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Preheat your oven to 400°F. Line a baking sheet with parchment paper.

In a large skillet over medium heat, brown the breakfast sausage, breaking it apart with a spoon as it cooks. Once fully cooked, remove the sausage from the pan and set aside, reserving any drippings in the skillet.

If needed, add 1 tablespoon of vegetable oil to the skillet. Add the diced red bell pepper, green bell pepper, and yellow onion. Sauté for 3-5 minutes until the vegetables begin to soften.

In a large mixing bowl, crack and beat the 8 large eggs until well combined.

Add the cooked sausage, sautéed bell peppers, and onions to the beaten eggs. Stir in 1 1/2 cups of shredded sharp cheddar cheese for the mixture. Mix everything thoroughly to combine.

To the wet mixture, add the 2 cups of all-purpose flour and 2 teaspoons of baking powder. Mix until all ingredients are well combined and form a thick, cohesive batter.

Using an ice cream scoop, portion out the mixture onto the prepared baking sheet, leaving some space between each biscuit.

Sprinkle the remaining 1/2 cup of shredded sharp cheddar cheese on top of each scooped biscuit.

Bake in the preheated oven for approximately 15 minutes, or until the biscuits are golden brown and cooked through.

Serve the breakfast biscuits immediately, optionally with hot sauce on the side. They can also be frozen for later enjoyment.


Preheat your oven to 400°F. Line a baking sheet with parchment paper.

In a large skillet over medium heat, brown the breakfast sausage, breaking it apart with a spoon as it cooks. Once fully cooked, remove the sausage from the pan and set aside, reserving any drippings in the skillet.

If needed, add 1 tablespoon of vegetable oil to the skillet. Add the diced red bell pepper, green bell pepper, and yellow onion. Sauté for 3-5 minutes until the vegetables begin to soften.

In a large mixing bowl, crack and beat the 8 large eggs until well combined.

Add the cooked sausage, sautéed bell peppers, and onions to the beaten eggs. Stir in 1 1/2 cups of shredded sharp cheddar cheese for the mixture. Mix everything thoroughly to combine.

To the wet mixture, add the 2 cups of all-purpose flour and 2 teaspoons of baking powder. Mix until all ingredients are well combined and form a thick, cohesive batter.

Using an ice cream scoop, portion out the mixture onto the prepared baking sheet, leaving some space between each biscuit.

Sprinkle the remaining 1/2 cup of shredded sharp cheddar cheese on top of each scooped biscuit.

Bake in the preheated oven for approximately 15 minutes, or until the biscuits are golden brown and cooked through.

Serve the breakfast biscuits immediately, optionally with hot sauce on the side. They can also be frozen for later enjoyment.
