Ingredients
1 pound bulk spicy pork sausage1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted1/2 cup whole milk2 to 3 teaspoons rubbed sage3 cups biscuit/baking mix
Preparation
In a skillet over medium heat, cook sausage until no longer pink; drain. In a bowl, combine soup, milk, sage and sausage. Stir in the biscuit mix just until moistened. Fill greased miniature or regular muffin cups two-thirds full. Bake at 400° for 15-20 minutes or until muffins test done.
