If you are anything like me, I am still trying to recover from the holiday season, which was seven weeks ago! I have completely exhausted my freezer stash and currently operating in the “peanut butter and jelly sandwich” survival mode! To lessen the I just fed my children cereal for breakfast three days in a row guilt I turn to these babies. These stud muffins are only composed of three ingredients and freeze beautifully. I usually triple the recipe in an attempt to stock my freezer. All it takes is a quick 30 second reheat in the microwave and my family as a more sustainable morning meal. I am ready to tackle any day after this powerhouse breakfast!
Cheddar Sausage Muffins
Ingredients
- 1 pound sausage cooked
- 10.5 oz can cheddar cheese condensed soup
- 2 cups Baking Mix
Instructions
- Mix all the ingredients together and place in muffin tins lined with cupcake liners.
- Bake at 350 degrees for 30 minutes.
Notes
It does not get any easier than this! I smile every time I start my day with these muffins. They bring back fond memories as I was first introduced to them on our family summer vacations by my sister-in-law. Since then I usually have a gallon zip lock bag in the freezer available for those rushed mornings.
Fun Nursing Fact: Although these muffins might fall in the quick category don’t count on that for any Emergency Room visit. No phone app or call ahead can predict the unstable trauma patient that was just brought in through the ambulance bay, as you are also signing in, requiring all available personnel. But hey, if you have a bag of cheddar sausage muffins in the freezer you can have a meal ready whenever you are discharged!