Breakfast Bombs
Fluffy baked dough stuffed with scrambled eggs, melted cheddar, and savory sausage. Ready in 30 minutes and endlessly customizable for any morning.
Equipment
- Baking sheet
- Parchment paper
- Skillet
- Pastry brush
Ingredients
- 1 can (16 oz) refrigerated biscuit dough 8 biscuits
- 4 large eggs
- 1/2 cup shredded cheddar cheese
- 1/2 cup cooked breakfast sausage crumbled
- 2 tbsp milk
- 1 tbsp butter for scrambling eggs
- 1/4 tsp garlic powder
- 1/4 tsp black pepper
- 1/4 tsp salt
- 1 tbsp melted butter for brushing tops
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Scramble eggs with milk, salt, and pepper in a buttered skillet over medium-low heat. Pull off heat while still slightly underdone.
- Flatten each biscuit into a 4-inch circle on a clean surface.
- Fill each circle with a spoonful of scrambled egg, a pinch of sausage, and a pinch of cheddar cheese.
- Seal by pulling the dough edges up around the filling and pinching firmly. Place seam-side down on the baking sheet.
- Brush tops with melted butter and sprinkle lightly with garlic powder.
- Bake for 14 to 16 minutes until deep golden brown. Rest 3 minutes before serving.
Notes
- Always undercook eggs slightly before stuffing - they finish in the oven.
- Don't overfill or the dough will burst open.
- Seam-side down is essential for keeping the shape.
- Store in the fridge up to 4 days, or freeze up to 2 months.