You are going to turn around and these little bites will be gone.
Out of there.
I’m a huge fan of little savory bites for breakfast, so I made these Sausage, Jack & Green Chile Balls to take to church the other day and they were a huge hit! Now, no worries about the heat level, they’re honestly not that spicy. They’re full of flavor but not really heat. That being said, if you’re concerned, you can always substitute Monterrey Jack instead. Easy! Make a double batch…because I’m telling you, people will gobble them up whether you serve them for breakfast or even as an appetizer. Going, going, gone!
This recipe is going to make about 24 golf ball-sized balls.
1 pound of breakfast sausage (I used Owen’s), uncooked
1 cup of shredded Pepper Jack cheese
½ cup of shredded cheddar cheese
1 (8 oz) package of cream cheese, softened
2 (4 oz) cans of chopped green chiles (do not drain)
1¼ cups Bisquick mix
Preheat the oven to 400 degrees.
Line a cookie sheet with foil and then spray it with cooking spray (for easy clean up). Set aside.
In a large mixing bowl, combine all of your ingredients with a wooden spoon. Roll out the mixture into golf ball sized balls and place them on your prepared baking dish.
Bake about 20 to 25 minutes or until browned.
Remove and serve immediately or at room temperature.
That’s it! These are so good!! Everyone will love them!