Sausage-Cheese Muffins

Make these the night before and reheat in the toaster oven.


1 lb. ground pork sausage
3 cups Bisquick
1 1/2 cups cheddar cheese
1-10 oz. can condensed cheese soup
3/4 cup water

Cook sausage in a skillet, breaking it up until it is no longer pink.
Combine sausage, Bisquick, and shredded cheese in a large bowl. Add soup and water, stirring just until moistened.  Spoon into lightly greased muffin pans, filling to the top.  Bake at 375 degrees for 20 minutes or until golden brown.
Let cool on counter overnight.

Yield: 15 muffins