>Michelle who blogs at Losing Michelle sent me this wonderful recipe for breakfast muffins to share with you; and as soon as I received it, I looked for the first opportunity to bake them for my family. The result: Big smiles and crumbs all over the table.

BREAKFAST MUFFINS
By Michelle Sneed

1 pound of sausage
1 1/2 cup of shredded cheddar cheese
1 can of cheddar cheese soup
3 cups of Biscuick
2 tbs of butter/margarine
3/4 cup of milk

Brown your sausage and drain.
Mix with shredded cheese and Bisquick.
Add butter, milk, and soup and stir.

Spoon into a greased muffin tin and bake approx. 20 minutes. Makes 24!

I usually bag up 12 for the week and throw twelve in the freezer to pull out on Sunday for church! Makes preparing for worship much easier!

NOTE:
In my country we can’t find Bisquick, so I found this way to substitute it:

Biscuit Mix Substitute
For each 1 cup biscuit mix (like Bisquick) called for in a recipe, use 1 cup all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt and 1 tablespoon vegetable shortening.

Happy baking!

Becky

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