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

In a large bowl, combine softened cream cheese and breakfast sausage until smooth.

Fold in the drained Rotel diced tomatoes and green chilies until evenly distributed.

In a separate bowl, mix shredded cheddar cheese, flour, baking powder, garlic powder, onion powder, cayenne pepper, salt, and black pepper.

Gradually add the dry mixture to the wet sausage mixture, stirring until a cohesive dough forms.

Form the dough into small balls, about 1 inch in diameter, and place them on the baking sheet.

Bake for 20-25 minutes until golden brown and crispy on the outside.

Allow to cool for 5 minutes before transferring to a serving platter.