Ingredients
1 pound (450 g) bulk breakfast sausage, uncooked (mild or hot)
1 1/2 cups (170 g) finely shredded sharp cheddar cheese, packed
1 large egg
Directions
Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper for easy cleanup and to help the sausage bites crisp evenly.
In a large mixing bowl, add the uncooked breakfast sausage, shredded cheddar cheese, and egg.
Use clean hands or a sturdy spoon to mix everything together until the cheese and egg are evenly worked into the sausage. The mixture will be thick and slightly sticky, but it should hold together easily when pressed.
Scoop out small portions of the mixture, about 1 to 1 1/2 tablespoons each, and roll them into balls between your palms. Aim for bite-size, round shapes so they bake evenly and match that classic breakfast-ball look.
Place the sausage balls on the prepared baking sheet, spacing them about 1 inch apart. They will release some fat as they bake, so give them a little room.
Bake on the middle rack for 16–20 minutes, or until the sausage bites are cooked through, the centers are no longer pink, and the outsides are a deep golden brown with slightly crisp edges.
If you like them extra golden, switch the oven to broil for 1–2 minutes at the end of baking, watching closely so they don’t burn. This helps create that crisp, browned exterior while keeping the centers juicy and tender.
Remove the tray from the oven and let the sausage bites rest on the baking sheet for about 5 minutes. This helps them firm up slightly and makes them easier to transfer.
Use a spatula to move the sausage bites to a serving plate. Serve warm, or let them cool completely before storing in an airtight container in the fridge for up to 4 days. Reheat in the oven or air fryer to bring back the crisp exterior.
Variations & Tips
To channel that Nana-style “secret recipe” feel, you can tweak these in a few simple ways without adding carbs. For extra flavor, mix in 1/2 teaspoon garlic powder or onion powder, or a generous pinch of black pepper and smoked paprika before rolling into balls. Swap cheddar for pepper jack or a blend of cheddar and mozzarella for a slightly gooier center. If you prefer a leaner option, use turkey breakfast sausage and add an extra 1/4 cup cheese to help them stay tender. For make-ahead mornings, roll the sausage balls, freeze them raw on a sheet pan, then transfer to a freezer bag; bake from frozen at 375°F (190°C), adding a few extra minutes. You can also make them mini (1 tablespoon each) for party appetizers or slightly larger for a grab-and-go breakfast. If your sausage is very lean and the mixture feels dry, add 1 additional egg white to keep the texture soft and melt-in-your-mouth.