Bacon Sausage Breakfast Balls Recipe

My Grandson’s Favorite Morning

My grandson calls these “dragon eggs.” I still laugh at that. He says they look like treasure. I say they taste like a big, warm hug. We make them on special Saturday mornings.

It’s our little tradition. The kitchen gets noisy and happy. Doesn’t that smell amazing? The sizzle of bacon fills the air. It matters because these moments are the real recipe. The food is just a bonus.

Let’s Get Wrapping

First, roll out your biscuit dough. Make little circles. They don’t have to be perfect. Mine never are! Top each with a bit of cooked sausage. Then add a good pinch of cheese.

Now, pinch the dough closed. Make a little bundle. This keeps all the goodness inside. Next, wrap each bundle with a bacon strip. Use a toothpick to hold it. It’s like putting a cozy blanket on them.

The Sizzle and Fry

Heat your oil in a deep pan. Please be careful. It can spit. Gently add your balls. Do not crowd the pan. Let them swim for a few minutes.

Turn them with tongs. Cook until golden brown. The bacon will get crispy. This is the best part. Fun fact: the first known recipe for fried dough balls dates back to ancient Rome! Drain them on paper towels. Let them cool just a bit.

Why This Works So Well

This recipe is clever. The biscuit dough cooks into a soft pillow. It holds the salty sausage and melty cheese. The bacon wrap adds crunch and flavor.

Everything cooks together. That’s why it matters. Each bite has every flavor. You get soft, crunchy, salty, and creamy. It’s a full experience. What’s your favorite dipping sauce? I love mine with cool ranch.

Your Turn in the Kitchen

You can make these your own. Try different cheeses. Pepper jack is spicy and nice. Use turkey sausage if you like. The method stays the same.

This is a great recipe for a crowd. It feels fancy but is simple. What would you name these fun breakfast balls? Tell me your ideas. I love hearing your kitchen stories too. Sharing food is how we share love. That always matters most.

Ingredients:

Ingredient	Amount	Notes
Biscuit dough	8 count
Ground sausage	½ pound	Cooked
Shredded cheese	1 cup	Any type
Bacon	8 strips
Canola Oil	As needed	For frying

My Grandson’s Favorite Morning Treat

Good morning, dear. The sun is just peeking in my kitchen window. It reminds me of my grandson, Tommy. He always sleeps in on Saturdays. But he smells these breakfast balls and comes running. Doesn’t that smell amazing? It’s a simple, cozy recipe. Let’s make some magic together.

Step 1: First, pop open that biscuit dough. I still jump at that sound! Roll each biscuit into a little circle. Aim for about three inches wide. Now, grab your cooked sausage. Sprinkle a bit on each dough circle. Then, add a happy pinch of cheese. I like cheddar, but use what you love.

Step 2: This is the fun part. Pinch the dough edges together. You are making a little treasure bundle. Seal it tight so the cheese stays inside. (A hard-learned tip: if your dough is sticky, dust your fingers with flour.) Now, take a bacon strip. Wrap it around your dough ball. Use a toothpick to hold it on, like a little safety pin.

Step 3: Time to fry. Heat your oil in a big pan. It should be about 350 degrees. Carefully add your balls one by one. They will sizzle and dance. Let them cook for 5-6 minutes per side. Turn them until they are golden brown all over. The bacon will get nice and crispy. What’s the sign that the dough is cooked? Share below!

Step 4: Almost done! Lift them out with a slotted spoon. Let them rest on paper towels. This soaks up extra oil. Let them cool just a minute before serving. They are best warm. I always serve them with a bowl of white country gravy for dipping. Tommy says that’s the best part.

Cook Time: 15–20 minutes
Total Time: 30 minutes
Yield: 8 breakfast balls
Category: Breakfast, Appetizer

Let’s Mix It Up Next Time

This recipe is like a blank canvas. You can paint it with different flavors. Here are three fun twists my family loves. Try one next weekend.

The Garden Twist: Skip the sausage. Use finely chopped mushrooms and spinach instead.

The Sweet & Spicy: Add a tiny slice of jalapeño inside. Use pepper jack cheese for a kick.

The Pizza Party: Mix a spoon of pizza sauce into the sausage. Use mozzarella cheese. It’s a pizza for your hands!

Which one would you try first? Comment below!

Serving Them With Style

These balls are a meal by themselves. But I love making a pretty plate. Serve them on a big platter for sharing. Add a small bowl of gravy in the center. For sides, fresh fruit cuts the richness. Some crispy hash browns are perfect, too.

What to drink? For a cozy morning, a glass of cold apple cider is lovely. For a special brunch, a mimosa pairs beautifully. The orange juice is so refreshing. Which would you choose tonight?

Keeping Your Breakfast Balls Happy

Let’s talk about storing these tasty balls. First, let them cool completely. Then pop them in a sealed container in the fridge. They will be good for three days.

You can freeze them for later, too. I freeze them on a baking sheet first. Then I transfer them to a freezer bag. This stops them from sticking together.

To reheat, use your oven or air fryer. It keeps them crispy. I once microwaved one and it got soggy. We learned our lesson that morning!

Making a big batch saves busy mornings. This matters because a good start makes a good day. Have you ever tried storing it this way? Share below!

Little Fixes for Big Flavor

Sometimes the filling tries to escape. Roll your dough thin and seal it tight. Pinch the edges like you’re closing a little purse.

The bacon might not cook evenly. I remember when mine was raw in one spot. Just rotate the balls often in the oil. This helps the bacon crisp all over.

The oil temperature is key. If it’s too cool, the balls get greasy. If it’s too hot, the outside burns. Use a thermometer if you have one.

Fixing these small issues builds your cooking confidence. It also makes sure every bite is delicious. Which of these problems have you run into before?

Your Questions, My Answers

Q: Can I make these gluten-free? A: Yes! Use your favorite gluten-free biscuit dough. The method stays the same.

Q: Can I prepare them ahead? A: Absolutely. Assemble the balls the night before. Keep them covered in the fridge until morning.

Q: What cheese works best? A: Any melty cheese is great. Cheddar, pepper jack, or Colby are all perfect. Fun fact: I used leftover American cheese once and it was wonderfully gooey!

Q: Can I bake instead of fry? A: You can. Bake at 375°F until golden. The bacon may not get as crisp.

Q: How do I double the recipe? A: Just double all the ingredients. Use a bigger pot for frying so they aren’t crowded. Which tip will you try first?

From My Kitchen to Yours

I hope you love making these breakfast balls. They always make my kitchen smell like a happy weekend. I would love to see your creations.

Share a picture of your plate with me. It makes my day to see your cooking adventures. Have you tried this recipe? Tag us on Pinterest!

Thank you for spending time in my kitchen today. I am so glad you are here. Now, go make something delicious.

Happy cooking!

—Anna Whitmore.