I don't always hand over cooking duties to my daughter. I actually do cook. It's my one domestic talent. Okay, ability. I not sure how I learned to cook. I didn't cook growing up. Except once, as a latch-key kid, I was asked to put a ham in the oven. No one mentioned that I had to take the plastic off of it. An illustrious beginning. My father was the cook in the family. My mom didn't go into the kitchen. She still does not. When we went on our cruise, the girls were worried about what she would eat without us to cook for her.
My cooking style is quite basic. I like easy. Simple. Quick. And delicious. Yummy is a requirement. I have already shared my family's favorite - grits casserole. And on those same lines, breakfast for dinner is usually on the menu each week. Because it's easy. Simple. Quick. And yummy. One of our breakfast dinners is: scrambled eggs, fruit salad, and sausage muffins.
Here is what you need (well...you really don't need the Coke Zero):
Brown the sausage:
Measure the bisquick (see...simple, quick, easy):
Add cheese soup (taking pictures while pouring and using a scraper is next to impossible. Do I need to invest in a tripod...and a remote timer?):
Add the rest of the ingredients:
Yum! It makes a lot. It's a great item to take to a brunch. Or have your husband make them for you for breakfast tomorrow. Heck, have your kids make 'em. Delish!
Here 's our simple recipe:
1 pound pork sausage
1 can condensed cheddar cheese soup, undiluted
1 cup shredded cheese
2/3 cup water
3 cups bisquick
Brown the sausage and drain.
Combine soup, cheese and water.
Stir in bisquick.
Fill greased muffin cups.
Bake at 350 degrees for 20-25 minutes. Makes 2 dozen. Serve warm.