The Soup Diva

• 1 lb sausage
• 4 cups baking mix
• 3 cups shredded sharp cheddar
• 1 tsp dry mustard
• ½ tsp cayenne or black pepper
• ½ tsp dried or fresh sage
• 1 tbsp chopped fresh chives (optional)

• 1 cup milk
• 4 tbsp butter, melted
• 2 eggs

Brown sausage and drain well. Mix together baking mix, cheese, chives, and seasonings. Beat eggs, milk and butter together. Stir wet mixture into dry mixture until just blended; fold in sausage gently. Spoon into muffin cups (24 regular size, 48 mini or combination of both). Bake 400 degrees (375 for dark pan) 18 (mini) to 20 (regular) minutes.

These are just as good reheated as they are fresh – perfect for Christmas morning! Can half for smaller batch (but why would you want to?)