I have another breakfast recipe to share with you today. I am, obviously, a breakfast eater. During the fall and winter, I find myself wanting to eat a hot breakfast before I head out the door to teach. Since I want to get the most sleep and still be out the door on time, I keep a couple breakfast options in my freezer for school mornings. The options change depending on what I have baked recently. Right now, my freezer is stocked with baked oatmeal, peanut butter chocolate chip muffins and these sausage cheese puffs. That gives me good choices in the morning!
I discovered these sausage cheese puffs in my 1999 Taste of Home cookbook. They are delicious – and boasted only 4 ingredients. However, one of those ingredients was Bisquick. I don’t ever have Bisquick in my pantry! It’s expensive and I never really liked the taste.
After some experimenting, I figured out how to make these sausage cheese puffs with a homemade bisquick mixture. They are still delicious and simple, and don’t have any unnecessary additives either. Plus, my sausage cheese puffs recipe now features basic baking ingredients that I do always have in my pantry!
Since one batch makes quite a few of these sausage cheese puffs, I typically make a single batch and freeze the majority of them. Warning. These are addictive so if you start eating one, you’ll probably want another one right away! That’s another good reason to store them in the freezer after you enjoy one…or six of these puffs.
To serve, in the morning, I pull 3 or 4 puffs directly from the freezer. I place them on a plate and put them in the microwave for 30 seconds or so. Now, I have a delicious – and hot – breakfast that fills me up for whatever my morning brings! Not only are they a great quick breakfast, but these sausage cheese puffs also make a great brunch addition.
2-1/2 cups flour
2 tablespoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
1/2 cup butter
1 pound bulk Italian sausage
4 cups shredded cheddar cheese
3/4 cup water
In a large bowl, mix together flour, baking powder, sugar and salt. Cut in butter and mix with hands until mixture is crumbly.
In a skillet, cook and crumble sausage until no longer pink. Drain. If you do it yourself, shred your cheddar cheese.
Add sausage and cheese in the large bowl with the crumbly flour mixture. Slowly, add water and mix together with a spoon (or your hands) until moistened.
Roll and shape into 1-1/2 inch balls. Place 2 inches apart on an ungreased baking sheet. Bake at 400 degrees for 12 to 15 minutes, or until puffed and golden brown. These sausage cheese puffs are best served warm.
This recipe yields about 4 dozen puffs. If freezing, you can reheat frozen puffs in the oven or microwave. They do not need to be thawed first. In the oven, reheat at 400 degrees for 7 to 9 minutes. In the microwave, reheat for 30 seconds, adding 10 second intervals as necessary.