30-Minute Breakfast Buns

Most of you know, life has been rough lately, but these have given me something to look forward to each morning. Bring on the dopamine!

Scroll to the bottom for a short video documenting the process!

Hatch Green Chile, Sausage & Cheddar Breakfast Buns

Makes about 12 | Air Fryer | Easy Make-Ahead Breakfast

These savory breakfast buns are soft, tender and packed with breakfast sausage, Hatch green chiles and plenty of sharp cheddar. Using the sausage, cheddar and filtered milk I use, each bun has approximately 10 grams of protein, giving them more protein than your average bacon, egg and cheese biscuit.

In less than 30 minutes, you can make enough breakfast for the entire week. A little milk and olive oil keep the dough tender and moist, while the sausage and cheese turn these into something between a breakfast biscuit and a fluffy savory bun.

They’re ridiculously good warm, especially when you hit one of those pockets of melted cheddar and green chile. They’re also easy to reheat, making them a convenient weekday breakfast.

Ingredients

• 1½ cups (340 g) plain Greek yogurt

• 2 large eggs

• 1 tablespoon olive oil

• 2½ cups (300 g) all-purpose flour, plus more as needed

• 4 teaspoons baking powder

• ½ teaspoon baking soda

• 1 teaspoon kosher salt

• 2–4 tablespoons milk, as needed

• 8 oz breakfast sausage, cooked, crumbled and cooled

• 1 cup shredded sharp cheddar cheese

• ¼ cup roasted, peeled and chopped Hatch green chiles, well drained

• Olive oil or cooking spray, for shaping and air frying

Instructions

1. Make the wet mixture.

In a large bowl, whisk together the Greek yogurt and eggs until mostly smooth.

2. Add the dry ingredients.

Add the flour, baking powder, baking soda and salt. Fold together just until the ingredients are mostly combined and the dough begins to form.

Add the milk 1 tablespoon at a time, mixing after each addition, until the dough is soft, sticky and moldable. The amount needed will depend on how dry your Greek yogurt is. You want enough moisture for the dough to hold together without becoming runny or difficult to shape.

If the dough is extremely sticky and won’t hold its shape, add flour 1 tablespoon at a time. Avoid adding too much flour, since the finished buns should stay soft and tender.

Once you have the right consistency, drizzle olive oil before adding your fillings.

3. Add the good stuff.

Fold in the cooled breakfast sausage, cheddar and Hatch green chiles. Mix only until everything is evenly distributed; overworking the dough can make the finished buns dense.

4. Shape.

Divide the dough into approximately 12 portions. Lightly oil your hands and gently roll each portion into a smooth ball.

5. Air fry.

Preheat the air fryer to 350°F.

I have an oven-style air fryer instead of a basket style, so I use baking sheets but you can absolutely still do this in a basket style.

Lightly spray a parchment lined baking sheet with oil and arrange the buns with at least ½ inch of space between them. You’ll likely need to work in batches. Lightly spray or brush the tops with oil.

Air fry at 350°F for 10–12 minutes, or until a toothpick comes out clean. The tops should be golden.

Because the sausage, cheese and chiles add additional moisture and density, particularly large buns may need another 1–3 minutes.

6. Rest and serve.

Let them sit for a few minutes after air frying. They’re best served warm while the cheddar is still melty.

Kara’s Notes

Drain those chiles.

Hatch green chiles can carry quite a bit of liquid. Drain them well before adding them so they don’t turn the dough gummy.

Cool the sausage first.

Hot sausage can start melting the cheese and warming the dough before it ever hits the air fryer. Cook it first, then let it cool while you prep everything else.

Add the milk gradually.

The milk is there to add moisture if your Greek yogurt is especially thick or dry. Add it after the dry ingredients, 1 tablespoon at a time, until the dough is sticky but still moldable.

Don’t chase a perfectly dry dough.

This dough should be soft and a little tacky. Lightly oiled hands make it much easier to shape without adding excessive flour.

Make them your own.

Pepper Jack would be incredible here, as would green onion tops, roasted poblanos, or fresh jalapeños. You could also swap the breakfast sausage for cooked chorizo or crispy bacon.

Storage + Reheating

Store cooled buns in an airtight container in the refrigerator for up to 5 days. They won’t last that long.

For the best texture, reheat in the air fryer at 325°F for 3–5 minutes. They can also be frozen; thaw overnight or reheat gently from frozen until hot through.

Recipe Inspiration

This savory version was adapted from the Greek Yogurt Donuts recipe by Joy to the Food. I doubled the base recipe, removed the sweet components and developed it into a savory breakfast version with sausage, Hatch green chile, cheddar, olive oil and filtered milk. Using these ingredients, each bun contains approximately 10 grams of protein.