Breakfast Bombs with Cheddar, Eggs, and Sausage Recipe

Introduction

Start your day with these delicious Breakfast Bombs—fluffy biscuits filled with scrambled eggs, cheese, and sausage. They’re easy to make and perfect for a hearty morning treat that everyone will love.

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. 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. Use a rolling pin to flatten each biscuit to about ⅛-inch thickness.
3. Step 3: Top each flattened biscuit with an equal amount of shredded cheddar cheese, then add scrambled eggs and chopped sausage on top of the cheese.
4. Step 4: Use your fingers to pull the sides of each biscuit up and pinch to seal the edges tightly. Place each sealed biscuit, pinched side down, into the prepared skillet.
5. 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.
6. Step 6: Bake for 20-23 minutes, or until the biscuits are golden brown.
7. Step 7: Remove the skillet from the oven and brush the remaining salted butter over the bombs. Garnish with chopped fresh parsley before serving.

Tips & Variations

• Use your favorite breakfast sausage or substitute with bacon or ham for different flavors.
• Try adding diced bell peppers or onions to the egg mixture for extra texture and taste.
• For a spicier kick, sprinkle a little cayenne pepper or hot sauce inside before baking.
• If you prefer crispier bottoms, bake the bombs on a baking sheet instead of a skillet.

Storage

Store leftover Breakfast Bombs in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for about 10 minutes or until warmed through to keep them crispy. Microwaving is faster but may soften the biscuit crust.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these ahead of time?

Yes, you can assemble the bombs and refrigerate them overnight before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.

Can I freeze Breakfast Bombs?

Absolutely! Freeze the baked bombs in a single layer on a baking sheet, then transfer to a freezer bag. Reheat from frozen in a 350°F oven for 20-25 minutes until heated through.

Breakfast Bombs with Cheddar, Eggs, and Sausage Recipe

Print Recipe

★★★★★

4.9 from 100 reviews

Delicious and hearty Breakfast Bombs made with buttermilk biscuits filled with scrambled eggs, mild cheddar cheese, and precooked sausage links, baked to golden perfection and brushed with flavorful salted butter. Perfect for a satisfying and easy morning meal.

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

Ingredients

Scale 1x2x3x

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 to your liking, roughly 4–5 eggs depending on size), divided
• 8 precooked sausage links, chopped (about 1 cup), divided

Butter Sauce

• 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. Spray a 12-inch oven-safe skillet with nonstick cooking spray and set aside. If you have not prepared the scrambled eggs yet, now is a good time to cook them to your preference.
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 create a thin base for the filling.
3. Add filling to biscuits: On each flattened biscuit, evenly sprinkle a portion of shredded mild cheddar cheese, leaving space near the edges. Add an equal amount of scrambled eggs followed by the chopped precooked sausage links on top of the cheese.
4. Seal the bombs: Use your fingers to bring the edges of each biscuit together and pinch to seal them completely, ensuring the filling is enclosed. Place each sealed bomb, pinched side down, into the prepared skillet.
5. Brush with salted butter: In a small bowl, whisk together the melted unsalted butter and kosher salt. Brush about half of this salted butter mixture evenly over the tops of the bombs.
6. Bake the bombs: Place the skillet in the preheated oven and bake for 20-23 minutes, or until the bombs are puffed up and golden brown on top.
7. Finish with butter: Remove the skillet from the oven and brush the remaining salted butter over the tops of the baked bombs for extra flavor and shine.
8. Garnish and serve: Sprinkle chopped fresh parsley over the baked breakfast bombs as a garnish and serve immediately while warm for the best taste.

Notes

• For best results, use Southern Homestyle Buttermilk Biscuits as they hold fillings well.
• You can prepare scrambled eggs ahead of time to speed up assembly.
• Feel free to swap sausage links with bacon or vegetarian sausage for variation.
• Make sure to seal the biscuit edges tightly to prevent filling from leaking during baking.
• Brush with butter right after baking for a shiny, flavor-rich finish.
• Serve these bombs warm with ketchup or hot sauce, if desired.

Keywords: Breakfast Bombs, biscuit breakfast recipe, baked breakfast, sausage and egg bombs, cheddar cheese biscuits, easy breakfast casserole