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In a large skillet, brown the 1 pound of breakfast sausage over medium heat, breaking it apart with a spoon until fully cooked and crumbled. Drain any excess fat, then remove the cooked sausage from the skillet and set aside, leaving any rendered fat/oil in the pan.

If needed, add a small amount of cooking oil to the same skillet. Add the chopped red bell pepper, green bell pepper, and onion. Sauté for 3 to 5 minutes until the vegetables are softened. Remove the cooked vegetables from the heat and set aside.

In a large mixing bowl, beat the 7 to 8 eggs until well combined and slightly frothy.

Add the cooked breakfast sausage, the sautéed bell pepper and onion mixture, and 1 cup of the shredded sharp cheddar cheese to the beaten eggs. Mix thoroughly with a spatula until all ingredients are evenly distributed.

Add the 2 cups of all-purpose flour and 2 teaspoons of baking powder to the mixture. Mix everything together until a thick, cohesive batter/dough is formed. Be careful not to overmix.

Preheat your oven to 400°F. Line a large baking sheet with parchment paper. Use an ice cream scoop or a large spoon to portion the mixture onto the prepared baking sheet, creating individual "biscuits." This recipe yields at least 12 biscuits. Sprinkle the remaining 1/2 cup of shredded sharp cheddar cheese over the top of each scooped portion.

Bake the breakfast biscuits in the preheated oven for approximately 15 minutes, or until they are golden brown on top and cooked through. A toothpick inserted into the center should come out clean.

Remove from the oven and let cool slightly before serving. Serve immediately, optionally with hot sauce on the side. These biscuits can also be frozen for later enjoyment.


In a large skillet, brown the 1 pound of breakfast sausage over medium heat, breaking it apart with a spoon until fully cooked and crumbled. Drain any excess fat, then remove the cooked sausage from the skillet and set aside, leaving any rendered fat/oil in the pan.

If needed, add a small amount of cooking oil to the same skillet. Add the chopped red bell pepper, green bell pepper, and onion. Sauté for 3 to 5 minutes until the vegetables are softened. Remove the cooked vegetables from the heat and set aside.

In a large mixing bowl, beat the 7 to 8 eggs until well combined and slightly frothy.

Add the cooked breakfast sausage, the sautéed bell pepper and onion mixture, and 1 cup of the shredded sharp cheddar cheese to the beaten eggs. Mix thoroughly with a spatula until all ingredients are evenly distributed.

Add the 2 cups of all-purpose flour and 2 teaspoons of baking powder to the mixture. Mix everything together until a thick, cohesive batter/dough is formed. Be careful not to overmix.

Preheat your oven to 400°F. Line a large baking sheet with parchment paper. Use an ice cream scoop or a large spoon to portion the mixture onto the prepared baking sheet, creating individual "biscuits." This recipe yields at least 12 biscuits. Sprinkle the remaining 1/2 cup of shredded sharp cheddar cheese over the top of each scooped portion.

Bake the breakfast biscuits in the preheated oven for approximately 15 minutes, or until they are golden brown on top and cooked through. A toothpick inserted into the center should come out clean.

Remove from the oven and let cool slightly before serving. Serve immediately, optionally with hot sauce on the side. These biscuits can also be frozen for later enjoyment.
