Sausage and Cheese Breakfast Biscuits

Name: Sausage and Cheese Breakfast Biscuits
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 lb breakfast sausage; 1 tbsp cooking oil; 1 red bell pepper, diced; 1 green bell pepper, diced; 1/2 medium onion, diced; 7 large eggs; 2 cups shredded sharp cheddar cheese, divided; 2 cups all-purpose flour; 2 tsp baking powder; Hot sauce, for serving

These savory breakfast biscuits combine breakfast sausage, sharp cheddar, and sautéed peppers and onions into a single-serve baked treat. They're scooped and baked until golden, making them ideal for meal prep or weekend brunch.

🌍American 🏷️Breakfast biscuits 🏷️Sausage 🏷️Cheddar cheese 🏷️Savory biscuits Breakfast

🏷️

🏷️Brunch

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Total

30 min

Servings

12

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

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Ingredients

1 lb breakfast sausage
1 tbsp cooking oil
1 red bell pepper, diced
1 green bell pepper, diced
1/2 medium onion, diced
7 large eggs
2 cups shredded sharp cheddar cheese, divided
2 cups all-purpose flour
2 tsp baking powder
Hot sauce, for servingoptional

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Instructions

1
In a large skillet over medium-high heat, brown the breakfast sausage, breaking it up with a spoon. Once cooked, remove the sausage from the skillet and set aside.
2
In the same skillet, add a bit of oil if needed. Add the diced red bell pepper, green bell pepper, and onion. Sauté for a few minutes until softened, then remove from heat.
3
In a large mixing bowl, crack and whisk the eggs.
4
To the whisked eggs, add the cooked sausage and the sautéed pepper and onion mixture.
5
Add most of the shredded sharp cheddar cheese to the bowl, reserving some for topping. Mix everything together well.
6
Add the all-purpose flour and baking powder to the mixture. Stir until just combined; do not overmix.
7
Line a baking sheet with parchment paper. Use an ice cream scoop to portion the biscuit dough onto the prepared sheet, making about 12 biscuits.
8
Top each biscuit with the remaining shredded cheddar cheese.
9
Bake in a preheated oven at 400°F (200°C) for about 15 minutes, or until golden brown and cooked through.
10
Let cool slightly before serving. Enjoy warm, optionally with a side of hot sauce for dipping.

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Tips & Notes

Pro tips

Brown and fully crumble the breakfast sausage before adding to batter to prevent large clumps and ensure even distribution in each biscuit.
Sauté the bell peppers and onions until softened and lightly caramelized for deeper flavor; this prevents watery biscuits.
Reserve 1/2 cup of cheddar to sprinkle on top before baking for a crispy, golden cheese crust.
Use a spring-loaded ice-cream scoop (2-tablespoon size) for uniform biscuits that bake evenly.

Substitutions

1 red bell pepper + 1 green bell pepper → 2 cups diced vegetables (zucchini, mushrooms, jalapeños, or spinach)
Sharp cheddar cheese → Monterey Jack, Gruyère, or smoked gouda (maintain 2 cups total)
Breakfast sausage → Crumbled bacon, diced ham, or plant-based sausage crumbles
All-purpose flour → Gluten-free all-purpose flour blend (may slightly affect texture; add 1 tsp xanthan gum if blend lacks it)

Storage & make-ahead

Store cooled biscuits in an airtight container in the refrigerator up to 4 days. Reheat in a 300°F oven for 5–7 minutes or microwave 30–45 seconds per biscuit.