Easy Sausage Egg Breakfast Biscuits

Everything you love about a hearty breakfast – sausage, eggs, cheese, and warm biscuits – baked into one easy, handheld bite. These sausage egg breakfast biscuits are cozy, satisfying, and lightly studded with onion and bell pepper for extra flavor. They are perfect for meal prep and reheat beautifully for quick breakfasts all week long.

If you’re anything like me, savory breakfasts always win, especially on mornings when I don’t want to fuss before coffee. These easy sausage egg breakfast biscuits are soft, cheesy, and packed with protein from sausage, eggs, and cheese, with a few veggies mixed in for extra flavor. They’re basically everything you’d order in a breakfast sandwich, baked into a cozy, grab-and-go biscuit.

Why You’ll Love These Sausage Egg Breakfast Biscuits

This is the kind of breakfast recipe I make when I want something filling, easy, and already taken care of before the week gets busy.

• Make-ahead friendly: I love making a batch of these at the beginning of the week because they’re easy to prep ahead, freeze beautifully, and reheat without drying out.
• Filling & satisfying: They’re hearty and filling enough to actually keep me satisfied, thanks to all the protein from the sausage, eggs, and cheese.
• Easy to customize: Plus, they’re easy to customize with whatever I have on hand, which is exactly why this recipe stays on repeat in my house.

If you are looking for more hearty breakfast recipes, try my Sweet Potato Sausage and Egg Breakfast Casserole, Ham & Cheese Breakfast Muffins, and Breakfast Burrito.

Ingredients (With Helpful Notes & Substitutions)

Before you start, here’s what makes each ingredient shine – and how to swap if needed.

• Italian ground sausage – Brings bold seasoning; mild or hot both work well
• Eggs – Bind everything together and add protein
• Shredded cheddar cheese – Sharp cheddar adds the most flavor, but Colby Jack or a dairy-free shred also work
• Yellow onion and red bell pepper – Adds natural sweetness once sautéed
• Dry Ingredients – All-purpose flour or gluten-free all-purpose flour (1:1 blend recommended), baking powder, salt, black pepper, garlic powder & dried thyme (adds that “breakfast sausage” aroma)

For a full ingredients list with measurements, check the recipe card below.

How to Make Breakfast Biscuits

1. Heat the olive oil in a skillet and cook the onion and bell pepper until softened. Add the sausage and cook, breaking it up, until browned. Remove from heat.

1. In a large bowl, whisk together the flour, baking powder, salt, black pepper, garlic powder, and dried thyme.

1. In a separate bowl, stir together the eggs, shredded cheddar cheese, and the cooked sausage mixture.

1. Add the wet ingredients to the dry ingredients and gently stir just until combined. The dough will be thick and slightly wet.

1. Use a ⅓-cup measuring cup to scoop the dough into 12 portions and place them onto a parchment-lined baking sheet.

1. Bake until the biscuits are set and cooked through, about 10–14 minutes. Let cool slightly before serving.

TIPS FROM NELI’S KITCHEN

Top Tips for Perfect Breakfast Biscuits

A few small details make a big difference with this recipe.

• Don’t overmix the dough – Stir just until combined to keep biscuits tender
• Let the sausage mixture cool slightly before adding eggs so they don’t scramble
• Use a scoop or spoon sprayed with oil to portion the dough cleanly
• Wet dough = fluffy biscuits – Resist the urge to add more flour
• Check gluten-free biscuits early – They can bake a bit faster depending on the blend

Serving Suggestions

These biscuits are filling on their own, but here are a few favorite ways I like to serve them:

• With fresh fruit, a simple fruit salad or a citrus salad for balance
• Split and spread with butter or hot honey
• Serve alongside roasted potatoes or hash browns for a brunch spread

Make-Ahead, Storing & Freezing

One of the best things about these biscuits is how well they store.

• Make Ahead: You can bake the biscuits in advance, let them cool, and store them for easy reheating later. To save even more time, sometimes I like to prep the filling ahead by sautéing the onion, bell pepper, and sausage and storing them in the fridge, then mix with the eggs and cheese when ready to bake.
• To Store: Keep in an airtight container in the fridge for several days
• To Freeze: Freeze fully cooled biscuits in a single layer, then transfer to a freezer bag. Reheat straight from frozen in the microwave or oven
• To Reheat: Microwave for a quick weekday breakfast

Variations You’ll Want to Try

Once you’ve made them once, it’s easy to customize:

• Meat swap: Swap sausage for breakfast turkey sausage, ham, or bacon
• Cheese swap: Use Swiss cheese or pepper jack cheese for heat
• No Veggies: You can skip the onion and bell pepper for a simpler biscuit. Make sure you reduce the eggs slightly (by about one egg) to keep the biscuits from becoming too dense. The dough should still be thick and scoopable, not pourable.
• Add a pinch of smoked paprika for extra depth

If you enjoyed this recipe or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the 📝 comments below.

Sausage Egg Breakfast Biscuits

Easy sausage egg breakfast biscuits made with Italian sausage, eggs, cheddar cheese, and simple pantry ingredients. A savory make-ahead breakfast perfect for busy mornings or brunch. Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 12

Ingredients  

• 1 tablespoon olive oil
• ½ cup yellow onion, diced
• ½ cup red bell pepper, diced
• 1 lb Italian ground sausage
• 6 large eggs, beaten
• 1 cup shredded cheddar cheese

Dry Ingredients

• 2 cups all purpose flour, or gluten-free
• 2 teaspoons baking powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ¼ teaspoon dried thyme

Instructions 

• Preheat oven to 400°F and line a baking sheet with parchment paper.
• Heat oil in a skillet; cook onion and bell pepper until soft. Set aside. Add sausage to the skillet and cook, breaking it up, until browned.
• In a large bowl, whisk together the flour, baking powder, salt, black pepper, garlic powder, and dried thyme until evenly combined.
• In a separate bowl, stir together the beaten eggs, shredded cheddar cheese, and the cooked sausage mixture until well mixed.
• Add wet ingredients to dry ingredients and stir just until combined (dough will be wet).
• Scoop the dough using a ⅓-cup measuring cup to form 12 biscuits on the baking sheet, then bake the breakfast biscuits for 10–14 minutes until cooked through.

Video

Nutrition

• Calories: 276 kcal
• Carbohydrates: 18 g
• Protein: 13 g
• Fat: 17 g
• Saturated Fat: 6 g
• Polyunsaturated Fat: 2 g
• Monounsaturated Fat: 7 g
• Trans Fat: 0.1 g
• Cholesterol: 118 mg
• Sodium: 599 mg
• Potassium: 179 mg
• Fiber: 1 g
• Sugar: 1 g
• Vitamin A: 437 IU
• Vitamin C: 9 mg
• Calcium: 128 mg
• Iron: 2 mg

Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.