Rotel Cream Cheese Sausage Balls

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine the breakfast sausage and softened cream cheese until fully blended.
3. Stir in the drained Rotel, shredded cheddar cheese, garlic powder, and onion powder.
4. Add the Bisquick baking mix and mix until completely combined. The mixture will be thick.
5. Roll the mixture into 1-inch balls and place them evenly spaced on the prepared baking sheet.
6. Bake for 18 to 22 minutes, or until the sausage balls are golden and cooked through.
7. Remove from the oven and let cool slightly before serving.

Variations

• Use hot breakfast sausage for extra heat or mild sausage for a more subtle flavor.
• Swap cheddar cheese for pepper jack or Colby Jack for a different cheesy profile.
• Add a pinch of cayenne pepper for an extra spicy kick.
• Make them mini by rolling smaller balls and reducing the baking time slightly.

Tips

• Drain the Rotel very well to prevent excess grease and ensure the sausage balls hold their shape.
• If the mixture feels too sticky, lightly oil your hands before rolling.
• These sausage balls can be prepared ahead of time and refrigerated until ready to bake.
• Leftovers reheat beautifully in the oven or air fryer and can also be frozen for later use.