Cook sausage in a large skillet until no longer pink, crumble very fine as it cooks, drain.
Combine sausage, bisquick, and shredded cheese in a large bowl.
Make a well in the center of the mixture.
Stir together the soup & the water, add to the well in the mixture, mix just until moist.
Spoon into muffin pans sprayed with Pam or lined with papers.
NOTE YOU CAN USE MINI OR REGULAR MUFFIN PANS!
Mini muffins- bake 12 minutes or until lightly browned at 375º.
Regular muffins- bake 20-25 minutes or until lightly browned at 375º.
Or until toothpick inserted in the middle comes out clean.
Muffins can be frozen in a ziplock bag, then reheated in the microwave.