I don’t know why, when or where eggs became a breakfast staple.
Everything we make for breakfast centers around eggs. If I’m making bacon and Hashbrowns, we HAVE to have eggs with it.
I’ve been rethinking breakfasts with eggs ever since my friend told me his son was allergic and they can’t have them in their home. At first, I thought it was insane—no eggs??? For breakfast???
Then I realized a LOT of households are like that. Egg allergies are no joke. And there are people who just plum don’t like eggs.
This recipe is perfect for people who don’t want eggs in their savory breakfast. There’s plenty of sweet breakfasts out there that lack eggs, but the savory ones are few and far between.
This recipe just uses Bisquick, sausage, and cheese, plus a secret ingredient: cheddar cheese soup!
The muffins turn out moist and quite tasty. It’s definitely an egg-less breakfast worth trying.
Enjoy!
Extra Cheesy Sausage Muffins
Cheesy, moist sausage muffins perfect for breakfast.
Ingredients
Directions
- Combne sausage, Bisquick and shredded cheese in a large bowl. Stir until well combined.
- Make a well in the center of the sausage mixture. Add soup and water, stirring to combine together first before mixing with other ingredients. Stir together well.
- Grease a 12-cup muffin tin. Pour sausage mixture into muffin cups, filling to the top.
- Bake at 375 degrees for 20-25 minutes or until lightly golden brown.
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