Cream Cheese Sausage Balls

This easy recipe for cream cheese sausage balls only has 4 ingredients! Combine Bisquick, cream cheese, sharp cheddar, and breakfast sausage for a quick breakfast favorite that bakes up soft and cheesy inside, golden outside.

Why You'll Love This Recipe

Doesn't every family have one of those tried-and-true holiday recipes? The one that shows up year after year and somehow becomes part of the tradition?

For us, it's these Cream Cheese Sausage Balls.

On holidays, one of my biggest time-saving secrets is having a simple, make-ahead breakfast ready to go. Nobody wants to spend Christmas morning or Easter stuck in the kitchen while everyone else is enjoying coffee and family time. So the night before a big holiday, I mix these up, roll them out, and slide them into the fridge. The next morning, all I have to do is pop them in the oven!

I've made this recipe more times than I can count - and it's a recipe that never fails. In fact, my kids fully expect to see these on the table every Easter and Christmas morning!

Here's why they're always a hit...

Perfect for make-ahead mornings. Prep them the night before and bake fresh in the morning for an easy, stress-free breakfast.

Soft, cheesy, and seriously delicious. The combination of sausage, sharp cheddar, and cream cheese creates a rich, savory bite that's almost impossible to stop eating. We rarely have leftovers!

Just 4 simple ingredients. Bisquick, cream cheese, breakfast sausage, and cheddar - that's it. No complicated steps or hard-to-find ingredients.

Great for more than breakfast. These work just as well as a party appetizer or game-day snack. Serve them warm, room temperature, or even reheated - they're always a crowd-pleaser.

I truly hope these become a holiday tradition for your family the way they've become one for ours. 💛

Why Add Cream Cheese to Sausage Balls?

If you've ever made traditional sausage balls, you know they can sometimes turn out dry or crumbly - especially the next day. Adding cream cheese completely changes that.

• Keeps them soft and tender. Cream cheese adds moisture and richness, so the sausage balls stay fluffy inside with a perfectly golden outside. They're much less likely to dry out - even if you bake them a few minutes too long.
• Makes them more forgiving to bake. The mixture is easier to roll and shape, and you don't have to worry as much about over-baking. No cracking, no crumbling.
• Adds rich, balanced flavor. It doesn't overpower the sausage - it just adds a subtle creaminess that makes every bite extra delicious.
• Reheats so well. These stay soft even after being refrigerated or frozen. Just warm them up and they're just as tasty as the day you made them.

Once you try sausage balls with cream cheese, it's hard to go back to the classic version!

Ingredient Notes

(See recipe card at the bottom of this post for exact ingredient measurements.)

• Pork breakfast sausage - I love using hot breakfast sausage for a little extra kick, but mild works perfectly if you prefer something more traditional. Just make sure you're using raw sausage - not pre-cooked - since it will cook completely in the oven. If your sausage is very lean, your sausage balls may be slightly drier, so standard pork sausage tends to give the best texture.
• Cream cheese - This is the secret to ultra-tender sausage balls. It adds moisture and richness so they don't dry out like traditional versions sometimes can. For easiest mixing, let your cream cheese come to room temperature first - it blends much more smoothly into the sausage mixture and prevents lumps.
• Bisquick baking mix - Bisquick keeps this recipe simple and consistent, giving the sausage balls structure without making them heavy. If you don't have it on hand, you can substitute 1 cup of all-purpose flour plus 1 teaspoon of baking powder. Just note that the texture may be slightly different since Bisquick contains fat as well.
• Sharp cheddar cheese - Sharp cheddar adds bold flavor that balances the richness of the sausage and cream cheese. I highly recommend grating your own cheese instead of using pre-shredded - freshly grated melts better and gives a smoother, less grainy texture.

Variations & Additions

This is a great recipe to tweak to make your own. A few popular variations...

