Sausage-Cheese Muffins

These are a great two-bite size. Would work well for a brunch, or just freeze a batch and reheat as needed for breakfast.

1 (1-lb) package ground pork sausage
3 cups Bisquick
1 1/2 cups shredded Cheddar cheese
1 (10 3/4-oz) can condensed cheese soup
1/2 cup water

1. Preheat oven to 375'F. Cook sausage in a large skillet, stirring until it crumbles and is no longer pink. Drain and cool.
2. Combine sausage, Bisquick, and shredded cheese in a large bowl; make a well in center of mixture.
3. Stir together soup and 1/2 cup water; add to sausage mixture, stirring just until dry ingredients are moistened. Spoon into lightly greased mini muffin pans, filling to top of cups.
4. Bake at 375'F for 16 minutes or until golden.
Yield: 4 dozen