Flaky sausage ball–style biscuits loaded with scrambled eggs and cheddar. Fast, hearty, and freezer-friendly for busy mornings.
These biscuits bring the bold, savory flavor you love from sausage balls—but in a fluffy, biscuit-style bake with scrambled eggs folded right into the dough. That “egg-in-the-biscuit” twist makes them feel like a full breakfast in one hand: cheesy, meaty, tender, and perfect for a make-ahead breakfast on the go.
Why This Recipe Works
- Sausage-ball flavor, biscuit comfort: Same savory sausage-and-cheddar vibe, but baked into tender drop biscuits.
- Eggs built in: Scrambled eggs add extra richness and make each biscuit more “breakfast complete.”
- One mix, no rolling: It’s a stir-and-drop dough—minimal fuss, maximum payoff.
- Golden tops + buttery finish: Brushing with melted butter gives that bakery-style finish.
Ingredients & what they do for this recipe
- All-purpose flour: Builds the biscuit structure so they hold all that filling without getting crumbly.
- Baking powder: Lifts the dough so the biscuits bake up fluffy, not heavy.
- Salt: Balances richness and sharpens the sausage/cheddar flavor.
- Melted butter (divided): Oils the pan for crisp edges + finishes the tops for extra buttery appeal.
- Ground breakfast sausage: The main savory punch—this is where the “sausage ball” personality comes from.
- Scrambled eggs: The unique twist adds breakfast body and a soft texture, making these more filling.
- Sharp cheddar: Melts into cheesy pockets, adding tangy depth.
- Milk: Moistens the dough so the biscuits bake tender (not dry).
Instructions
- Heat oven: Preheat to 425°F.
- Brown sausage: In a 12-inch cast-iron skillet [paid link], crumble and cook until browned; drain well.
- Mix dry: In a large bowl, stir together flour, baking powder, and salt.
- Coat sausage: Add drained sausage to the flour mixture; stir until coated.
- Soft-scramble eggs: Pour the beaten eggs into the skillet (after draining excess oil) and cook until soft-scrambled. Add eggs to the bowl; stir to combine.
- Finish dough: Stir in cheese and milk until a slightly sticky dough forms, with no dry flour remaining.
- Drop biscuits: Use a spoon, floured hands, or an ice cream scoop to drop the dough into a buttered skillet or onto a sheet pan [paid link].
- Bake: 12–15 minutes until lightly golden and a toothpick comes out clean.
- Butter + serve: Brush hot biscuits with melted butter; serve warm.
Pro Tips
- Drain like you mean it: Too much sausage grease can weigh down the dough and make the bottom of the dough oily.
- Keep eggs soft: They’ll cook a bit more in the oven—soft-scrambled eggs prevent dry bits.
- Stop stirring once the flour disappears: Overmixing can make biscuits dense. (Your dough should be slightly sticky.)
- Use a scoop for even baking: Same-size mounds = same bake time.
Recipe Variations
- Spicy kick: Use hot breakfast sausage + swap cheddar for pepper jack.
- Herby brunch version: Add chopped chives or green onions into the dough before baking.
- Bacon swap: Replace sausage with cooked, crumbled bacon (drain well).
- Breakfast sandwich biscuits: Bake slightly larger portions and slice to stuff with extra egg/cheese.
Serving Suggestions
- Creamy sausage gravy for a biscuits-and-gravy moment
- Fresh fruit or fruit salad to brighten the plate
- Roasted potatoes for a hearty weekend breakfast
- Creamy grits for a Southern-style pairing
New Life for Leftovers
- Breakfast sandwich upgrade: Split and toast, then add a fried egg or extra cheese.
- Biscuit “croutons”: Cube, toast until crisp, and sprinkle over a breakfast casserole.
- Mini sliders: Rewarm, slice, and fill with a little honey butter + extra cheddar.
Storage
- Room temp: Cool completely, then store airtight up to 2 days.
- Freeze: Wrap individually and freeze 2–3 months (best quality).
Reheating
- From frozen: Thaw overnight in the fridge, then warm at 350°F for 10–12 minutes.
- Microwave: Wrap in a damp paper towel and heat 20–30 seconds on medium power.
People Often Ask (FAQs)
Can I make these without a cast-iron skillet [paid link]?
