These low carb 4-ingredient sausage Beaumont bites are the kind of old-fashioned party food that never goes out of style. They feel right at home at tailgates, potlucks, holiday snack tables, and family game days, and the beauty is how simple they are to pull together. With savory sausage, creamy filling, and a blanket of melted provolone, you get a warm, hearty bite that tastes like something passed around at a church supper decades ago, only now it happens to fit beautifully into a lower-carb way of eating.
Serve these bites hot with crisp celery sticks, cucumber slices, or a simple tossed salad to keep the meal light. If you are putting out a snack spread, they also pair nicely with deviled eggs, dill pickles, marinated olives, or a tray of fresh vegetables. For folks who are not eating low carb, a basket of crackers or toasted bread on the side works well too.
Low Carb 4-Ingredient Sausage Beaumont Bites
Servings: 8
Ingredients
1 pound ground breakfast sausage
Directions
1. Preheat the oven to 375°F and lightly grease a disposable foil baking pan or small casserole dish.
2. In a skillet over medium heat, cook the sausage until browned and fully cooked, breaking it into small crumbles as it cooks. Drain off excess grease if needed.
3. Stir the softened cream cheese and chopped green bell pepper into the hot sausage until the mixture is creamy and well combined.
4. Spread the sausage mixture evenly into the prepared foil pan. Lay the provolone slices over the top so the surface is fully covered.
5. Bake for 15 to 20 minutes, until the cheese is melted, bubbly, and lightly browned around the edges. Let it rest for 5 minutes, then scoop or cut into small bites and serve warm.
Variations & Tips
Milder Version: If you are serving kids or anyone who prefers gentler flavors, use mild breakfast sausage and make sure the green bell pepper is chopped very fine so it blends right into the filling.
Make-Ahead Tip: Brown the sausage and mix the filling a day ahead, then spread it in the foil pan, cover, and refrigerate. Add the provolone just before baking so the top stays neat and fresh.
Extra Cheesy Top: For a thicker cheesy layer, overlap the provolone slices a little more or add one extra slice or two if your pan is larger. That gives you those bubbly browned spots everyone reaches for first.
Serving for a Crowd: This recipe doubles easily in a 9x13-inch foil pan. Just add a few extra minutes to the baking time and watch for the center to get hot and bubbly.
Picky Eater Swap: If green pepper is a hard sell at your table, you can use a small amount of finely chopped drained pimentos instead for a softer flavor and a pretty pop of color.
