I made these first thing Saturday morning to share with my teachers who would be attending my computer workshop all day. They are easy, quick, hearty, and very tasty. I use turkey sausage, skim milk and reduced fat Bisquick to keep the fat down.
Ingredients
1 pound Honeysuckle White Turkey Breakfast Sausage
1 (10.75 ounce) can condensed cheddar cheese soup, undiluted
1/2 cup skim milk
1/2 teaspoon rubbed sage
3 cups Bisquick Heart Smart baking mix
Directions
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 muffin cups two-thirds full.
Bake at 400 degrees F for 15-20 minutes or until muffins test done.
Makes about 18 muffins.
Ingredients
1 pound Honeysuckle White Turkey Breakfast Sausage
1 (10.75 ounce) can condensed cheddar cheese soup, undiluted
1/2 cup skim milk
1/2 teaspoon rubbed sage
3 cups Bisquick Heart Smart baking mix
Directions
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 muffin cups two-thirds full.
Bake at 400 degrees F for 15-20 minutes or until muffins test done.
Makes about 18 muffins.
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1 comments:
Just made for Victor to have in the mornings for breakfast.....yum! They are delicious and Emma loves them too of course I called them "Sausage Cupcakes" to her. She loves sausage. Great recipe!
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