Introduction

Breakfast Bombs are a delicious, handheld way to enjoy a hearty morning meal. Filled with cheesy scrambled eggs and savory sausage, wrapped in flaky buttermilk biscuit dough, they’re perfect for busy mornings or brunch gatherings.

A metal tray lined with white parchment holds six golden-brown stuffed buns, each sprinkled with small green parsley bits on top. Two buns are cut in half, revealing a soft, light dough layer on the outside, a middle layer of fluffy yellow scrambled eggs, and an inner filling of grayish cooked sausage pieces. In one corner of the tray is a small clear glass bowl filled with melted butter and a few parsley bits floating on top. The tray rests on a white marbled textured surface, with a wooden fork and knife on the side and a small bunch of green parsley at the bottom left. A glass of orange juice is partly visible at the top right corner of the image. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat the oven to 375°F. Spray a 12-inch oven-safe skillet with nonstick cooking spray and set aside. If you haven’t made the scrambled eggs yet, prepare them now.
Step 2: Remove the biscuits from the can and place them on a clean surface. Using a rolling pin, flatten each biscuit to about ⅛-inch thickness.
Step 3: On each flattened biscuit, sprinkle an equal amount of shredded cheese, leaving space around the edges. Then add an equal portion of scrambled eggs, followed by chopped sausage.
Step 4: Use your fingers to pull the sides of the biscuit up and pinch to seal the edges completely. Place each sealed “bomb” seam-side down in the prepared skillet.
Step 5: In a small bowl, whisk together the melted butter and kosher salt. Brush half of this salted butter over the tops of the bombs.
Step 6: Bake the bombs for 20-23 minutes, or until they turn golden brown.
Step 7: Remove from the oven and immediately brush with the remaining salted butter. Garnish with chopped fresh parsley and serve warm.

Tips & Variations

Swap mild cheddar for pepper jack or mozzarella for a different cheese flavor.
Try adding sautéed vegetables like bell peppers or spinach inside for extra nutrients.
If you prefer a spicier sausage, choose spicy breakfast sausage links instead of mild.
Use a muffin tin instead of a skillet if you want perfectly shaped bombs without spreading.

Storage

Store leftover breakfast bombs in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or oven until warmed through. For best texture, reheat in a 350°F oven for about 10 minutes.

How to Serve

This is a black cast iron pan filled with eight round golden-brown baked bread rolls arranged closely together in a circular pattern. Each roll has a slightly shiny, smooth crust with light sprinkling of herbs and salt on top, giving them a textured look. The pan sits on a dark cloth over a white marbled surface, with part of a white plate and a fork visible at the lower left and a glass of yellow drink at the upper right side of the image. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these in advance and bake later?

Yes, you can assemble the bombs, cover them, and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the bake time if baking straight from the fridge.

Can I freeze breakfast bombs?

Absolutely. Freeze unbaked bombs on a tray until solid, then transfer them to a freezer-safe bag. Bake from frozen, adding extra time to the baking process, or thaw overnight in the fridge.

Breakfast Bombs with Cheddar, Eggs, and Sausage Recipe

Print Recipe

★★★★★

4.5 from 77 reviews

Delicious and hearty Breakfast Bombs feature Southern Homestyle Buttermilk Biscuits stuffed with scrambled eggs, mild cheddar cheese, and savory precooked sausage, baked to golden perfection and brushed with salted butter for an irresistible morning treat.

Author: Lila
Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
Yield: 8 servings 1x
Category: Breakfast
Method: Baking
Cuisine: American

Ingredients

Scale

Biscuits

1 can (8-count) Southern Homestyle Buttermilk Biscuits (not flaky)

Filling

1½ cups (169.5 g) mild cheddar cheese, shredded, divided
1 cup scrambled eggs (prepared with roughly 4–5 eggs depending on size), divided
8 precooked sausage links, chopped (about 1 cup), divided

Butter Topping

¼ cup (½ stick / 57 g) unsalted butter, melted
1 teaspoon kosher salt

Garnish

Fresh parsley, chopped

Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) and spray a 12-inch oven-safe skillet or baking dish with nonstick cooking spray. This prepares your pan to prevent sticking and ensures even baking.
Prepare Scrambled Eggs: If you have not already made the scrambled eggs, cook them to your desired consistency using about 4-5 eggs to yield roughly 1 cup. Set them aside and divide into portions for assembling the bombs.
Roll Out Biscuits: Remove each biscuit from the can and place them on a clean work surface. Use a rolling pin to flatten each biscuit to about 1/8-inch thickness, making a thin and pliable dough for easy filling and sealing.
Add Filling: Top each flattened biscuit with an equal amount of shredded cheddar cheese, leaving some space around the edges. Next, add an equal portion of scrambled eggs, followed by the chopped precooked sausage. Distribute evenly to ensure balanced flavor in every bite.
Seal Bombs: Using your fingers, carefully pull the edges of each biscuit dough together and pinch them firmly to close, enclosing the filling completely. Place each sealed bomb with the pinched side down into the prepared skillet or baking dish.
Brush with Butter and Salt: In a small bowl, whisk the melted unsalted butter with kosher salt. Brush half of this salted butter mixture evenly over the tops of the bombs to infuse flavor and promote browning.
Bake: Place the skillet in the preheated oven and bake the breakfast bombs for 20-23 minutes, or until they are golden brown and cooked through.
Final Butter Brush and Garnish: Remove the bombs from the oven and immediately brush them with the remaining salted butter mixture. Garnish with freshly chopped parsley for a burst of color and freshness before serving.

Notes

Use precooked sausage links to reduce cooking time and ensure the sausage is fully cooked before baking.
Scrambled eggs can be prepared ahead of time and refrigerated until assembling the bombs.
Be sure to pinch the biscuit edges tightly to prevent the filling from leaking during baking.
Adjust the amount of cheese, eggs, or sausage according to your taste preferences or dietary needs.
These breakfast bombs can be served hot on their own or with a side of fresh fruit or salsa.

Keywords: breakfast bombs, biscuit breakfast, stuffed biscuits, frozen biscuit recipe, sausage breakfast bombs, baked breakfast bombs