In a large mixing bowl, add the uncooked breakfast sausage, shredded cheddar cheese, and egg.
Use clean hands or a sturdy spoon to mix everything together until the cheese and egg are evenly worked into the sausage. The mixture will be thick and slightly sticky, but it should hold together easily when pressed.
Scoop out small portions of the mixture, about 1 to 1 1/2 tablespoons each, and roll them into balls between your palms. Aim for bite-size, round shapes so they bake evenly and match that classic breakfast-ball look.
Place the sausage balls on the prepared baking sheet, spacing them about 1 inch apart. They will release some fat as they bake, so give them a little room.
Bake on the middle rack for 16–20 minutes, or until the sausage bites are cooked through, the centers are no longer pink, and the outsides are a deep golden brown with slightly crisp edges.
If you like them extra golden, switch the oven to broil for 1–2 minutes at the end of baking, watching closely so they don’t burn. This helps create that crisp, browned exterior while keeping the centers juicy and tender.
Remove the tray from the oven and let the sausage bites rest on the baking sheet for about 5 minutes. This helps them firm up slightly and makes them easier to transfer.
Use a spatula to move the sausage bites to a serving plate. Serve warm, or let them cool completely before storing in an airtight container in the fridge for up to 4 days. Reheat in the oven or air fryer to bring back the crisp exterior.
