Sausagecheesebiscuitsmuffins Recipes

SAUSAGE CHEESE BISCUITS

Steps:

• Preheat oven to 400°. Roll out each biscuit into a 5-in. circle; place each in an ungreased muffin cup. Cut sausages into fourths; brown in a skillet. Drain. Divide sausages among cups., In a small bowl, combine eggs, cheese and onions; spoon into cups. Bake until browned, 13-15 minutes.

SAUSAGE CHEESE BISCUITS (MUFFINS)

Steps:

• Preheat oven to 325 degrees.
• Spray Pam in muffin tins, or lightly grease.
• Divide each biscuit, BY LAYERS, into three parts. Place each third into a muffin cup.
• Combine remaining ingredients.
• Place one tablespoon of mixture into each biscuit lined muffin tin.
• Bake for 25 minutes.
• Freezes well. After freezing, thaw, cover with aluminum foil and warm in a slow oven.

EASY SAUSAGE MUFFINS

Steps:

• Preheat the oven to 350 degrees. Grease a 12-cup muffin pan and set aside.
• Cook the sausage in a skillet over medium-high heat until no pink color remains. As the sausage cooks, break it up using a potato masher or large fork so that it is crumbly and loose. Drain as much fat as possible from the cooked sausage.
• In a large mixing bowl, combine the eggs, shredded cheese, cooked drained sausage and baking mix. Stir until thoroughly combined.
• Fill muffin cups about 3/4 full. Bake for approximately 20 minutes or until golden brown on top.

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).

SAUSAGE CHEESE BISCUITS

Steps:

• Preheat the oven to 425°F.
• In a medium-sized mixing bowl, combine the flour, baking powder, baking soda, salt, and.
• Add the butter and work into flour until the mixture is crumbly.
• Add the sausage and cheese, and mix to distribute.
• Stir in the yogurt, buttermilk, or sour cream.
• Mix just till everything is evenly moistened.
• Transfer the dough to a piece of parchment or a lightly floured work surface.
• Pat or roll it into an 8" x 10" rectangle about 3/4" thick.
• Cut the dough into twenty 2" squares.
• If you've been working on parchment, simply lift the parchment onto a baking sheet. Separate the biscuits so there's about 1" between them.
• If the biscuits aren't on parchment, space them on a lightly greased baking sheet, leaving about 1" between them.
• Bake the biscuits for 20 to 25 minutes, or until they're a medium- to deep-golden brown.
• Remove from the oven, and cool on a rack briefly. Serve warm.
• Note: Great candidate for freezing. Make biscuits, shape, and place on a pan. Freeze, then transfer to a plastic ziplock bag to store. When you're ready to bake, remove them from the freezer, thaw and bake as directed above.