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Homemade Breakfast Biscuits with Sausage, Veggies, and Cheddar Recipe

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3.8 from 29 reviews

These homemade breakfast biscuits are a delicious and filling way to start your day, packed with high-protein ingredients like ground chicken sausage, eggs, and cheddar cheese. Perfect for making a big batch ahead of time to freeze and enjoy for convenient grab-and-go mornings.

  • Total Time: 29 minutes
  • Yield: 12 biscuits

Ingredients

Vegetables

  • 1 Tablespoon olive oil (15 ml)
  • ½ cup yellow onion, diced (about ½ small onion, 71g)
  • 1 cup red bell pepper, diced (about ½ bell pepper, 71g)

Meat

  • 16 oz ground chicken sausage or pork sausage

Egg Mixture

  • 6 large eggs, beaten
  • 1 cup shredded cheddar cheese (113g)

Dry Ingredients

  • 2 cups all-purpose flour (250g)
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon dried sage
  • ¼ teaspoon dried thyme

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) and prepare an 18×13 inch baking sheet by lining it with parchment paper to prevent sticking.
  2. Sauté Vegetables: Heat olive oil in a skillet over medium heat. Add the diced yellow onion and red bell pepper and sauté for 5 minutes until softened and fragrant.
  3. Cook Sausage: Push the sautéed vegetables to one side of the skillet. Add the ground chicken or pork sausage to the empty side and break it into very small pieces using a meat chopper or spatula. Cook until browned and thoroughly cooked through.
  4. Prepare Biscuit Dough: In a large mixing bowl, combine the flour, baking powder, salt, black pepper, dried sage, and dried thyme. In a separate bowl, whisk the eggs until well beaten and stir in the shredded cheddar cheese and the cooked sausage-vegetable mixture. Make a well in the center of the flour mixture and pour in the egg mixture, stirring until just combined. The dough will be wet and somewhat sloppy.
  5. Scoop and Bake: Using a spoon or ice cream scoop, portion out approximately ⅓ cup of dough for each biscuit onto the prepared baking sheet, forming 12 portions. Bake in the preheated oven for 10-14 minutes until the biscuits are set and cooked through.
  6. Storage: Allow biscuits to cool slightly. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for longer storage.

Notes

  • For easy portioning, use a ⅓ cup measuring scoop to ensure uniform biscuit sizes.
  • These biscuits freeze well; to reheat, warm from frozen in a 350°F oven for 10-15 minutes or until heated through.
  • You can substitute ground pork sausage if preferred instead of chicken sausage.
  • Feel free to add extra herbs or spices like paprika or cayenne for a flavor twist.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 14 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/homemade-breakfast-biscuits-with-sausage-veggies-and-cheddar-recipe/