What the heck is this?
So you need something that’ll make people go “Oh my GOD, what ARE these?” at your next brunch, game day, or literally any gathering where you want to be the hero? Enter: Sausage & Cream Cheese Biscuit Bites. These little golden pockets of pure joy are basically breakfast heaven wrapped in buttery, flaky pastry. We’re talking creamy, savory sausage filling nestled inside tender biscuit dough that practically melts in your mouth. They’re bite-sized, which means people can pop them like candy (and trust me, they will). Even my picky nephew who “doesn’t like breakfast food” demolished half the batch before I could stop him. Yeah, they’re THAT good.
Why You’ll Love This Recipe
- Crowd pleasers — seriously, make a double batch because they disappear FAST
- Perfect for any time — breakfast, brunch, appetizers, late-night snacks
- Make-ahead friendly — prep the night before, bake in the morning
- Customizable — swap in different sausages or add your favorite spices
- Freezer friendly — because having these on standby is just smart living
- Only 6 ingredients — keeping it simple but fancy-looking
The Good Stuff You’ll Need
For the Filling:
- 1 lb breakfast sausage (Jimmy Dean or similar)
- 8 oz cream cheese, softened
- 1/4 cup green onions, finely chopped (optional but recommended)
- 1/2 tsp garlic powder
- Black pepper to taste
For the Biscuits:
- 2 cans refrigerated biscuit dough (the flaky layers kind)
- 1 egg, beaten (for that golden finish)
Let’s Do This
Step 1: Get That Sausage Situation Sorted
Preheat your oven to 375°F.
Brown the sausage in a large skillet over medium heat, breaking it up as it cooks (about 8-10 minutes). You want it fully cooked and crumbly.
Drain off most of the grease, but leave a tiny bit for flavor.
Step 2: Make It Creamy
Let the sausage cool for a minute, then stir in the softened cream cheese, green onions, garlic powder, and a few cracks of black pepper.
Mix until everything’s combined and creamy. Taste it — this is your quality control moment.
Step 3: Biscuit Magic
Pop open those biscuit cans (satisfying AF, right?).
Separate each biscuit and gently split them in half to make thinner rounds. You should have about 32 pieces total.
Step 4: Assembly Time
Press each biscuit piece into a mini muffin tin cup, creating little cups.
Spoon about 1 tablespoon of the sausage mixture into each biscuit cup.
Brush the tops with beaten egg for that gorgeous golden color.
Step 5: Bake and Be Amazed
Bake for 12-15 minutes until the biscuits are golden brown and puffed up.
Let them cool in the pan for about 5 minutes before removing (they’ll be molten hot inside).
Serving Suggestions
These are perfect on their own, but if you want to get fancy:
- Drizzle with honey for sweet-savory vibes
- Serve with hot sauce on the side for the spice lovers
- Add them to a brunch spread with fresh fruit and coffee
- Make them the star of your tailgate spread
Switch It Up
Spicy Version: Use hot breakfast sausage and add a pinch of cayenne to the cream cheese mixture.
Herb Party: Mix in fresh chives, parsley, or dill with the cream cheese.
Cheesy Dreams: Add 1/2 cup shredded cheddar to the sausage mixture.
Turkey Time: Swap the pork sausage for turkey sausage if you’re keeping it lighter.
Veggie Boost: Add finely diced bell peppers or jalapeños to the mix.
Make-Ahead Tips
Night Before: Assemble the bites completely, cover with plastic wrap, and refrigerate. Bake in the morning (might need an extra 2-3 minutes).
Freezer Stash: Freeze the assembled unbaked bites on a baking sheet, then transfer to freezer bags. Bake straight from frozen (add 5-7 minutes to cooking time).
Leftover Love: These reheat beautifully in a 350°F oven for 5-7 minutes.
Questions People Actually Ask
Q: Can I use homemade biscuit dough? A: Absolutely! But honestly, the canned stuff works perfectly and saves you time.
Q: How do I know when they’re done? A: They should be golden brown on top and the biscuit should spring back when lightly touched.
Q: Can I make these dairy-free? A: Try dairy-free cream cheese, but the texture might be slightly different.
Q: What if I don’t have mini muffin tins? A: You can use regular muffin tins — just use 2 biscuit pieces per cup and add more filling.
Q: How long do leftovers keep? A: 3-4 days in the fridge, but let’s be real — there probably won’t be leftovers.
Print
Sausage & Cream Cheese Biscuit Bites: The Ultimate Party Pleaser
- Total Time: 30 minutes
- Yield: 16 bites (serves 6-8 as appetizers) 1x
Description
So you need something that’ll make people go “Oh my GOD, what ARE these?” at your next brunch, game day, or literally any gathering where you want to be the hero? Enter: Sausage & Cream Cheese Biscuit Bites. These little golden pockets of pure joy are basically breakfast heaven wrapped in buttery, flaky pastry. We’re talking creamy, savory sausage filling nestled inside tender biscuit dough that practically melts in your mouth. They’re bite-sized, which means people can pop them like candy (and trust me, they will). Even my picky nephew who “doesn’t like breakfast food” demolished half the batch before I could stop him. Yeah, they’re THAT good.
Ingredients
For the Filling:
- 1 lb breakfast sausage (Jimmy Dean or similar)
- 8 oz cream cheese, softened
- 1/4 cup green onions, finely chopped (optional but recommended)
- 1/2 tsp garlic powder
- Black pepper to taste
For the Biscuits:
- 2 cans refrigerated biscuit dough (the flaky layers kind)
- 1 egg, beaten (for that golden finish)
Instructions
Preheat your oven to 375°F.
Brown the sausage in a large skillet over medium heat, breaking it up as it cooks (about 8-10 minutes). You want it fully cooked and crumbly.
Drain off most of the grease, but leave a tiny bit for flavor.
Let the sausage cool for a minute, then stir in the softened cream cheese, green onions, garlic powder, and a few cracks of black pepper.
Mix until everything’s combined and creamy. Taste it — this is your quality control moment.
Pop open those biscuit cans (satisfying AF, right?).
Separate each biscuit and gently split them in half to make thinner rounds. You should have about 32 pieces total.
Press each biscuit piece into a mini muffin tin cup, creating little cups.
Spoon about 1 tablespoon of the sausage mixture into each biscuit cup.
Brush the tops with beaten egg for that gorgeous golden color.
Bake for 12-15 minutes until the biscuits are golden brown and puffed up.
Let them cool in the pan for about 5 minutes before removing (they’ll be molten hot inside).
Notes
These are perfect on their own, but if you want to get fancy:
- Drizzle with honey for sweet-savory vibes
- Serve with hot sauce on the side for the spice lovers
- Add them to a brunch spread with fresh fruit and coffee
- Make them the star of your tailgate spread
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: ~180 kcal
- Fat: ~14g
- Carbohydrates: ~8g
- Protein: ~8g