- 1 pound bulk hot pork sausage
- 1 (10.75 ounce) can condensed cheddar cheese soup, undiluted
- 1/2 cup milk
- 2 teaspoons rubbed sage
- 3 cups biscuit/baking 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 the biscuit mix just until moistened. Fill greased miniature or regular muffin cups two-thirds full. Bake at 400 degrees F for 15-20 minutes or until muffins test done.