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“I got this recipe from a friend at work and tweaked it a little. It has become a favorite breakfast and snack for my family. It also reheats easily so you can have a quick breakfast on the way out the door in the morning. I use the mixer to make but I'm sure you could just as easily mix it by hand. I have also cooked the sausage when I bought it and froze it until I needed it, this cuts the preparation time. You can also use either hot, mild or sage sausage (hot will make a more spicy muffin). Muffins also freeze well so you can pull out and warm when you need them.”
READY IN:
50mins
SERVES:
24
YIELD:
24 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375*.
  2. Place biscuit mix and flour in mixing bowl, turn on low speed, add shredded cheese and sausage, continue to mix.
  3. Add soup and slowly add water til you have muffin consistency (you may need a little more or less water).
  4. After mixing thoroughly, if you want to add cooked scrambled eggs, do so now, drop by spoonfuls into greased or spayed muffin tins, filling 2/3 full.
  5. Bake 20-30 minutes, until lightly brown.
  6. Enjoy.

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