Cream Cheese Sausage Balls
This simple recipe for cream cheese sausage balls only has 4 ingredients! Mix Bisquick, cream cheese, sharp cheddar, and breakfast sausage for an easy breakfast favorite.
Equipment
Ingredients
- 1 lb hot pork sausage not cooked
- 8 oz cream cheese softened to room temperature
- 1 cup Bisquick baking mix can substitute 1 cup all purpose flour + 1 teaspoon baking powder
- 8 oz sharp cheddar cheese, shredded
Instructions
- Preheat the oven to 375°F. Line a 13x18-inch rimmed baking sheet with parchment paper, foil, or a silicone baking mat.
- In a large bowl, combine Bisquick, softened cream cheese, shredded cheddar, and raw breakfast sausage. Using clean hands, knead until fully combined and the mixture looks like thick cookie dough. (It will be slightly sticky.)
- Scoop and roll the mixture into 1-inch balls. A small cookie scoop or melon baller helps keep them even so they bake uniformly.
- Place the sausage balls ½–1 inch apart on the prepared baking sheet.
- Bake for 35–40 minutes, or until the outsides are golden brown and the centers are cooked through (160°F internal temperature). Cool for a few minutes before serving.
Notes
- Don’t overbake. Bake just until golden and cooked through (160°F inside). Overbaking can make them dry.
- Room temp cream cheese works best. It blends much more smoothly into the sausage mixture.
- Make-ahead friendly: Roll and refrigerate up to 48 hours before baking, or freeze unbaked balls and add 5–10 minutes to the bake time.
- No Bisquick? Substitute 1 cup all-purpose flour + 1 teaspoon baking powder (texture may vary slightly).
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Shred your own cheese for the best melt and flavor.
Nutrition Facts
Calories: 382kcalCarbohydrates: 12gProtein: 21gFat: 27gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 73mgSodium: 936mgPotassium: 266mgFiber: 0.3gSugar: 3gVitamin A: 341IUVitamin C: 0.4mgCalcium: 331mgIron: 1mg
