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Sausage and Cheddar Muffins
Perfectly sized for growing boys, these sausage and cheddar muffins came out of the oven just in time for second breakfast or maybe Elevenses.
They are Grandma’s version of Betty Crocker’s Impossible® breakfast muffins using Bisquick®. What would any of us do without a box of Bisquick© on the pantry shelf??
- 1 lb Bob Evans® “Savory Sage” bulk sausage
- 1/2 a large onion, finely chopped
- No mushrooms (makes the batter too soggy and you can’t really “dry” canned mushrooms well enough to avoid this)
- 1/2 tsp salt (after tasting the sausage, I did not add any)
- 3 tablespoons fresh sage – how many of us have fresh sage available at all times?
This is not the type of recipe where I would spend the money on fresh herbs – unless of course I had an herb garden. That’s why I used the seasoned sausage.
You can even add some poultry seasoning if you must but the sausage is best left alone. By the way, I think it is already salty enough so go easy on the added salt.
- 1 cup shredded cheddar. I did not add it to the pork mixture. It would melt!
I happened to have fine shred but I am positive regular shred would melt as well. So I added the shredded cheese to the baking mixture ingredients. The boys enjoyed biting into the muffing to find little pockets of cheese.
- 1 cup milk
- 1 1/3 cup Bisquick
- 4 eggs
- 1 1/2 shredded cheese
Taking a giant bite out of a sausage and cheddar breakfast muffin.
Prepare the batter in a large (8 cups) Pyrex measuring cup. I used the square muffin pan, because the ingredients for the batter were “doubled”.
Using 1/2 cup of Bisquick and 1/2 cup of milk it is impossible to fill these larger square muffin cups as directed in the original recipe.
In any case, I used a whole pound of bulk sausage rather than the 3/4 lb originally called for.
I’m sure the round muffin pans make dainty little bites but the square muffins can easily pass as a portable breakfast.
Munchkin verdict: more cheese (I should have guessed that one!)
Grandpa’s verdict: more sausage and cheese (could have guessed that one too)
Grandma’s verdict? The cheddar cheese definitely needs to be large shred or, better yet, KRAFT Crumbles Natural Sharp Cheddar© and a wee bit of salt.
Instead of adding the cheese to the batter, just layer the muffin as follows:
- Batter
- Sausage crumbles
- Cheese crumbles
- Batter.
The recipe calls for 30 minutes in a 375 degree oven but check them before the half hour is up.
Mine were ready before the timer rang.
It goes without saying that the entire pan of sausage and cheddar muffins did not last long – just long enough to cool off.
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About the Author
1 Cook, 2 Countries & A Taste For World Cuisines: Cooking A La Mode De Chez Nous - Cuisine d'Hier Et d'Aujourd'hui! For the love of home style cooking and great food. Memories are made of this!