Sausage And Cheese Fluffins Recipes

SAUSAGE CHEESE MUFFINS

Sausage Cheese Muffins image

These small savory muffins are fun to serve as appetizers or at brunch. With just five ingredients, the tasty bites are easy to whip up to take to a party, the office or a friend. -Willa Paget, Nashville, Tennessee

Provided by Taste of Home

Categories Breakfast Brunch

Time 40m

Yield 4 dozen mini muffins or 2 dozen regular muffins.

Number Of Ingredients 5

Ingredients

1 pound bulk spicy pork sausage
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
1/2 cup whole milk
2 to 3 teaspoons rubbed sage
3 cups biscuit/baking mix

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 two-thirds full. Bake at 400° for 15-20 minutes or until muffins test done.

Nutrition Facts : Calories 112 calories, Fat 7g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 366mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.

FRENCH TOAST SAUSAGE FLUFFINS

French Toast Sausage Fluffins image

All the great flavors of French toast in a fun to eat no-knead fluffin!

Provided by ARGO®, KARO® and FLEISCHMANN'S®

Categories Trusted Brands: Recipes and Tips ARGO®, KARO®, FLEISCHMANN'S®

Yield 12

Number Of Ingredients 13

Ingredients

1 (9.6 ounce) box pre-cooked maple flavored pork sausage links
2 ¾ cups all-purpose flour*
1 (.25 ounce) envelope Fleischmann's® RapidRise Yeast
2 tablespoons sugar
1 teaspoon salt
1 cup very warm milk (120 to 130 degrees F)
1 tablespoon Mazola® Corn Oil
1 egg
1 teaspoon Spice Islands® Pure Vanilla Extract
2 tablespoons sugar
½ teaspoon Spice Islands® Ground Saigon Cinnamon
2 tablespoons butter OR margarine, melted
Pancake syrup

Steps:

Reheat sausage according to package directions (this will remove any excess moisture). Cool on paper towels for 5 minutes; pat dry. Slice into very thin slices and set aside.
Combine 1-1/2 cups flour, undissolved yeast, sugar and salt in large mixer bowl. Add milk, oil, egg and vanilla; beat 2 minutes on medium speed. Gradually add remaining 1-1/4 cups flour to make a stiff yet sticky dough. Stir in sausage. Cover bowl and let rest 10 minutes.
Portion dough into 12 (2-1/2 inch) generously greased 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. Combine sugar and cinnamon for topping in a small bowl; set aside.
Bake in preheated 375 degrees F oven for 20 to 25 minutes until well browned. Let cool on wire rack for 2 minutes. Brush with butter and sprinkle with cinnamon sugar mixture. Run a knife around each roll to remove from pan. Serve warm with pancake syrup, if desired. Refrigerate any leftovers.

Nutrition Facts : Calories 257.2 calories, Carbohydrate 28.1 g, Cholesterol 36.3 mg, Fat 12.9 g, Fiber 0.8 g, Protein 7.5 g, SaturatedFat 4.8 g, Sodium 438.9 mg, Sugar 6.1 g