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This hearty breakfast bomb turns plain old biscuits into a filling morning treat that crams all your favorite breakfast items into one tasty bundle. The mix of puffy biscuits, melty cheese, soft eggs, and tasty sausage makes a grab-and-go breakfast that'll fill up even the most hungry morning eaters.
I whipped up these breakfast bombs for a family get-together and they were gone before anything else I served. Now my family asks for them at every weekend meetup, mainly during holidays when the house is full of guests.
Ingredients
- Buttermilk biscuits: Go for Southern Homestyle ones as they make the best strong but soft wrapper – don't use the layered kind as they might split while cooking
- Mild cheddar cheese: Gives you that yummy runny middle and holds everything else together
- Scrambled eggs: Cook them a bit less than normal since they'll finish cooking in the oven
- Precooked sausage links: Adds meaty goodness and saves you from having to cook raw meat
- Unsalted butter: Spread on top for that crispy brown outer layer everyone loves
- Kosher salt: Brings out all the tastes and rounds off the savory flavor
- Fresh parsley: Gives a bit of green color and fresh taste to cut through the richness
Detailed Making Process
- Get ready:
- Turn your oven to 375°F and spray your pan with non-stick stuff. This heat lets the biscuits cook fully without burning and makes sure the filling gets hot enough. If you haven't made your scrambled eggs yet, do it now, but leave them a bit soft.
- Roll out the biscuits:
- Put each buttermilk biscuit on a clean counter and roll it flat to about ⅛ inch thick. Start from the middle and work your way out to make an even circle without holes or super thin spots.
- Put in the good stuff:
- Put the same amount of grated cheese, scrambled eggs, and chopped sausage on each flat biscuit. Keep about half an inch free around the edges so you can close them up properly.
- Close up the bombs:
- Gently pull the edges of each biscuit up and over the filling, squeezing firmly to make sure they're closed tight. Put each bomb with the sealed side down in your pan so they don't pop open while baking.
- Add butter and bake:
- Brush the tops with half of your buttery mix, then cook for 20–23 minutes until they're golden brown and feel firm when touched. The butter helps make that amazing golden outside.
- Last touches and eat:
- While they're still hot, brush the rest of the butter over the baked bombs and sprinkle fresh parsley on top. Eating them right away gives you the best melty cheese inside.
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These breakfast bombs take me back to Sunday mornings with my grandma who always said a good breakfast should have a bit of everything. The sausage links were always what I looked forward to as a kid, and nowadays I sometimes throw in bacon or ham depending on what's in my fridge.
Prep Ahead Ideas
These breakfast bombs work great for busy weekday mornings. You can get them all ready the night before, cover the uncooked bombs in the pan with plastic wrap, and stick them in the fridge overnight. In the morning, take them out while your oven warms up, then cook them a few minutes longer since the dough will be cold. You can also freeze the ready-but-uncooked bombs on a baking sheet until hard, then move them to a freezer bag for up to a month. Cook them straight from frozen by adding about 10 more minutes to the baking time.
Fun Twists
While eggs, cheese, and sausage taste great together, you can switch things up a lot with these breakfast bombs. Try using cooked bacon or chopped ham instead of sausage. For a meat-free option, swap the meat for cooked peppers, onions, and mushrooms. Change the cheese to pepper jack for some heat, swiss for something milder, or mix your favorites together. For a weekend treat, add a small bit of cream cheese to the filling or pour maple syrup over the finished bombs.
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Ways to Serve
These golden treats are good by themselves but go really well with fresh fruit for a complete breakfast. For brunch parties, put them on a big plate with berries and orange slices around them to make it look pretty. A simple arugula salad with lemon dressing gives a nice fresh contrast to the rich bombs. If they're part of a bigger breakfast spread, add some yogurt parfaits or a smoothie to round out the meal. For dipping, put out small bowls of maple syrup, spicy honey, or country gravy.
Common Questions
- → Can I swap out the cheese for something else?
Sure thing, you can ditch the mild cheddar and try something else you fancy like mozzarella, pepper jack, or even gouda.
- → How do I stop my biscuits from tearing during filling?
Make sure you flatten your biscuits nice and even and don't stuff too much filling inside so they're easier to close up.
- → Can I get these ready the night before?
Absolutely, you can put them together and keep them in the fridge for up to a day before you bake them. You might need to cook them a bit longer though.
- → Is it OK to freeze these Breakfast Bombs?
For sure, just freeze them after you've baked them. When you want them again, warm them up in the oven at 350°F until they're heated through.
- → What goes well with these bombs?
They taste great with some fresh fruit, a simple side salad, or just a hot cup of coffee to round out your breakfast.