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I whipped up these Cheddar Bay Sausage Balls by accident when I needed something fast for a breakfast get-together. Mixing Red Lobster's biscuit goodness with sausage and two cheeses turned out so good. The outside gets super crispy, and the inside stays soft. Now everybody begs me to bring them every time there's a breakfast thing.
Irresistible Snack Idea
My favorite thing about these is how crazy easy they are to toss together. Just four simple things and you're good. They taste like you spent hours, but honestly, you won't believe it. I serve them for everything—chill weekend brunch, game nights, you name it. Plus, they're easy on the wallet and disappear in no time flat.
What You’ll Need
- Cream cheese: Make sure it’s super soft before you blend it in.
- Sharp cheddar cheese: Freshly shredded gives you max flavor.
- Raw ground sausage: Any brand you love is perfect.
- Cheddar Bay Biscuit Mix (Red Lobster brand): This stuff adds that classic, craveable flavor.
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Ready to Start Cooking
- Bake them off:
- Set your oven for 350°F and bake for around 20 minutes. You’ll see a beautiful golden color and smell that cheesy goodness all over your house.
- Make your balls:
- Grab a cookie scoop and shape the mixture into little balls about an inch wide. Easiest way to get them all even.
- Combine everything:
- Put biscuit mix plus the seasoning mix, sausage, and both cheeses in a big bowl. Dive in with your hands and mix until it all sticks together.
Little Tricks I Use
After dozens of batches, I can tell you a cookie scoop is the way to go for getting every meatball just right. Feeling spicy? Toss in diced jalapeños. My kids freak when I hide a cheese cube inside for melty surprises. Right out of the oven I run a bit of melted butter over them—trust me, it makes all the difference.
Fun Ways to Eat
You can do so much with these! We pair them with scrambled eggs for breakfast, or stash a few in lunchboxes. If friends are over, I put out dips like ranch and honey mustard—sometimes my cheesy dip too. They've shown up at our Easter brunch and vanished before dessert. Last year’s game day? I doubled up and not a single one was left by halftime.
Save for Later
Stick any leftovers in an airtight box and they'll last about four days in the fridge. If I’m planning ahead, I freeze them—spread them out on a tray so they don’t stick, then bag up. When you want more, reheat at 350°F for ten minutes. Cover with foil and some melted butter keeps them soft and tasty.
Try Something Different
Some nights I make them with Pepper Jack cheese for a spicy swap. Garlic powder or herbs (thyme’s my favorite) shake up the flavor. One neighbor mixes in chopped pecans for a little crunch—so good. Need a gluten-free version? Swap in a gluten-free biscuit mix and you’re set. Honestly, the fun part is making them your own every time.
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Make Them Stand Out
If you want to dress them up, slide them onto skewers with lots of colorful veggies—makes a great party platter. Sometimes I split them open for mini sliders and watch my kids go nuts. Once, I finished them off with a little hot honey and wow, total crowd-pleaser. Whether it’s just family or a room full of guests, they never last long. Change up your toppings or fillings and you’ll always have something new.
Frequently Asked Questions
- → Is it alright to prep these early?
Definitely, just roll them out and stash in the fridge for a whole day. You can also freeze the unbaked balls and toss them in the oven straight from the freezer up to 3 months later.
- → Which sausage should I grab?
Any breakfast sausage is great, or swap in a spicy one for extra flavor. If it’s a sausage link, peel off the outer skin first.
- → Can I swap out the biscuit mix?
You can use standard biscuit mix, but Cheddar Bay gives it that familiar taste. The flavor will just be a bit more plain without the special blend.
- → What’s the best way to store any left?
Keep leftovers shut tight in the fridge, good for three days. Just zap them in the microwave or pop in the oven to warm them up again.
- → What makes the sausage balls dry?
If the cream cheese is still cold or you mix the dough too much, they get dry. Keep it soft and stop mixing once it’s just combined.