Cheddar Bay Sausage Balls are everything people love about classic sausage balls but with an extra boost of buttery, garlicky flavor from Cheddar Bay biscuit mix.
These bite-sized snacks are packed with sausage and cheese, making them a flavorful choice for breakfast, brunch, or party trays.
Red lobster cheddar bay sausage balls
There’s something extra comforting about a warm sausage ball fresh out of the oven.
Now imagine that same savory bite, but with the buttery, garlicky goodness of Cheddar Bay biscuit mix. That’s exactly what you get with these Cheddar Bay Sausage Balls, simple, flavorful, and ready in no time.
These cheesy sausage bites bring together everything people love about classic sausage balls with the crave-worthy flavor of Red lobster's biscuit mix.
Recipe Highlights
- Only a handful of ingredients: You don’t need much to whip up a batch, just biscuit mix, sausage, cheese, and a little milk.
- Savory and cheesy: The Cheddar Bay biscuit mix adds bold flavor without needing extra seasoning.
- Great for meal prep: These freeze and reheat beautifully, making them a go-to for quick breakfasts or snacks.
- Always a crowd-pleaser: Whether it’s for a weekend brunch or game day appetizer, sausage balls with Cheddar Bay biscuit mix disappear fast.
Ingredients
- Cheddar Bay Biscuit Mix: The Red Lobster boxed mix is the magic ingredient in this recipe, packed with garlic and buttery flavors.
- Breakfast Sausage: Regular pork sausage works best, but feel free to use hot or maple for a twist.
- Shredded Cheddar Cheese: Freshly shredded cheddar melts better and gives a gooey texture.
- Milk: Helps bind everything together and keeps the sausage balls from drying out.
- Garlic Herb Packet (from the biscuit mix): Stirred in for that signature Cheddar Bay flavor.
* Need to print out this recipe? You’ll find a printable recipe card at the end of this post. Enjoy!
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- Baking sheet
- Parchment paper
- Mixing bowls
How to make sausage balls with cheddar bay biscuit mix
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Beat softened cream cheese until smooth.
Add sausage, biscuit mix, cheddar cheese, garlic powder, salt, pepper, and Cheddar Bay seasoning. Mix well.
Roll into 1–1½ inch balls (makes about 25–30).
Arrange on baking sheet with space between.
Bake for 20–25 minutes, until golden and cooked through.
(Optional step) Brush with melted butter + parsley after baking.
Serve warm!
What to serve with
These easy breakfast sausage balls pair well with:
- Scrambled eggs or a breakfast casserole
- Fresh fruits or fruit salads like rainbow fruit salad, watermelon blueberry salad with feta cheese, a simple apple cucumber salad or a slice of watermelon pizza.
- Grits or hashbrowns
- A side of honey mustard, spicy ranch or honey sriracha aioli for dipping
They’re also great on their own as a finger food for parties and holiday brunches.
Storing and reheating leftovers
Refrigerate: Store in an airtight container for up to 4 days.
Freeze: Freeze cooked sausage balls in a freezer-safe bag for up to 3 months.
Reheat: Warm in the oven at 350°F for about 10 minutes or in the microwave for 30–45 seconds.
Helpful Tips
- Don’t overmix. Mix until just combined to keep the sausage balls tender.
- Use freshly shredded cheese. It melts better than pre-shredded and helps everything hold together.
- Scoop evenly. A small cookie scoop keeps the sausage balls uniform in size for even baking.
- Add a brush of butter. Brushing melted butter with with parsley over the top makes them extra irresistible.
FAQs
Yes! You can prep the sausage balls and refrigerate them overnight, then bake them fresh the next day.
You can use regular biscuit mix and add a teaspoon of garlic powder, a pinch of salt, and a little dried parsley, but the Cheddar Bay version really adds something special.
Cheddar is the classic choice, but you can mix in some pepper jack or Colby for variety.
More breakfast recipes like this one
Check out all our breakfast recipes!
Hope you get to try this biscuit mix sausage balls
These Cheddar Bay Sausage Balls are an easy breakfast recipe that’s anything but boring.
With cheesy, garlicky flavor in every bite, these sausage balls made with Cheddar Bay biscuit mix are bound to become a repeat favorite in your kitchen.
Whether you’re feeding a crowd or stocking the freezer for busy mornings, they’re simple, satisfying, and full of flavor.
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Cheddar Bay Sausage Balls
Ingredients
- 1 lb pork sausage (uncooked)
- 1 (11.36) oz Red Lobster Cheddar Bay biscuit mix (1 box)
- 1 ½ cups sharp cheddar cheese (shredded)
- ½ teaspoon garlic powder (optional)
- 8 oz cream cheese (softened)
- Fresh parsley
- ¼ teaspoon salt
- ½ teaspoon Black pepper
- 2 Tablespoons butter (optional)
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup faster.
- In a large bowl, beat the cream cheese with a hand mixer or stand mixer until it’s completely smooth.
- Add the sausage, biscuit mix, shredded cheddar cheese, garlic powder, salt, pepper, and the Cheddar Bay seasoning packet.
- Mix until fully combined. (The dough will be thick — that’s normal!)
- Scoop and roll the mixture into balls about 1 to 1½ inches in size. (You should have about 25–30 balls.)
- Arrange the sausage balls evenly on the prepared baking sheet, leaving a little space between each one.
- Bake for 20 to 25 minutes, or until they are golden brown and cooked through.
Optional step
- While the sausage balls bake, melt butter and stir in chopped parsley. Brush the parsley butter over the sausage balls right after baking for extra flavor.
- Serve warm and enjoy!
Notes
- Room-Temperature Cream Cheese: For the easiest mixing, let the cream cheese sit out for about 30 minutes beforehand. It should be soft enough to blend without lumps.
- Mixing Tip: The dough may feel sticky. Lightly coat your hands with a little oil or nonstick spray to make rolling the balls easier.
- Baking Tip: For even cooking, rotate the baking sheet halfway through the baking time if your oven has hot spots.
- Cheese Options: Sharp cheddar gives the most flavor, but you can swap in pepper jack or a cheddar blend for a little twist.
- Make-Ahead: You can roll the sausage balls a day ahead and refrigerate them. Bake straight from the fridge, just add a minute or two to the baking time.
- Freezing Tip: These freeze beautifully after baking! Let them cool, then store in freezer bags. Reheat at 350°F for about 10 minutes.
