1/2 Photos of Sausage Cheese Balls
These are a little more moist than the standard sausage ball recipe. Use whatever flavor of 'cream of' soup you like. I generally use cream of mushroom, but cream of celery or chicken is also good.
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Units: US | Metric
- 1Preheat oven to 375 degrees. Spray baking sheets with cooking spray.
- 2Using a heavy-duty stand mixer with a dough hook (or your hands), mix the raw sausage and cheese together, then add the cream of mushroom soup. Add the garlic powder and Italian seasoning, then gradually add the biscuit mix until all is thoroughly combined.
- 3Shape into small balls about the size of a walnut, and place on baking sheet. Bake for 18-20 minutes, then remove and cool on a rack.
- 4You can also freeze these, either after they're cooked or (the way I prefer to do it) after you shape them and put them on the pan. I put them into the freezer for a couple of hours right on the baking sheets, then take them out and put them in a zip-top bag. Then I can take out a few at night, thaw them in the fridge, and pop them into the oven the next morning for a quick breakfast.
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Nutritional Facts for Sausage Cheese Balls
Serving Size: 1 (20 g)
Servings Per Recipe: 60
- Amount Per Serving
- % Daily Value
- Calories 67.7
- Calories from Fat 39
- Total Fat 4.3 g
- Saturated Fat 1.7 g
- Cholesterol 9.5 mg
- Sodium 154.0 mg
- Total Carbohydrate 4.2 g
- Dietary Fiber 0.1 g
- Sugars 0.8 g
- Protein 2.6 g