Take a tasty, high-protein breakfast or snack on the go with this easy, low-carb recipe!
Meatballs aren’t just for pasta anymore. If you’ve ever had a hankering for a spicy, cheesy, savory, portable, low-carb meal in the morning, you know what I mean!
This recipe for sausage, egg, and cheese breakfast meatballs puts a fun spin on grab-and-go snacks. You get the flavors of all your usual morning faves rolled together in bite-sized bits of happiness. Skip the English muffin or bagel and reach for these meatballs to fuel your day with high-protein nutrition that tastes like breakfast at your favorite diner. You get the mild spiciness and deep savoriness of sausage paired with the soft creaminess of scrambled eggs, all accented by the pleasantly sharp and nutty tang of cheddar cheese.
Plus, this dish comes together in less than an hour! You can prep them on the weekend and have breakfast at the ready all week. Or whip them up after work for a delightful take on breakfast for dinner.
Custom swaps and serving ideas
This recipe is endlessly adaptable. Use it as a starting point for customizing your meatballs to suit your preferences. For a lighter option, swap out the traditional pork sausage for chicken or turkey sausage. Or mix in chopped spinach, mushrooms, or diced bell peppers to boost nutrition in every bite. If you’re avoiding gluten but don’t have 15 minutes to learn How To Make Gluten-Free Breadcrumbs, sub in almond flour or oats. And you can experiment with different cheeses—such as pepper jack or Gouda—to amp up both flavor and meltiness.
Creative serving ideas take these meatballs beyond the breakfast table. Try them alongside scrambled eggs and sautéed greens, tuck them into low-carb wraps for a portable meal, or serve them as a tasty filling for breakfast sandwiches on Keto Cauliflower Bread. Pairings that make every bite uniquely delicious include sugar-free maple syrup for classic flavor, zesty mustard for a savory twist, or a simple herbed yogurt dip for a cool contrast.
How do I store leftovers?
Let your breakfast meatballs cool before storing, but don’t leave them at room temp longer than 2 hours. Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze them for up to 3 months. The easiest method is to arrange the meatballs in a single layer on a baking sheet, flash-freeze them until solid (about 1 hour), then transfer them to a freezer-safe container or resealable bag. Thaw overnight in the fridge. Enjoy leftover meatballs cold from the fridge or reheat in a skillet, the microwave, or your air fryer until warmed through to 165°F.
Similar recipes to try
Hungry for more low-carb, on-the-go breakfast ideas? Harness the principle of fathead dough to make Sweet-And-Savory Keto Bagels with that signature deli chew. These Keto Banana Muffins With Walnuts give you serious staying power. Nuts, seeds, and chocolate chips make these Low-Carb Keto Granola Bars a must for hikes and errand runs. And this Gluten-Free Banana Bread pairs beautifully with coffee, tea, or a good slathering of butter!
Sausage, Egg, And Cheese Breakfast Meatballs
Ingredients
- 2 eggs beaten
- 1 pound ground breakfast sausage
- 1/2 cup cheddar cheese shredded
- 1/4 cup Gluten-Free Breadcrumbs
- 1/4 cup sugar-free maple syrup optional, for serving
Instructions
- Preheat oven to 425°F. Prepare a baking sheet with a lining of parchment paper and a wire baking rack. Set aside.
- In a skillet over medium-low heat, scramble the eggs just until set, about 2-3 minutes. Remove from heat and let cool slightly. Chop the scrambled eggs into small pieces with a knife.
- In a large mixing bowl, combine the cooked eggs, sausage, cheddar cheese, and the Gluten-Free Breadcrumbs. Mix gently with a wooden spoon or your hands just until evenly combined. Do not overwork the mixture, as that can make the meatballs tough.
- Use a cookie scoop or tablespoon to portion the mixture into 24 equal-sized mounds. Roll each into a smooth ball with your hands. Arrange rolled meatballs on the prepared baking rack so they are evenly spaced.
- Bake for 20-25 minutes, until the meatballs are golden brown and cooked through to a safe internal temperature of 165°F.
- Let meatballs cool 5 minutes before serving. Serve with optional sugar-free maple syrup for dipping.
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