In a small bowl beat eggs. Add crumbled sausage to eggs and mix.
• Press bread slices down into greased muffin tins forming a cup. Spoon sausage/egg mixture into each bread cup. Sprinkle cheese on top.
• Bake in a 350 degree oven for 15 minutes.
• Note: Recipe may be doubled. Muffins freeze well. Thaw and microwave for a few seconds.

COUNTRY SAUSAGE AND CHEESE MUFFINS

Steps:

• Cook sausage over medium heat until no longer pink, about 5 minutes. Transfer to paper towel-lined plate to cool.
• Adjust oven rack to middle position and heat oven to 375.
• In the bowl of a food processor, add 2 C flour 2 1/2 T sugar, 2 t baking powder, 1 t baking soda, 1 t salt, 6 T cut butter, and 8 oz grated cheddar.
• Finely chop 1/2 red onion and 1/2 red bell pepper and add to mixture in the food processor bowl.
• Add cooled sausage to the mixture in the food processor and pulse until mixture resembles coarse meal. Transfer to large bowl.
• Whisk egg and buttermilk in mixing cup and stir into flour mixture until well combined.
• Grease and flour 12-cup muffin tin and spoon batter inches Bake until toothpick inserted into the center comes out clean. 20 to 25 minutes.
• Cool in tin for 5 minutes. Remove and serve.

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 2/3 full.
• Bake at 400 degrees for 15 to 20 minutes or until muffins test done.
• Sprinkle with shredded cheese and bake until melted if desired.

QUICK AND EASY SAUSAGE AND CHEESE MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Brown the sausage and drain well.
• Mix in milk, soup, and sage. Stir in the Bisquick just until moistened.
• Fill greased muffin cups. Bake until golden brown, 25-30 min (depending on your oven).

PLANET'S BEST SAUSAGE ENGLISH MUFFINS (BREAKFAST OR APPETIZER)

Steps:

• Melt butter and Old English cheese together. Mix in cayenne pepper and garlic salt. Add and mix in drained sausage. Split muffins and spread with mixture. Place in the freezer on sheet until slightly frozen. Bag and use as needed. Bake 10-15 minutes at 350.