Besides just four (!) ingredients, dipping in warm, sweet maple syrup is the only requirement.
Like my baked corn dog bites, these are perfect for kids but also a great grown-up crowd pleaser. You can even bake the sausage balls ahead of time and have the whole plate on the table in 15 minutes. Group brunch anyone?
Also let’s talk about how completely in love I am with these dishes from the Pioneer Woman! Gorgeous bright watercolors designs on all my favorites. This belly mug is my daily go-to for coffee, tea, soups, you name it… I’m obsessed. I picked up a few other pieces, like this farmhouse lace plate and measuring cup set, because they’re so dang inexpensive that I can’t help myself. (They’re marked up a bit on Amazon but cheaper in-store at Walmart.)
What I’m saying is as soon as you scarf these sausage pancake bites down, get yourself a belly mug.
I love recipes that let you make a big batch at once or just a few. When it’s just Kirk and I, we don’t need family-sized portions. You can easily scale this up or down for however many you need.
I’m excited to freeze half this batch and have ready-to-go breakfasts waiting. Freeze the bites on a plate so they’re not quite touching, then seal tightly in a ziploc bag. This prevents them from freezing together, and they should be good for up to two weeks in the freezer. Pop a few in the microwave and breakfast is done!
- 1/2 lb. ground breakfast sausage
- 1 cup bisquick
- 1/2 cup milk
- 1 egg
- maple syrup
Preheat oven to 375°.
Roll sausage into 18 equal balls. Place on a foil-lined baking sheet.
Bake sausage at 375° until cooked through, about 12 minutes.
While sausage is cooking, whisk together bisquick, milk, and egg.
Coat a mini muffin tin with nonstick spray. Fill each cup about halfway, then press a cooked sausage ball in the center. The batter should rise not quite to the top of the tin.
Bake at 375° for 12 minutes, until edges are browned.
Serve with warm maple syrup for dipping.