Bisquick Sausage Balls (3 Ingredients!)
Bisquick Sausage Balls with 3 Ingredients are perfect for breakfast or brunch! They’re simple to make from just breakfast sausage, shredded cheese, and Bisquick mix. We love them for the holidays, but they’re perfect anytime you want a delicious, savory breakfast that’s ready in under 20 minutes!
For more delicious Breakfast Recipes, be sure to check out my Cinnamon Roll Monkey Bread Muffins, Ham Egg and Cheese Casserole, and Strawberry Pancakes.
These Bisquick Sausage Balls with 3 Ingredients are one of my favorite easy recipes to whip up for breakfast, brunch, or a savory appetizer.
They’re perfect for the holidays and require minimal effort and only ONE bowl! We like to eat them for breakfast, but they reheat well and are great for a snack or meal later on in the day, too.
Not only are Bisquick Sausage Balls with 3 ingredients easy and delicious, they’re perfect for making ahead of time or freezing to enjoy later. I have instructions for both of those methods below, too!
Ingredients for Bisquick Sausage Balls (3 Ingredients!)
Ingredient measurements and full instructions are located in the recipe card below.
- pork breakfast sausage
- shredded cheddar cheese
- Bisquick baking mix
How to Make Bisquick Sausage Balls (3 Ingredients!) – Step by Step
Ingredient measurements and full instructions are located in the recipe card below.
- Combine all the ingredients in a large bowl.
- Form into balls and bake for 12-15 minutes.
- Place on a paper towel to drain grease. Serve warm.
Tips and Notes
- What kind of sausage to use: I like to use an herb seasoned pork breakfast sausage, but you can use a maple, spicy, or regular pork sausage just as long as it’s ground.
- Use sharp cheddar cheese. I prefer to use sharp cheddar for that nice pop of flavor! I also recommend shredding your own cheese from a large block instead of using pre-shredded cheese.
- Bisquick Substitutions: The Biscuit baking mix helps hold the sausage balls together and adds a bit of substance, so you can’t leave it out. But, you can substitute it! I’ve had readers and family/friends recommend using Stove Top Stuffing Mix or Red Lobster Cheddar Bay Biscuit Mix in place of the Bisquick! Yum!
FAQs
Yes you can definitely make these Bisquick Sausage Balls ahead of time. You have two options:
1) Prep the balls but don’t bake yet (recommended.) Place on a parchment lined cookie sheet and cover tightly, or place in an airtight container, and refrigerate for up to three days. Bake as directed in the recipe.
2) Bake, cool, and refrigerate. You can then reheat your sausage balls in the microwave, or in the Air Fryer at 350 degrees for a few minutes.
Yes, any leftover Bisquick Sausage Balls need to be kept in an airtight container in the refrigerator. They will remain fresh for up to 4 days.
Sausage Balls are freezer-friendly! Make as directed and cool completely before storing in a freezer safe container or freezer ziploc bag. Freezer for up to 6 months. Allow the balls to thaw completely before reheating.
We love eating sausage balls as is, but they would also taste delicious dipped in a little ranch dressing!
More Sausage Recipes You Should Try!
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
Bisquick Sausage Balls (3 Ingredients!)
Ingredients
- 1 pound ground pork breakfast sausage
- 8 ounces shredded cheddar cheese, I prefer sharp cheddar
- 1 cup Bisquick baking mix
Instructions
- Preheat oven to 375 degrees Fahrenheit. Line a large baking sheet with parchment paper.
- In a large bowl, mix together the sausage, shredded cheese, and baking mix. Make sure to combine the mixture gently, without packing it too tightly.
- Scoop the mixture into 1 tablespoon sized balls and place them on the prepared baking sheet.
- Bake for 12-15 minutes, or until the sausage balls are golden brown. You can check the internal temperature with a meat thermometer to make sure they are fully cooked to 145 degrees Fahrenheit.
- Remove the sausage balls from the oven and place them on a paper towel to drain any excess grease. Serve either warm or at room temperature.
Notes
- What kind of sausage to use: I like to use an herb seasoned pork breakfast sausage, but you can use a maple, spicy, or regular pork sausage just as long as it’s ground.
- Use sharp cheddar cheese. I prefer to use sharp cheddar when making sausage balls. I like that nice pop of flavor! I also recommend shredding your own cheese from a large block instead of using pre-shredded cheese.
- Bisquick Substitutions: The Biscuit baking mix helps hold the sausage balls together and adds a bit of substance, so you can’t leave it out. But, you can substitute it! I’ve had readers and family/friends recommend using Stove Top Stuffing Mix or Red Lobster Cheddar Bay Biscuit Mix in place of the Bisquick! Yum!
- Storing: any leftover sausage balls can be stored in an airtight container in the fridge for up to four days.
Hi there! Can you make the mix ahead and just heat them up in the oven on the day you want them?
Hi, yes I’ve done this many times!
I love sausage balls. I used to make them often, but having not made them in awhile, I needed to refresh my memory on the recipe. Yours looked perfect, but as I looked through recipes, Im stymied by the difference in recipes…..mainly by the amount of Bisquick used. I’ve seen recipes for using as much as “4 cups of Bisquick” vs your recipe for “1 cup”. That’s a huge difference, when using the same amount of sausage and cheese! That being said, I don’t want my sausage balls to be dry, and selfishly wanting as many sausage balls as I can squeeze from the recipe. Im going with your recipe, mainly because of the picture you posted. That’s exactly how I remember mine looking, when I used to make them often. Im getting ready to make them now, (and also just followed you on Pinterest) Im looking forward to a long and delicious relationship going forward.
BTW, I must ask where you got those stacking turquoise canisters on your counter. I’ve been looking for a very long time for canisters that I like….and love yours. I will be back soon to report on my sausage balls!
I’ve been making these for years. I always cook the sausage before mixing it into the other ingredients. It makes the sausage ball a little more tasty and not as soft. I also add jalapeños or red pepper flakes because we like them somewhat spicy.
Do you really only get 6 sausage balls from 1 lb of meat ?
The recipe makes about 20 total, roughly enough to serve 6. I’ll update that though, because that is confusing. Thanks for bringing that to my attention!
This is the only recipe I ever use to make sausage balls! The family all calls on me to make whenever there’s get together, Christmas time, or a brunch. Sooooo easy, and Everyone will LOVE THEM❤️
I made the sausage balls with the Bisquick today. they are so good.
Will be making these again soon, I used Jimmy Dean maple sausage and they taste amazing.
Hello from Colorado!
This should be on the table this Christmas breakfast! Thanks for the idea! So easy to follow!
“Idea”
She gave you the entire recipe, practically did everything for you but go to the store to buy the ingredients…
Merry Christmas!
My family has been making these since I was a tween. We use regular sausage instead of breakfast sausage. It’s less salty. And 2/3 cup bisquick mix ,1 lb sausage and 8 oz shredded cheddar.
Also for a dipping sauce we make the original mustard dip that we found with the original recipe back in the early 80’s.
1/4 cup each – sugar,mustard, vinegar and 1 egg yolk. Whisk together in saucepan whisking/stirring until it boils. Let cool 5 minutes and pour in serving dish. We use half Yellow and half brown mustard and use apple cider vinegar. But any type of mustard or vinegar works well.Just our preference. Enjoy! Happy holidays!
Yum, these look so good. I will have to make them over the holiday break!