1 lb. bulk pork sausage
1 can condensed cheddar cheese soup, undiluted
1/2 c. milk
2-3 tsp. rubbed sage
3 c. biscuit mix

Cook sausage and drain. In bowl, combine soup, milk, sage, and sausage. Stir in biscuit mix just until moistened. Fill greased muffin cups 2/3 full.

Bake at 400°F for 15-20 minutes.

Makes 2 dozen.