Yes—your recipe already includes a sheet-pan option.
Can I prep them ahead and bake themin the morning?
You can mix, portion, and refrigerate the unbaked dough overnight; bake straight from the fridge and add a couple minutes if needed (watch for golden tops + clean toothpick).
Do I have to scramble the eggs separately?
In this recipe, yes—the eggs are softly scrambled in the skillet, then mixed into the dough (that’s the signature twist).
What cheese works best?
Sharp cheddar is in the recipe for bold flavor and great melt.
Final Thoughts
If you love sausage balls, this is the breakfast upgrade you didn’t know you needed—fluffy biscuits packed with sausage, cheddar, and scrambled eggs baked right in. Make a batch once, and you’ll want them in your freezer all the time.
Sausage Cheese Biscuits
Satisfy your taste buds with a mouthwatering breakfast featuring these delicious sausage cheese biscuits. Whether enjoyed as a grab-and-go breakfast or as a comforting snack any time of the day, our sausage cheese biscuits deliver an irresistible combination of satisfying flavors.
Ingredients
- 2.5 cups all-purpose flour
- 1 tbsp baking powder
- .75 tsp salt
- 4 tbsp butter , melted (divided) [See Note]
- 1 pound ground breakfast sausage
- 4 eggs scrambled
- 1 cup shredded sharp cheddar cheese
- .75 cup milk
Optional Garnish
- Melted butter
Instructions
- Heat oven: Preheat to 425°F.
- Brown sausage: In a 12-inch cast iron skillet, crumble and cook sausage until browned; drain well.
- Mix dry: In a large bowl, stir together flour, baking powder, and salt.
- Coat sausage: Add drained sausage to the flour mixture; stir until coated.
- Soft-scramble eggs: Pour beaten eggs into the skillet (after draining excess oil) and cook to a soft scramble. Add eggs to the bowl; stir to combine.
- Finish dough: Stir in cheese and milk until a slightly sticky dough forms and no dry flour remains.
- Drop biscuits: Use a spoon, floured hands, or scoop to drop dough into a buttered skillet or sheet pan [paid link].
- Bake: 12–15 minutes until lightly golden and a toothpick comes out clean.
- Butter + serve: Brush hot biscuits with melted butter; serve warm.
Notes
Use 2 tbsp melted butter to oil the cast iron pan and the other 2 tbsp melted butter to brush the tops of the biscuits after they are finished baking.
Nutrition is calculated based on the recipe as written. Additions, omissions, or substitutions will change the calculated values shown. The addition, omission, or substitution of ingredients will alter the nutritional information shown. Nutrition percentages are based on a 2000-calorie diet. The FDA recommends 80 micrograms of vitamin K.
Nutrition
Calories: 255kcalCarbohydrates: 9gProtein: 11gFat: 19gSaturated Fat: 8gCholesterol: 103mgSodium: 506mgPotassium: 253mgFiber: 1gSugar: 1gVitamin A: 342IUVitamin C: 1mgVitamin D: 1µgVitamin E: 1mgVitamin K: 1µgCalcium: 141mgFolate: 29µgIron: 1mgZinc: 1mg
Tried this recipe?Let us know how it was!
Can I make these the night before through step 6 and bake in the AM? If so, do I change any baking instructions? Thank you!
For the 2x, is the flour measurement (4) 1 cups for a total of (4) cups of flour? And for the 3x, (6) 1.5c for a total of 9 cups of flour?
Thanks!
Hey Kris – I have updated the recipe card so the 1x/2x/3x recipe calculator works as intended. Sorry for the confusion!
absolutely delicious. fed to a group of linemen this morning and they were almost late for work, eating 2nds & 3rds
I made this, this morning for my 2 boys 1st day back to school breakfast(8th&10th grade)and they took that skillet down, me too. It came out perfect. I made a package of the pioneer peppered gravy for an addition on mine, perrfffectttt! The kids still don’t care for the gravy so much but I had little cups I put some maple syrup in for dipping and they went to town!
It’s like a Church’s Chicken biscuit meets a collage of breakfast ingredients galore with the maple syrup and southern to the hilt with the white gravy. I dabbled in both :)
So good and easy to make. Tasted like I spent awhile in the kitchen on this one, thank you for sharing your recipe.
