Ingredients:

  • lb bulk breakfast sausage (mild or hot)
  • oz full-fat cream cheese, softened
  • 1/2 cups freshly grated sharp cheddar cheese
  • can (10 oz) diced green chilies and tomato mix (drained very well)
  • cups baking mix (e.g., Bisquick)
  • teaspoon garlic powder
  • /2 teaspoon onion powder
  • /2 teaspoon black pepper

Instructions:

  1. Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat.
  2. Cook the raw sausage in a large skillet over medium heat, breaking it up finely until completely browned and cooked through. Drain the cooked sausage thoroughly using a sieve or paper towels to remove all excess grease.
  3. In a large mixing bowl, cream together the softened cream cheese until smooth.
  4. Stir in the drained, slightly cooled sausage, grated cheddar cheese, well-drained diced chilies/tomatoes, garlic powder, onion powder, and pepper. Mix until just combined.
  5. Gently fold in the baking mix until just incorporated. Stop mixing as soon as you no longer see streaks of dry powder to prevent toughness.
  6. Use a cookie scoop or spoon to portion the mixture. Roll firmly between your palms into uniform balls, approximately 1.25 inches wide.
  7. Arrange the balls on the prepared baking sheet, leaving about an inch of space between them.
  8. Bake for 18 to 22 minutes, or until the sausage balls are deeply golden brown on the edges and feel firm to the touch.
  9. Allow the sausage balls to rest on the pan for 5 minutes before transferring them to a wire rack to cool slightly. Serve warm.