Rotel Cream Cheese Sausage Balls

 Ingredients

• 1 lb breakfast sausage (mild or hot, uncooked)
• 1 (8 oz) block cream cheese, softened
• 1 (10 oz) can Rotel (diced tomatoes with green chilies), well drained
• 1 ½ cups shredded cheddar cheese
• 2 cups baking mix (like Bisquick)

 Instructions

1. Preheat oven to 375°F (190°C).
2. In a large bowl, mix together the sausage and cream cheese until well combined.
3. Add the drained Rotel, shredded cheese, and baking mix.
4. Mix everything until fully combined (it will be thick and slightly sticky).
5. Roll the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper.
6. Bake for 20–25 minutes, or until golden brown and cooked through.
7. Let cool slightly before serving.

 Tips

• Drain the Rotel VERY well to avoid soggy balls.
• You can use spicy sausage for extra kick
• Serve with ranch, spicy mayo, or your favorite dip

 Storage

• Fridge: Up to 4 days
• Freezer: Freeze before or after baking for up to 2 months