Life has been rough lately, but these have given me something to look forward to every morning. Bring on the dopamine.
They land somewhere between a breakfast biscuit and a fluffy savory bun, with pockets of melted cheddar and Hatch green chile. In under 30 minutes you’ve got breakfast for the whole week, and with the sausage, cheddar and filtered milk I use, each bun has about 10 grams of protein.
30-Minute Hatch Green Chile, Sausage & Cheddar Breakfast BunsPrep 15 min · Cook 12 min · Total 30 min · Yield About 12 buns
Recipe: 30-Minute Hatch Green Chile, Sausage & Cheddar Breakfast Buns
8 oz breakfast sausage, cooked, crumbled and cooled
1 cup shredded sharp cheddar
¼ cup roasted Hatch green chiles, chopped and well drained
Olive oil or cooking spray, for shaping and air frying
Whisk the Greek yogurt and eggs until mostly smooth.
Fold in the flour, baking powder, baking soda and salt until a dough begins to form. Add milk 1 tablespoon at a time until soft, sticky and moldable. Drizzle with olive oil.
Fold in the cooled sausage, cheddar and green chiles. Don’t overwork it or the buns get dense.
Divide into about 12 portions and roll into balls with lightly oiled hands.
Preheat the air fryer to 350°F (175°C). Arrange on a parchment-lined, oiled tray with ½ inch between buns, spray the tops, and air fry 10–12 minutes until golden and a toothpick comes out clean.
Rest a few minutes and serve warm while the cheddar is still melty.
Kara’s Notes
Drain those chiles. Wet chiles make gummy dough. Cool the sausage first so it doesn’t melt the cheese early. Don’t chase a dry dough. Soft and a little tacky is right. Swap in Pepper Jack, chorizo or crispy bacon if you like. Keeps 5 days in the fridge (it won’t last that long); reheat at 325°F for 3–5 minutes. Adapted from the Greek Yogurt Donuts by Joy to the Food.
https://karajonescooks.com/recipes/30-minute-breakfast-buns/ · Recipe by Kara Jones Cooks
Good to know
These quick breakfast buns mix savory sausage, sharp cheddar, and Hatch green chiles into an easy yogurt dough. Cooked right in the air fryer, they yield about 12 buns in under 30 minutes.
Substitutions
Canned diced green chiles instead of Hatch green chiles
Plain full-fat yogurt or sour cream instead of Greek yogurt
Shredded Monterey Jack or Colby instead of sharp cheddar
Cooked crumbled bacon or turkey sausage instead of pork breakfast sausage
Storage & reheating
Store leftover buns in an airtight container in the refrigerator or freeze them for longer storage. Reheat in the air fryer or oven until warmed through and hot before serving.
Common questions
What temperature and time should be used for the air fryer?
Air fry the dough balls at 350°F for 10 to 12 minutes.
What should be done if the dough seems too dry?
Fold in milk 1 tablespoon at a time, using between 2 and 4 tablespoons as needed to bring the dough together.
Does the sausage need to be cooked before adding it to the dough?
Yes, the breakfast sausage should be fully cooked and crumbled, and the green chiles should be drained before folding them into the dough.
Watch Kara make it
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