These are so good I make them on a regular basis. You can even sub with bacon or ham. I make them on Sundays and we eat them for breakfast throughout the week.
2nd time making these. First time the family loved them and they reheated so well. Husband took them for breakfast all week. This time I made them as small, bite sized breakfast bites! Made some peppered gravy (package) to go with them from the leftover sausage grease. Came out awesome again! Love this recipe!
Have you tried gluten free flours?
Hi Melissa,
I have not tried this yet but I will try this out next bake. ALso, maybe someone can help us out with this question. I use Bob’s red Mill 1 for 1 gluten-free flour and this seems to work especially well in most cases.
If you bake these to use later, do you have to refrigerate the them.
Yes, you should refrigerate it since they contain meats.
It’s good! And almost tastes like my mom’s biscuits and gravy. Al little too salty (I use kosher salt)So, next time i think I’ll use a little less salt and replace the milk with condensed milk since thats what my mom uses for her gravy. Give it a little sweetness. I will definitely do this again
Katie, gravy would be good. I bet your mom uses evaporated milk since condensed milk is a thick, very sweet milk such as EagleBrand.
These would be delicious with some white gravy over them!
Tried these, love these. We tried them with maple syrup and they’re even better.
Oh Kay! You had me at maple syrup! What a great idea. I will be trying that out soon enough!
I make mine with buttermilk and add basil, garlic and onion. We love them topped with salsa.
That sounds delish.
Just made a batch of these to freeze and have for a quick one-handed breakfast after baby #2 arrives in a few weeks! Husband loves, too. I added some garlic powder and sage to the flour mix (wish I had chives on hand to add). Added some dehydrated onion to sausage while cooking. Also had to add a splash more milk to get dough to form. Oiled a baking sheet with avocado oil and brushed with butter after baked.
Hi there. How’d you reheat after freezing?
Very interested in the freezing/reheating. Would like to make some of these to freeze ahead for Christmas morning gifts.
These were pretty good. I added some cilantro and garlic powder for an extra boost of flavor. Overall, they were really filling and tasted like a hearty breakfast biscuit.
Delicious and perfect every time
They are easy to make, but my biscuit part of this was dense and bland. I used turkey breakfast sausage that my family loves so I’m not sure that is the problem. I’ll retry this using regular sausage because it seems so great as a grab and go. It was just “ok” this time around, though.
Hi Kim – sorry you felt it was bland. I always say any recipe is just a starting point – feel free to spice it up to your tastes. We use a bold breakfast sausage as we do not prefer turkey sausage. That being said, I’m all about adapting a recipe to suit your family’s tastes so I hope you try it again and share your variations with us.
I really enjoyed these and they were pretty easy to make.
I don’t have a cast iron skillet or a baking sheet. Can I bake these in an 8×8 glass pan?
Absolutely – just be sure to oil it well to prevent sticking.
Ever tried using buttermilk instead of regular milk for that buttermilk biscuit taste?
Hi Jan – No, I have not used buttermilk. Let us know how it turns out if you decide to experiment with it.
Omg so good and and so easy!
Made this exactly as written and it was so great. Kids loved it too.
what could I use to make these low carb??????
I used 2-3 T almond flour and 1 T coconut flour,1/2 tsp baking powder 2 eggs and a pound of sausage and 1 cup of mixed cheeses(all I had. Delicious and taste like sausage ball bidcuits(I haven’t done carb count but would basically just be the flours.
Absolutely delicious. Thanks for sharing my recipe
Can I use wheat flour instead of all-purpose flour?
Hi Brenda,
Absolutely, however, adjustments will have to be made to the recipe. Whole wheat flour is denser and heavier than regular all-purpose flour, therefore in order to produce baked goods with the same texture as all-purpose flour, you need to use less flour. Substitute 3/4 of a cup of whole wheat flour for every 1 cup of all-purpose flour flour.
These were perfect for our road trip. thank you for a great recipe.
I will be cooling a casserole at the same time @350 temp. Question is can I cook this @350 if so, how much time should I add? Thank you
Hi Brandon,
I believe that you can and the time difference would only be about 5 minutes more at 350 degrees F. So this would be about 20 minutes vs the 15 minutes called for in the recipe at 425 degrees F. I have not tried the recipe myself at this temperature so it may be a little longer say 5-7 minutes. I hope this helps. Thanks for taking the time to stop in and ask. Have a great day.
