![](\"https:\/\/www.simplyrecipes.com\/thmb\/fwXXv2yQp401Tdb_ExlxzB_Iwp4=\/2941x1961\/Simply-Recipes-Sausage-Meatballs-LEAD-OPTION-01-f3f647ac4f784372bd47045793b61546.jpg\")
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Weekday mornings are always a mad dash at my house. Between packing lunches and backpacks, there\u2019s barely time to take a sip of coffee, let alone make a scratch breakfast. So, I rely on breakfasts I can make ahead and reheat or eat on the go. That\u2019s how I ended up eating sausage balls for breakfast.\u00a0\n<\/p>\n
I know, I know\u2014I also used to think of sausage balls as a party treat, an appetizer for holiday gatherings only. But while making them recently, I realized that these three-ingredient snacks can make a great breakfast! They are made with baking mix, sausage, and cheese, take just minutes to put together, and keep well in the fridge for up to a week.\u00a0\n<\/p>\n
While any sausage ball recipe can be eaten for breakfast, a few adjustments will make them even easier and more delicious.\u00a0<\/p>\n
<\/p>\n Pretty much all sausage ball recipes are just three ingredients\u2014bulk sausage, grated cheese, and baking mix. I like opting for a breakfast-specific sausage for this recipe and most often reach for Jimmy Dean or Tennessee Pride. Pre-grated cheese makes this recipe go even faster.\u00a0\n<\/p>\n When it comes to the baking mix for holding the cheese and sausage together, you\u2019ve got a lot of choices. Bisquick is the classic choice for sausage balls, but you could use another pancake mix or opt for a protein-forward baking mix like Kodiak\u2019s Power Cake Flapjack & Waffle Mix. You may find that a small amount of milk or water is needed to bring it all together, depending on which sausage and baking mix you use.\u00a0\n<\/p>\n Sausage balls are really best mixed by hand\u2014not with a spoon and bowl, but by literally getting your hands in there and working the sausage into the baking mix. Bringing the sausage to room temperature does make this step a little easier, if you\u2019ve got the time. Once mixed, you\u2019ll divide the dough and roll it into balls. Bite-sized sausage balls are the norm for appetizers, but I like to make bigger balls for breakfast, something akin to a lacrosse or pool ball, to make them feel more substantial.\u00a0\n<\/p>\n Bake the balls until golden brown, then you can eat them right away or store them for eating later in the week. You can enjoy them cold or at room temperature, but my family loves them most when I reheat them in the air fryer (350\u00b0F for 3 to 4 minutes) while I am making my coffee or finding a lost homework sheet.\u00a0<\/p>\n Simply Recipes \/ Meghan Splawn<\/p>\n <\/span> <\/p>\n To make six to eight servings (18 large sausage balls), you\u2019ll need:<\/p>\n Preheat the oven to 350\u00b0F and line a rimmed baking sheet with parchment paper. In a large bowl, combine the sausage, baking mix, and grated cheese. Use your hands to mix until mostly combined. If you have some dry baking mix that won\u2019t incorporate after a minute or so of mixing, add in the milk or water and mix again.\u00a0\n<\/p>\n Form the mixture into 18 large balls (about 2 ounces each, or about the size of a lacrosse or billiard ball), placing them about an inch apart on the prepared baking sheet. Bake until browned on the bottom and cooked through, 24 to 27 minutes.\u00a0\n<\/p>\n Enjoy the sausage balls warm out of the oven or cool and store in an airtight container in the refrigerator until ready to eat. Breakfast sausage balls can be reheated in a 350\u00b0F air fryer for 3 to 4 minutes or microwaved until warm. Sausage balls will keep for up to 1 week in the fridge.<\/p>\n<\/div>\n #Breakfast #Sausage #Balls #Recipe #Ingredients<\/p>\n","protected":false},"excerpt":{"rendered":" Weekday mornings are always a mad dash at my house. Between packing lunches and backpacks, there\u2019s barely time to take a sip of coffee, let alone make a scratch breakfast. So, I rely on breakfasts I can make ahead and reheat or eat on the go. That\u2019s how I ended up eating sausage balls for […]<\/p>\n","protected":false},"author":1,"featured_media":1206,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[268,91,167,60,37],"class_list":["post-1205","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dinner","tag-balls","tag-breakfast","tag-ingredients","tag-recipe","tag-sausage"],"_links":{"self":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/posts\/1205","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/comments?post=1205"}],"version-history":[{"count":0,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/posts\/1205\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/media\/1206"}],"wp:attachment":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/media?parent=1205"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/categories?post=1205"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/tags?post=1205"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}} How To Make Breakfast Sausage Balls\u00a0\u00a0 <\/span> <\/h2>\n
\n<\/figcaption><\/figure>\n How To Make My 3-Ingredient Breakfast Sausage Balls\u00a0 <\/span> <\/h2>\n
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