• Swap the sausage. Try Italian sausage (mild or hot) for a slightly different flavor profile. It adds extra herbs and seasoning without needing additional spices. You could even use maple sausage for a subtle sweet-and-savory twist.
• Change up the cheese. Sharp cheddar gives a bold, classic flavor, but other cheeses work great too. Gouda and gruyère add a richer, slightly smoky taste. Parmesan brings a salty bite. Mozzarella or Colby Jack will give you a milder, meltier texture. Just be sure to shred your own for the best melt and flavor.
• Add a pop of flavor.Finely-diced bell peppers, green onions, or even sun-dried tomatoes can add color and a ton of flavor. Just keep add-ins finely chopped (think almost minced) so the sausage balls hold their shape.
• Boost the seasoning. A little garlic powder, onion powder, Cajun seasoning, black pepper, or dried oregano can easily take these to the next level. Start small - about ½ teaspoon - and adjust to taste.
• Make sausage balls with Cheddar Bay biscuit mix instead of Bisquick. If you want an extra flavor boost, swap in Cheddar Bay biscuit mix for the Bisquick. It adds garlic and herb notes that make these especially irresistible for parties or game day.

How to Make Sausage Balls with Cream Cheese

1. Mix the sausage ball dough. In a large bowl, combine the Bisquick, softened cream cheese, shredded cheddar, and raw breakfast sausage. Using clean hands, knead everything together until fully incorporated and the mixture resembles thick cookie dough. It will be slightly sticky - that's totally normal!
   • Tip: If the cream cheese is at room temperature, it will blend much more easily and evenly into the mixture.
2. Roll into evenly sized balls. Scoop and roll the dough into 1-inch balls. A small cookie scoop or melon baller helps keep them uniform, which ensures they bake evenly. Try not to pack them too tightly - gently roll just until smooth.
3. Arrange on a prepared baking sheet. Place the sausage balls about ½-1 inch apart on a 13x18-inch rimmed baking sheet lined with parchment paper, foil, or a silicone baking mat. This size pan fits the full batch perfectly without overcrowding.
   • Make-ahead option: At this point, you can cover the pan loosely and refrigerate for up to 48 hours before baking. This makes holiday mornings incredibly easy - just bake straight from the fridge.
4. Bake until golden and cooked through in a 375°F oven for 35-40 minutes, or until the outsides are golden brown and slightly crisp. The centers should be fully cooked, with no pink remaining. For extra assurance, the internal temperature should reach 160°F. Let them cool for a few minutes before serving - they'll firm up a little as they rest.

Bake time can really depend on the size of your sausage balls - start checking around 25-30 minutes and bake until golden and 160°F inside.

Step-By-Step Recipe Video

What to Serve with Cream Cheese Sausage Balls

This recipe is a great make-ahead dish that's perfect for breakfast, an appetizer course, or even a quick snack. While these are just fine on their own, they also pair wonderfully with so many different dishes.

Breakfast Pairing Ideas

• Fruit Salad
• Peanut Butter Waffles
• Cinnamon Rolls
• Egg Bites
• Donut Bread Pudding

Appetizer Pairing Ideas

• Rotel Cheese Dip
• Cream Cheese Pickle Dip
• Dipping Sauce (ranch, barbecue, or honey mustard are all great!)
• Simple Salad
• Bacon Ranch Cheese Ball
• Pasta Salad

Leftover Storage & Reheating

If you happen to have leftovers (we rarely do!), they store really well.

• Refrigerator: Store cooked sausage balls in an airtight container in the fridge for 3-4 days. For best results, place a paper towel at the bottom of the container to absorb any excess grease and keep them from getting soggy.
• Reheating: Warm in the microwave in 20-30 second increments until heated through. If you'd prefer a slightly crisp exterior, you can reheat them in a 300°F oven for about 8-10 minutes instead.

Can I Freeze Sausage Balls?

Yes - and they freeze really well!

• After baking: Let them cool completely, then transfer to a freezer-safe bag or airtight container. Freeze for up to 2-3 months. Thaw overnight in the refrigerator and reheat in the microwave or oven until warmed through.
• Before baking (great for holidays): You can also freeze the unbaked sausage balls on a baking sheet until firm, then transfer to a freezer bag. When ready to cook, bake straight from frozen - just add 5-10 extra minutes to the baking time.

One important tip: always store them in a tightly sealed container. Sausage tends to absorb (and share!) refrigerator odors easily - and that's not a flavor combination anyone wants!

These are one of my favorite make-ahead breakfasts for exactly this reason - they're just as delicious the second time around.

FAQ & Troubleshooting