Cook sausage and onion in a large skillet over medium to medium high heat, stirring until it crumbles and no longer pink. Drain and cool.
Preheat oven to 375 degrees. Combine sausage, baking mix and shredded cheese in a large bowl. Make a well in the center of the mixture. Stir together the soup and water; add to sausage mixture, stirring just until dry ingredients are moistened. Spoon lightly greased mini muffin tins, filling to tops of cups. Bake for 15-18 minutes or until lightly browned.
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