Cook sausage in a large skillet, stirring until it crumbles and is no longer pink.
Drain and cool.
Combine sausage, baking mix, and shredded cheese in a large bowl; make a well in center of mixture.
Stir together soup and 3/4 cup water; add to sausage mixture, stirring just until dry ingredients are moistened. Spoon into lightly greased muffin pans, filling to top of cups.
Bake at 375 for 20 to 25 minutes or until lightly browned.
