Ingredients:
1 lb. breakfast sausage (cooked and crumbled)
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 cups shredded cheddar cheese
1 can (10 3/4 oz.) condensed cheddar cheese soup
3/4 cup water
Directions:
Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line with paper muffin liners.
In a large skillet, cook the breakfast sausage over medium heat until browned and fully cooked. Crumble the sausage as it cooks. Drain off any excess fat.
In a large bowl, combine the all-purpose flour, baking powder, and salt. Stir well to mix the dry ingredients evenly.
Add the cooked and crumbled sausage, shredded cheddar cheese, condensed cheddar cheese soup, and water to the flour mixture. Stir everything together until well combined. The batter will be thick.
Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center comes out clean.
Remove from the oven and let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Prep Time: 10 mins | Cooking Time: 25 mins | Total Time: 35 mins
Servings: 12 muffins
