Introduction

Breakfast Bombs are a fun and satisfying way to start your day. These warm, cheesy pockets are stuffed with scrambled eggs, sausage, and cheddar, making them perfect for busy mornings or brunch gatherings.

The image shows a metal tray lined with white parchment paper holding six golden-brown, round bread rolls sprinkled with green herbs on top. One roll is cut in half, revealing layers inside: a soft white bread layer, scrambled yellow eggs, and pieces of cooked sausage with a slightly browned texture. A small glass bowl filled with melted butter garnished with herbs is placed in the tray's corner. The tray is set on a wooden table, and some fresh parsley and two glasses of orange juice are visible around it, with a white marbled texture background. 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 prepared scrambled eggs yet, do so now.
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.
Step 3: On each flattened biscuit, sprinkle an equal amount of shredded cheddar cheese, leaving some space around the edges.
Step 4: Top the cheese with a portion of scrambled eggs and chopped sausage, dividing the filling evenly among the biscuits.
Step 5: Use your fingers to carefully pull the sides of each biscuit up and pinch the edges together to seal the filling inside. Place each sealed biscuit, seam side down, into the prepared skillet.
Step 6: In a small bowl, whisk together the melted butter and kosher salt. Brush half of this salted butter mixture over the tops of the biscuits.
Step 7: Bake the bombs for 20-23 minutes, or until they turn golden brown.
Step 8: Remove from the oven and immediately brush with the remaining salted butter. Garnish with fresh chopped parsley before serving.

Tips & Variations

For extra flavor, try adding diced bell peppers or onions to the scrambled eggs before assembling.
Swap the sausage for bacon or ham if you prefer.
Use spicy cheddar or pepper jack cheese for a little heat.
If you don’t have an oven-safe skillet, a greased baking dish will work just as well.

Storage

Store leftover breakfast bombs in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a 350°F oven for 10-12 minutes or microwave for 1-2 minutes until heated through. They are best enjoyed warm and fresh.

How to Serve

A close-up view of two golden brown baked buns on a white plate with a white marbled surface beneath; the top bun is broken in half and rests on the bottom bun, showing its inside filled with melted bright yellow cheddar cheese and cooked sausage pieces. The buns have a shiny, slightly crispy crust with a light sprinkle of green herbs. The background has blurred buns and a glass of orange juice, adding warm tones to the scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these with frozen biscuits?

Yes, just be sure to thaw the biscuits fully before flattening and assembling to ensure even cooking.

Can I prepare these ahead of time?

You can assemble the bombs a few hours ahead and keep them covered in the refrigerator. Brush with butter and bake just before serving for the best texture and flavor.

Breakfast Bombs: Cheddar, Egg, and Sausage Stuffed Biscuits Recipe

Print Recipe

★★★★★

4.6 from 204 reviews

Breakfast Bombs are a savory and satisfying morning treat featuring flaky buttermilk biscuit dough filled with scrambled eggs, mild cheddar cheese, and precooked sausage links. Baked to a golden perfection and brushed with flavorful salted butter, these handheld pockets make a perfect grab-and-go breakfast that combines classic breakfast flavors in a convenient, delicious form.

Author: Izo
Prep Time: 15 minutes
Cook Time: 23 minutes
Total Time: 38 minutes
Yield: 8 breakfast bombs 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 to your liking, 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 (for garnish)

Instructions

Preheat the oven: Set your oven to 375°F (190°C) and prepare a 12-inch oven-safe skillet by spraying it with nonstick cooking spray. This will ensure your breakfast bombs do not stick and bake evenly.
Prepare the biscuits: Remove the Southern Homestyle Buttermilk Biscuits from the can and place them on a clean surface. Using a rolling pin, gently roll each biscuit out to about ⅛-inch thickness. This will allow for easy folding and sealing around the filling.
Add the filling: Top each flattened biscuit with an equal amount of shredded cheddar cheese, leaving room around the edges. Then layer on the scrambled eggs and chopped precooked sausage evenly across each biscuit.
Seal the bombs: Using your fingers, carefully pull the dough sides up and over the filling, pinching the edges together tightly to seal. Place each sealed breakfast bomb, with the pinched side down, into the prepared skillet.
Prepare the butter glaze: In a small bowl, whisk together the melted unsalted butter and kosher salt until well combined.
Brush the bombs: Generously brush half of the salted butter mixture over the top of each sealed breakfast bomb to add flavor and help achieve a golden crust during baking.
Bake: Place the skillet in the preheated oven and bake for 20-23 minutes, or until the breakfast bombs are golden brown and the biscuit dough is cooked through.
Final butter brushing: Immediately after removing from the oven, brush the remaining salted butter mixture over the tops of the bombs to keep them moist and add extra flavor.
Garnish and serve: Sprinkle chopped fresh parsley over the top of the breakfast bombs for a fresh, vibrant touch before serving warm.

Notes

Use mild cheddar cheese for a creamy melt that complements the sausage and eggs without overpowering.
Ensure the biscuits are rolled thin enough to fold easily but thick enough to hold the filling securely.
You can customize the filling by adding vegetables or different cheeses if desired.
Make sure to pinch the edges well to prevent fillings from leaking during baking.
Serve immediately for the best texture and flavor or gently reheat leftovers in the oven to retain crispiness.

Keywords: breakfast bombs, biscuit breakfast, sausage and egg bombs, cheesy breakfast pockets, oven-baked breakfast