Ingredients:

  • 1 pound (454g) breakfast sausage, regular or hot, casings removed
  • 8 ounces (227g) cream cheese, softened
  • 10 ounces (283g) can Rotel diced tomatoes and green chilies, undrained
  • 1 ½ cups (180g) shredded cheddar cheese
  • 1 ½ cups (192g) all-purpose flour, plus more for dusting
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon black pepper
  • Pinch of salt

Instructions:

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper if desired.
  2. In a large bowl, combine the softened cream cheese, sausage, Rotel (undrained), cheddar cheese, garlic powder, onion powder, salt and pepper. Mix until well combined.
  3. Gradually add the flour, mixing until just combined. Be careful not to overmix.
  4. Cover the bowl and refrigerate for at least 30 minutes to allow the mixture to firm up.
  5. Roll the mixture into 1-inch balls. Place the balls on the prepared baking sheet.
  6. Bake for 20-25 minutes, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
  7. Let cool slightly before serving. These are best served warm!