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.
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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