Sausage Cheese Muffins
1 lb bulk hot pork sausage
1 can (10-3/4oz) condensed cheddar cheese soup, undiluted
1/2 cup milk
2 to 3 tsp rubbed sage
3 cups Bisquick mix
In a skillet over medium heat, cook sausage until no longer pink; drain. in a bowl, combine soup, milk, sage and sausage. Stir in Bisquick until moistened. Fill greased cup 2/3 full. Bake at 400º for 15-20 minutes.
Yield: 4 dozen mini muffins or 2 dozen regular