These easy breakfast meatballs are packed with savory breakfast sausage flavor and are a delicious, protein-forward way to start the day. Made with ground pork, simple seasonings, and cheddar cheese, they're juicy, flavorful, and meal prep-friendly.
Serve these breakfast sausage meatballs with eggs and fruit, add them to a breakfast bowl, or pair them with a high-protein blueberry muffin for a savory and sweet mix.
My favorite thing about this recipe is that it's incredibly easy to make a batch ahead of time to enjoy meatballs for breakfast all week long!
They're also naturally low-carb, keto-friendly, and grain-free.
why you'll love meatballs for breakfast
On busy mornings, there's nothing better than an already-made breakfast component that takes any protein guesswork out of the equation.
That's where these sausage breakfast meatballs come in. Enjoy them fresh or reheat them for a protein on the go that pairs well with just about anything!
- Easy to make: Simply mix, scoop, and bake.
- Wonderful for meal prep: Make a batch ahead and reheat them as needed throughout the week.
- Packed with protein: A satisfying addition to any breakfast.
- Naturally low-carb and grain-free: No breadcrumbs required.
- Versatile: Serve sausage breakfast bites with eggs, vegetables, fruit, or your favorite breakfast foods.
- Kid-friendly: Meatballs for breakfast are a fun, bite-sized alternative to traditional breakfast sausage patties or sausage links.
ingredients for breakfast sausage meatballs
You only need a handful of simple ingredients to make these flavorful pork breakfast meatballs.
While you certainly could use store-bought breakfast sausage, I like that making our own gives us full control over what is going into the meat mixture.
- Ground pork: The base of these homemade breakfast sausage meatballs. Time-saving tip: use breakfast sausage and skip the seasonings!
- Dried herbs: Dried sage, parsley, and thyme add that classic breakfast sausage flavor.
- Seasonings: Garlic powder, onion powder, smoked paprika, salt, and black pepper add savory depth and intensifies the flavors. For a little heat, add a few red pepper flakes.
- Sweetener: A bit of sweetness from granulated monkfruit-allulose sweetener (I like using Golden for these) give subtle maple syrup vibes, but without additional grams of sugar.
- Cheddar cheese: A little shredded cheese adds the perfect amount of cheesiness in every bite.
- Flaxseed meal: Our breadcrumb substitute which adds extra nutrients and acts as a binder.
- Egg: A single egg helps bring all these ingredients together.
optional additions
Feel free to customize these breakfast sausage meatballs with:
- Maple syrup or a little maple extract for a sweet and savory flavor
- Fennel seeds for a more traditional sausage flavor
- More crushed red pepper for extra spice
- A pinch of nutmeg
- Finely chopped fresh sage or rosemary
how to make breakfast meatballs
The process for making these sausage breakfast bites is really easy- mix, scoop, and bake. Here's a look at the simple steps required but check out the printable recipe card at the bottom of the page for the full recipe and ingredient amounts.
Preheat the oven to 400°F and line a baking sheet with parchment paper. Add all of the ingredients to a medium bowl.
Use a spatula or your hands to thoroughly mix all of the ingredients together, just until it is combined.
Use a medium cookie dough scoop to scoop out the breakfast meatballs. Spread them out in a single layer, at least an inch apart, on the prepared baking sheet.
Bake for 8-10 minutes. Increase the temperature to 425°F and continue baking for another 3-5 minutes, or until the meatballs have browned.
Remove and cool for 5 minutes. Enjoy immediately, or cool completely before storing.
tips for making breakfast meatballs
- Don't overmix the meat. Mix just until the ingredients are combined for the most tender texture.
- Keep the meatballs the same size. This helps them cook evenly, and it's why I prefer using a cookie dough scoop.
- Use a meat thermometer. Pork is fully cooked when it reaches an internal temperature of 160°F. The meatballs will continue cooking from residual heat even once out of the oven, so you can pull them out once the pork registers 155°F on the thermometer.
- Make a double batch. These little sausage breakfast bites disappear quickly and are especially convenient for meal prep. I like to make a second (or third batch) to have extras for the freezer.
storing and reheating
One of the best things about these breakfast meatballs is how well they work for meal prep.
