Hamburger Muffins

This is a recipe that I made last Friday. I have just been too busy to share it before today!  Although it is a bit messy, it is well worth it and even kid friendly (or so I hear).  Here is what you will need...

1-1/2 pound ground beef
1 chopped onion
1 can cream of mushroom soup
1 egg
12 slices of bread (if  not more)
spreadable butter
shredded cheddar cheese


Start by preheating oven to 350 F.  Butter one side of each piece of bread and put bread butter-face-down in muffin tins.  Press bread down in muffin cups (we learned that from experience). Mix ground beef, cream of mushroom soup, onion and egg together (I mixed with my hands, it is messy but it is the best way I found to do it). Season with salt and pepper as desired. You can also season with other spices if you like to experiment.  After mixed thoroughly, spoon mixture into cups (I used the same scoop that I use for cookie dough and it worked great). Sprinkle cheese on top and they should look like this...

Cooking Tip

When we made them, we found out that it works out if you have 2 people cooking at once. This way, one person can butter the bread and stuff it into the cups, and the other can scoop the mixture and do the cheese. My husband and I often do "team cooking" together and so we had our own assembly line going!  If you do not press the bread down all the way, the recipe will make 24 muffins instead of 12 (we found that out the hard way).

Bake for 30 minutes, and they come out looking like this...

It took about 2 to 3 muffins to make a meal for each of us. Also, they made excellent leftovers.  Just put them in the microwave for 45 seconds and they heat right back up and taste just as awesome.

Serving Tips

These muffins go well with hot sauce, ketchup, mustard or by themselves!  Experiment by adding sausage instead of beef, or vegetables like sliced pepper or tomatoes. See original recipe below.

Hamburger Muffins Original Recipe