Ingredients
1 pound bulk pork sausage1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted1 cup shredded cheddar cheese2/3 cup water3 cups biscuit/baking mix
Preparation
In a large skillet over medium heat, cook sausage until no longer pink; drain. In a large bowl, combine the soup, cheese and water. Stir in biscuit mix until blended. Add sausage. Fill greased muffin cups three-fourths full.
Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
