Breakfast Bombs with Cheddar, Eggs, and Sausage Recipe

Introduction

Breakfast Bombs are a delicious, hearty way to start your day, combining fluffy biscuits, scrambled eggs, cheese, and savory sausage into one convenient bite. These handheld treats bake up golden and buttery, perfect for busy mornings or feeding a crowd.

Ingredients

• 1 can (8-count) Southern Homestyle Buttermilk Biscuits (not flaky)
• 1½ cups (169.5 g) mild cheddar cheese, shredded, divided
• 1 cup scrambled eggs, prepared to your liking (roughly 4-5 eggs depending on size), divided
• 8 precooked sausage links, chopped (about 1 cup), divided
• ¼ cup (½ stick / 57 g) unsalted butter, melted
• 1 teaspoon kosher salt
• Fresh parsley, chopped, for garnish

Instructions

1. Step 1: Preheat the oven to 375°F and spray a 12-inch oven-safe skillet or baking dish with nonstick cooking spray. Set aside.
2. Step 2: Remove the biscuits from the can and place them on a clean work surface. Using a rolling pin, flatten each biscuit to about ⅛-inch thickness.
3. Step 3: Spread a portion of shredded cheese on each flattened biscuit, leaving some space around the edges. Top the cheese with scrambled eggs and chopped sausage, dividing them evenly among the biscuits.
4. Step 4: Carefully pull the edges of each biscuit together and pinch to seal completely, forming a “bomb.” Place each bomb seam-side down in the prepared skillet or baking dish.
5. Step 5: In a small bowl, whisk together the melted butter and kosher salt. Brush half of this salted butter mixture over the tops of the bombs.
6. Step 6: Bake in the preheated oven for 20-23 minutes, or until the bombs are golden brown and cooked through.
7. Step 7: Remove from the oven and immediately brush the remaining salted butter over the tops. Garnish with chopped fresh parsley and serve warm.

Tips & Variations

• Use spicy sausage or add diced jalapeños for a kick of heat.
• Substitute cheddar with pepper jack or mozzarella for a different flavor.
• Make a vegetarian version by replacing sausage with sautéed mushrooms or spinach.
• Prepare scrambled eggs fresh or use leftover eggs for convenience.
• Ensure the biscuit edges are well sealed to prevent filling from leaking during baking.

Storage

Store leftover breakfast bombs in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or oven until warmed through. To keep the crust crisp, reheat in a 350°F oven for 8-10 minutes rather than microwaving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make breakfast bombs ahead of time?

Yes, you can assemble the bombs a few hours ahead and refrigerate them until ready to bake. Just add a few extra minutes to the baking time if cold from the fridge.

Can I freeze these breakfast bombs?

Absolutely! Freeze assembled bombs on a baking sheet until solid, then transfer to a freezer bag. Bake from frozen, adding about 10 extra minutes to the baking time.

Breakfast Bombs with Cheddar, Eggs, and Sausage Recipe

Print Recipe

★★★★★

4.8 from 74 reviews

These Breakfast Bombs are a delicious and hearty morning treat featuring fluffy buttermilk biscuits filled with savory scrambled eggs, mild cheddar cheese, and chopped precooked sausage links. Baked to a golden brown and brushed with buttery salted goodness, they make a perfect grab-and-go breakfast or a cozy brunch option.

• Author: Dana
• Prep Time: 15 minutes
• Cook Time: 23 minutes
• Total Time: 38 minutes
• Yield: 8 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

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Biscuit and Filling

• 1 can (8-count) Southern Homestyle Buttermilk Biscuits (not flaky)
• 1½ cups (169.5 g) mild cheddar cheese, shredded, divided
• 1 cup scrambled eggs (prepared to your liking, roughly 4–5 eggs depending on size), divided
• 8 precooked sausage links, chopped (about 1 cup), divided

Butter and Seasoning

• ¼ cup (½ stick / 57 g) unsalted butter, melted
• 1 teaspoon kosher salt
• Fresh parsley, chopped, for garnish

Instructions

1. Preheat oven and prepare skillet: Preheat the oven to 375°F (190°C). Spray a 12-inch oven-safe skillet with nonstick cooking spray and set aside. If your scrambled eggs are not prepared yet, cook them now to your preferred consistency, using about 4-5 eggs to yield 1 cup.
2. Roll out biscuits: Remove the biscuits from the can and place them on a clean work surface. Using a rolling pin, flatten each biscuit to about ⅛-inch thickness to prepare for filling.
3. Add filling: On each flattened biscuit, evenly spread shredded cheddar cheese, then add scrambled eggs and chopped sausage. Leave a small border around the edges for sealing.
4. Seal the bombs: Use your fingers to pull the sides of the biscuit dough over the filling and pinch the edges tightly to seal. Place each bomb seam-side down into the prepared skillet.
5. Prepare salted butter: In a small bowl, whisk together the melted unsalted butter and kosher salt.
6. Brush with butter: Brush half of the salted butter mixture generously over the tops of the sealed biscuits.
7. Bake: Place the skillet in the preheated oven and bake for 20-23 minutes, or until the Breakfast Bombs are golden brown and cooked through.
8. Final butter brush and garnish: Immediately upon removing from the oven, brush the remaining salted butter over the bombs. Garnish with freshly chopped parsley and serve warm.

Notes

• For best results, use mild cheddar cheese to balance the flavors and avoid overpowering the sausage.
• You can prep scrambled eggs ahead of time to speed up the assembly process in the morning.
• Ensure the biscuit edges are well sealed to prevent filling from leaking during baking.
• Feel free to substitute sausage links with bacon or ham according to preference.
• Fresh parsley garnish adds a pop of color and a touch of freshness.

Keywords: Breakfast Bombs, Buttermilk Biscuits, Scrambled Eggs, Sausage, Cheddar Cheese, Savory Breakfast, Oven-Baked