This recipe was inspired by a recipe I have for a large cheeseburger impossible pie. I also make a similar recipe for cheeseburger rolls but sometimes I just don’t have the time to make the yeast dough for that recipe.
So this recipe, while my family prefers the cheeseburger rolls when I have time, is a good quick substitute for the days when I am running behind getting lunch ready.
I have tried freezing these and it works out great. So you can make a double or triple batch and stick some in the freezer for those busy days.
I worked out the cost of this recipe using ground beef at $2.50/lb and cheese at $2.50/lb too. For the full recipe, the cost is $2.55 for 12 Cheeseburger Muffins. Making each of the muffins cost about $.21 each.
- ½ pound ground beef
- 1 onion finely chopped
- 1 T Worcestershire Sauce
- 1 t Garlic Salt
- 1 cup grated Cheese
- Muffin Mixture
- 1 cup Bisquick or Baking Mix
- 1 cups Milk or Soy Milk
- 2 Eggs
- Brown the Hamburger with the onions until no longer pink.
- Remove from heat and add in cheese, garlic salt, and Worcestershire sauce. Set aside.
- In a bowl mix up the baking mix, milk, and eggs.
- Spray a muffin tin with non-stick spray or grease with oil.
- Add about 1 tablespoon of muffin mixture to each muffin tin.
- Distribute evenly the meat mixture into each of the muffin tins on top of the muffin mix.
- Evenly distribute the rest of the muffin mixture on top of the hamburger filling.
- The muffin tins should be about ⅔ to ¾ full.
- Bake at 375 degrees for about 30 minutes or until set in the middle and golden brown.
- Let sit in the muffin tin about 5 minutes then remove to serve.
- We serve ours with ketchup and mustard on top.
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