Ingredients:

  • 1 lb (454g) Ground Breakfast Sausage (Mild or Hot)
  • 8 oz (227g) Cream Cheese, softened
  • 1 (10 oz / 283g) can Rotel Diced Tomatoes & Green Chilies, undrained
  • 2 cups (200g) Sharp Cheddar Cheese, shredded
  • 2 cups (240g) Bisquick Mix (or other baking mix)
  • 1 tsp Garlic Powder
  • ½ cup (50g) Shredded Cheese (for rolling, such as Parmesan or Monterey Jack) - Optional
  • 2 Green Onions, chopped - Optional
  • Hot Sauce (to taste) - Optional
  • Black Pepper (to taste) - Optional

Instructions:

  1. Brown the breakfast sausage in a skillet over medium heat. Drain off most of the grease, leaving a tablespoon or two for flavor and moisture. Let cool slightly.
  2. In a large mixing bowl, combine the softened cream cheese, cooked sausage, undrained Rotel tomatoes, shredded cheddar cheese, garlic powder, black pepper, and hot sauce (if using).
  3. Gradually add the Bisquick mix (or your chosen baking mix) to the bowl, mixing until the ingredients are well combined and the mixture holds together.
  4. Roll the mixture into walnut-sized balls (approx. 1 inch in diameter).
  5. If desired, roll the sausage balls in the extra shredded cheese.
  6. Place the sausage balls on a parchment-lined baking sheet and bake at 375°F (190°C) for 15-18 minutes, or until golden brown and cooked through.
  7. Let the sausage balls cool for a few minutes on the baking sheet before serving warm. Garnish with chopped green onions, if desired.