Ahem. Anyway. The recipe I'm sharing today was a huge hit in our house. They're called sausage and cheese "muffins," but they're really more biscuit-like in texture. Whatever you want to call them, they are absolutely delicious. I made these for breakfast the same week I made these baked apples for dinner, so I had a half-pound of maple sausage to use. The original recipe calls for hot sausage, which I think would have been equally as good.
I topped mine with butter, and Joe topped his with butter and maple syrup. These came together very quickly and were the perfect breakfast for a cozy Sunday morning!
Sausage and Cheese Muffins
source: adapted from Allrecipes
1/2 pound bulk pork sausage (I used maple, which was yummy, but I think any kind of sausage would work)
1/2 (10.75 ounce) can condensed cheddar cheese soup, undiluted
1/4 cup milk
1 teaspoon rubbed sage
1 1/2 cups biscuit/baking mix
1. In a skillet over medium heat, cook sausage until no longer pink; drain.
2. 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 degrees for 15-20 minutes or until muffins test done.