If you want to prepare them ahead of a busy week, you can make a double batch over the weekend, then store cooked meatballs in an airtight container in the fridge.
Pull out a few at a time when you need them and reheat them in the microwave, air fryer, toaster oven or in a skillet for a quick breakfast protein.
To freeze them, let them cool completely and transfer them to a freezer-safe container. Store in the freezer for up to three months and thaw them overnight in the fridge before reheating.
what to serve with breakfast meatballs
These are so versatile and will go with just about anything!
Try them with:
- Scrambled or cream fried eggs
- Veggies like sautéed spinach, kale, or avocado
- Yogurt or cottage cheese bowls with fresh berries
- Egg bites or a slice of crustless cottage cheese quiche
- Cottage cheese
- Low-carb pancakes
frequently asked questions
Yes. You can use store-bought breakfast sausage instead of ground pork and the seasonings listed in the recipe.
Depending on the flavor of the sausage, you may not need to add anything else except for the cheese, egg, and flaxseed meal.
Yes! Ground turkey or chicken will also work well. Since these meats are leaner than pork, the meatballs may be slightly less juicy.
Ground pork with a little fat makes the juiciest breakfast meatballs. Avoid overmixing the meat and baking them too long.
Remove them from the oven as soon as the internal temperature reaches 155°F.
Yes, but the bake time will vary. For mini breakfast meatballs, bake for only about 8-10 minutes total.
For larger meatballs, bake for 15 minutes, then another 5-8 minutes at 425°F to brown.
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Easy Breakfast Meatballs (Low Carb, Grain-Free)
Flavorful, juicy, and perfect for meal prep, these easy breakfast meatballs are a wonderful, protein-forward way to start your day. With seasoned pork as the base, a grain-free breadcrumb substitute, and a little cheese, each bite is tender, flavor-packed, and ideal for busy mornings.
Ingredients
- 1 pound ground pork
- 1 teaspoon dried rubbed sage
- ½ teaspoon fine sea salt
- ½ teaspoon smoked paprika
- ½ teaspoon ground black pepper
- ½ teaspoon dried parsley
- ½ teaspoon garlic powder
- ¼ teaspoon dried thyme
- ½ teaspoon red pepper flakes (optional)
- 2 tablespoons flax seed meal
- 1 large egg
- 1 tablespoon granulated monkfruit sweetener with allulose
- ½ cup grated cheddar cheese
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Add all of the ingredients (except the cheese) to a mixing bowl. Use a rubber spatula or your hands to mix until combined. Gently fold in the cheese.
- Use a medium (2-tablespoon) cookie dough scoop to scoop out portions of the meat. Spread them out on the baking sheet in a single layer, at least an inch apart.
- Transfer the pan to the oven and bake for 8-10 minutes. Increase the temperature to 425°F and bake for another 3-5 minutes, or until the meatballs have browned slightly on top.
- Remove and cool for 5 minutes. Enjoy immediately, or cool completely before storing.
Notes
- Time-saving tip: For an even quicker breakfast meatball, use pre-seasoned, store-bought breakfast sausage and skip adding the seasonings.
- Pork substitutions: Feel free to swap out ground pork for ground chicken or turkey.
- The meatballs are done when the internal temperature reaches 155°F (they will continue cooking to 160°F when resting).
- Keep the meatballs the same size for even cooking (this is why I prefer a cookie dough scoop!).
- Feel free to adjust the seasonings to your own taste preference.
- For meal prep, I like to make a double batch and keep them in the fridge for easy breakfast protein during the week.
- Storing: These keep well in the freezer in an airtight container for up to three months. Defrost overnight in the fridge, then use a toaster oven, air fryer, or skillet to gently heat them before serving.
Nutrition Information
Yield 16 Serving Size 1Amount Per Serving Calories 119Total Fat 8gSaturated Fat 3gUnsaturated Fat 5gCholesterol 44mgSodium 142mgCarbohydrates 2gNet Carbohydrates 1gFiber 1gSugar 1gProtein 10g
This nutritional information is approximate and is provided for convenience as a courtesy.
Did you make this recipe? Let me know!