Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, blend the softened cream cheese and breakfast sausage until smooth.

Gently fold the drained Rotel into the sausage and cream cheese mixture until incorporated.

In a separate bowl, whisk together shredded cheddar cheese, all-purpose flour, baking powder, garlic powder, onion powder, cayenne pepper, salt, and black pepper.

Gradually add the dry mixture to the creamy sausage blend and stir gently until combined.

Roll the dough into small balls about 1 inch in diameter and place on the prepared baking sheet.

Bake for 20-25 minutes until golden brown and internal temperature reaches 160°F (71°C).

Allow to cool on the baking sheet for about 5 minutes before serving warm.