How are these cold? Going on a cross country road trip and early hours would leave these cold.
Thank you!
Hi Angela,
We’ve eaten them fresh from oven, reheated and room temperature. NOt usually stone-cold from the fridge. For my early morning trips, I get up a few minutes early and pop them in the oven. It is highly subjective as to whether or not you and your family would enjoy them cold, so it’s a very difficult to say.
Has anyone used Bisquik instead of flour?
Hi Melissa,
This recipe was adapted from one that started with Bisquick so it’s certainly doable. I don’t keep bisquick on my shelf since it’s just flour with baking soda and salt added into the mix. Why keep another box around when I already have those ingredients in my pantry? Not to mention the added cost for the “convenience” of it already being added together.
If you start with Bisquick, you will omit the baking powder and salt and do a 1 for 1 replacement with only the flour.
Thanks for posting. I hope you enjoy the recipe.
If you
These are really good! I added chopped green chile when I scrambled the eggs & made cream gravy to go along side. They’re like a giant sausage ball with a bit of egg. My son-in-law wants to take them for a handheld breakfast during hunting season. Thank you!
Hi Patti – that sounds so good!! Thanks for sharing!
If you make these as mini muffins, how long do you cook them and still cook at 425? Thanks so much!
I cook them for about half the time as minis at 425 degrees F. I look for a nice golden brown at about 12 – 15 minutes.
Can I make these with a regular skillet as opposed to cast iron? Thanks:)
Only if the skillet is oven-safe – with no plastic parts. Otherwise, prepare them on a baking sheet.
These were AMAZING!!! I made them for our road trip a couple weeks ago for easy breakfast transport. My husband has requested them since for breakfast and commuting. So I make a big batch once every two weeks and freeze. I’ve added onion and peppers for a Southwest flair. One time I removed the sausage and used figs, havarti cheese and spinach…yummy!!!
That does sound delicious! Thank your for sharing and for taking the time to come back and leave a comment! I truly appreciate your kindness and I’m happy you enjoyed these breakfast biscuits, too!
Amanda, did you just pop them in the microwave to reheat? How long?
These were delicious. I used the cast iron skillt but next time I’m going to make them bite sized for Mother’s day brunch. Awesome!
Hi just wondering if I pre made the mixture (dough, sausage, egg mixture) and popped them in the oven a few days later will it still be the same?
No, but you could do that and then freeze them and when you pop them in the oven add a couple extra minutes to the bake time. Great question! Thanks for taking the time to ask!
There are only two if us, Do you think the biscuits would freeze well?
Hi Rose, you can also halve the recipe, but these should also freeze well after baked. Reheat in the oven wrapped in aluminum foil. Thanks for taking the time to reach out. I hope you enjoy these biscuits!
I haven’t made them yet, but can these be frozen?
Think this could be done with out the scrambled eggs? Or does that help hold it together? I’ve got a little one who is allergic to eggs.
Absolutely. The eggs are already cooked so they are not a binder. They can be omitted without any adjustments. The dough should still be pretty sticky.
So just to be clear- the 4 TBS of butter is for buttering the pan and topping the baked biscuits? It’s kinda moot now- since they are in the oven. lol
Hi Andrea! Yes, use 2 tbsp melted butter to oil the cast iron pan and the other 2 tbsp melted butter to brush the tops of the biscuits after they are finished baking. I am sure you will be fine. I have updated the recipe and added a note to make this clearer. Thank you for taking the time to post your question. I hope you enjoy them.
Can you use bacon instead of sausage??
Absolutely!
Ronda. Now I can’t wait to try your adapted recipe.
They look so good and love that you upped the amount of egg.The recipe really needed that I think.
I also am so thrilled that these are totally from scratch and includes the recipe for homemade baking mix..I’m living single now and always have flour on hand as opposed to always having both in the pantry. So glad your co-workers liked them too.
It’s wonderful how well they reheat as you stated..An all around delicious, easy recipe.Thanks sweetie.
Oh great idea with using the scoop as well, they are sticky. lol