The first time I made these Sausage Ball Biscuit Bombs, I was whisked right back to my childhood kitchen, where Sunday mornings were always a chaotic but delicious affair. My mom, always keen on keeping breakfast simple yet hearty, would whip up her famous sausage balls. They were the kind of bite-sized treats that made us eagerly huddle around the table, fighting over the last one, even though she always made more than enough. There was something so comforting about biting into that perfectly cheesy, sausage-packed ball, crispy on the outside and gooey in the center, that made every Sunday feel special.
Years later, when I moved out and started hosting weekend brunches for my friends, I wanted to recreate that sense of nostalgia. But, like most of us, I was on the lookout for recipes that were just a tad more elevated while still being low-maintenance. That’s how I came up with this twist on my mom’s classic sausage balls — these Sausage Ball Biscuit Bombs. They combine the best of both worlds: the familiar, comforting flavor of the sausage balls I grew up with and the buttery, flaky texture of store-bought biscuits. Plus, the hidden cube of cheddar cheese at the center is like a little surprise waiting to be discovered.
The first time I served these at a brunch gathering, I knew I had hit gold. As my friends reached for seconds (and thirds), I realized that food has a beautiful way of connecting us to our memories. Every bite seemed to evoke the same feelings of warmth and comfort that I used to experience on those lazy Sunday mornings with my family. And let me tell you, the everything bagel seasoning on top? That was a revelation. It adds just the right amount of crunch and seasoning that takes these biscuit bombs from simple to unforgettable.
What I love most about this recipe is how easy it is to customize. Don’t like pork sausage? Try it with chicken or turkey sausage. Have a favorite cheese? Swap out the cheddar for pepper jack or gouda. The possibilities are endless, and the end result is always the same: a crowd-pleasing snack that everyone will rave about.
So whether you’re looking to impress at your next brunch, or you simply want to add a new favorite to your family’s breakfast rotation, these Sausage Ball Biscuit Bombs are the perfect solution. Trust me, they’ll be gone before you know it.
Making Cheesy Philly Cheesesteak Pasta Bake
Click here to get printable version
Ingredients
- 1 pound lean ground beef
- 2 tablespoons salted butter
- 1 teaspoon Worcestershire sauce
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1 red bell pepper, deseeded and sliced
- 1 green bell pepper, deseeded and sliced
- 1 medium yellow onion, sliced
- 8 ounces baby portobello mushrooms, sliced
- 4 cups beef broth
- 8 ounces cavatappi pasta
- 4 ounces cream cheese, cubed
- 12 slices provolone cheese
Directions
- Preheat your oven to 350°F (175°C) and prepare an oven-safe skillet.
- Cook the ground beef over medium heat until fully browned. Drain any excess fat and set the beef aside.
- Add butter to the skillet and let it melt completely. Stir in Worcestershire sauce, onion powder, garlic powder, salt, and black pepper.
- Return the beef to the skillet. Add the sliced bell peppers and onions, cooking until they start to soften, about 5 minutes.
- Add mushrooms and cook for another 5 minutes, stirring occasionally.
- Pour in beef broth and bring the mixture to a boil. Add the cavatappi pasta and cook according to package directions, approximately 8 minutes.
- Remove the skillet from heat. Stir in the cubed cream cheese until it’s fully melted and incorporated.
- Layer the provolone slices on top of the beef and vegetable mixture, completely covering the top.
- Transfer the skillet to the preheated oven and bake for 20 minutes, or until the cheese is melted and bubbling with golden edges.
- Remove from the oven and serve immediately. Optionally, garnish with freshly chopped parsley.
Storing Suggestion
Allow the casserole to cool completely before storing. Place leftovers in an airtight container and refrigerate for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave individual servings on medium power.
Cooking Tips
To enhance flavor, use freshly grated cheese instead of pre-packaged slices. You can also substitute ground turkey or chicken for the beef to lighten the dish. Adding a splash of hot sauce or red pepper flakes will give it a spicy kick. If you prefer a more indulgent dish, add extra cream cheese for a creamier texture.
Serving Suggestions
Serve the casserole with a side of garlic bread or a simple green salad for balance. A cold glass of iced tea or a light red wine would complement the rich, cheesy flavors well. Garnish with fresh parsley or chopped chives for a pop of color.
Ingredient Substitutions
If you’re out of cavatappi pasta, you can substitute it with elbow macaroni, penne, or rotini. For a dairy-free version, swap out the cream cheese and provolone with plant-based alternatives. Ground chicken or turkey can be used instead of beef for a lighter option.
Seasonal Variations
During summer, consider using fresh tomatoes or zucchini in place of mushrooms. In the fall, you can add a small amount of roasted butternut squash or sweet potatoes to give the casserole a seasonal touch. Winter months can call for the use of hearty vegetables like kale or spinach.
Allergen Information
This recipe contains dairy (butter, cream cheese, and provolone), gluten (pasta), and may contain gluten in Worcestershire sauce. For dairy-free alternatives, you can use plant-based butter and cheese. Gluten-free pasta and Worcestershire sauce can be substituted for a gluten-free version.
FAQ:
How do I prevent the cheese from burning on top?
To avoid burning, cover the casserole with aluminum foil for the first 10 minutes of baking, then remove the foil to let the cheese brown slightly.
Can I make this recipe ahead of time?
Yes, you can prepare the casserole up to the baking step, cover it tightly, and refrigerate for up to 24 hours. When ready to bake, simply preheat the oven and bake as instructed.
Can I freeze the casserole?
Absolutely. Let the casserole cool completely, then wrap it tightly in plastic wrap and aluminum foil before freezing. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
What can I use instead of cavatappi pasta?
You can replace cavatappi with any short pasta like rotini, penne, or elbow macaroni. These shapes hold sauce well and will work nicely in this dish.
Is this dish spicy?
No, this recipe is not spicy by default. If you prefer some heat, you can add crushed red pepper flakes or hot sauce to the seasoning mix.
Can I make this recipe gluten-free?
Yes, to make this recipe gluten-free, use gluten-free pasta and ensure that your Worcestershire sauce is gluten-free as well. There are also gluten-free cream cheese and cheese options available.
Sausage Ball Biscuit Bombs
Ingredients
- 1 package Jimmy Dean Premium Sausage
- 4 cups shredded cheddar cheese
- 3 cups biscuit mix
- 1 block cheddar cheese cut into ½-inch cubes
- 2 cans 8-count large refrigerated biscuits
- Everything bagel seasoning
Instructions
- Begin by preheating your oven to 350°F.
- In a large bowl, combine the sausage, shredded cheddar cheese, and biscuit mix.
- Take a small portion of the sausage mixture and flatten it into a circle. Place a cube of cheddar cheese in the center.
- Carefully shape the mixture into a ball around the cheese cube.
- Arrange the sausage balls on a cookie sheet and bake for 12-15 minutes, or until fully cooked.
- While the sausage balls are baking, separate each biscuit into two halves and gently stretch them with your fingers.
- Place a sausage ball in the center of each biscuit round and shape the biscuit around the sausage into a ball.
- Transfer the biscuit-wrapped sausage balls to a clean baking sheet and sprinkle with everything bagel seasoning.
- Bake for an additional 10-12 minutes until they turn golden brown.
- Serve and enjoy!
