3 Simple Ingredients for a Make-Ahead Breakfast Your Kids Will Adore!

Mornings during the workweek at my place are incredibly hectic. Between getting lunches and school bags ready, I barely manage to grab a quick sip of my morning brew, much less prepare a fresh breakfast. That’s why I’ve turned to breakfast options that I can prepare in advance, something quick to heat up or grab as we rush out the door. This need for convenience is what got me hooked on having sausage balls for breakfast.

Yes, it might sound strange—I used to only think of sausage balls as a festive snack or a treat for special occasions. But while whipping up a batch recently, I discovered that these bite-sized morsels, made from just baking mix, sausage, and cheese, are not only quick to assemble but also last in the fridge for the entire week.

While you can certainly eat any version of sausage balls for breakfast, a few tweaks can enhance their flavor and convenience.

Creating Delicious Breakfast Sausage Balls

Standard sausage ball recipes typically call for just three components: bulk sausage, shredded cheese, and a baking mix. I recommend using a breakfast-specific sausage like Jimmy Dean or Tennessee Pride for best results. Opting for pre-shredded cheese can save you even more time.

You have several options when it comes to choosing a baking mix. While Bisquick is a traditional favorite, you might also consider a pancake mix or a protein-rich mix like Kodiak’s Power Cake Flapjack & Waffle Mix. Depending on the moisture content of your sausage and choice of mix, you might need to add a little water or milk to get the right consistency.

The best way to mix sausage balls is with your hands, rather than utensils, to ensure that the sausage is thoroughly combined with the baking mix. If you can, let the sausage warm up to room temperature to make mixing easier. After mixing, form the mixture into balls. While appetizer-sized sausage balls are typically small, making them larger—about the size of a lacrosse or pool ball—can make them more satisfying as a breakfast item.

Once baked until golden, these sausage balls can be enjoyed immediately or stored to savor throughout the week. They taste fantastic whether cold or brought back to warmth. I prefer reheating them in the air fryer (350°F for 3 to 4 minutes) while I’m prepping my morning coffee or rounding up my kids’ school papers.

Crafting Your Own 3-Ingredient Breakfast Sausage Balls

To whip up about six to eight servings (18 large sausage balls), here’s what you’ll need:

• 1 pound bulk breakfast sausage
• 2 cups biscuit or pancake baking mix, such as Bisquick or Kodiak Cakes
• 8 ounces shredded cheddar cheese
• 1/4 cup water or milk, as needed

Start by preheating your oven to 350°F and lining a baking sheet with parchment paper. In a large mixing bowl, combine the sausage, baking mix, and cheese. Mix with your hands until mostly integrated. If the mix still appears dry after a minute or so, add a little milk or water and mix again.

Shape the mix into 18 substantial balls, each weighing about 2 ounces, and place them an inch apart on the prepared sheet. Bake until the bottoms are nicely browned and the balls are cooked through, roughly 24 to 27 minutes.

Enjoy your sausage balls fresh from the oven, or let them cool and store them in an airtight container in the fridge. They reheat beautifully in a 350°F air fryer for a few minutes or in the microwave until warm, and will stay fresh for up to a week.