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.

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.

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

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

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

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

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

Serving Suggestions

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

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. Thanks for visiting!