Breakfast Bombs
Breakfast Bombs
Ingredients
For the Filling
- 1 pound breakfast sausage
- 12 large eggs
- 1 teaspoon salt
- 1 1/2 cups shredded cheese
- 1 tablespoon olive oil, as needed
For the Biscuits
- 2 cans large refrigerated biscuit dough, (16 biscuits total)
- 16 cheese slices
Instructions
- 1
Preheat your oven to 375°F. Line a large baking sheet with parchment paper and set aside.
⏱️ 5 min•🌡️ 375
- 2
In a large skillet over medium-high heat, add a small amount of olive oil if needed, then brown the breakfast sausage, breaking it up with a spoon or meat chopper until fully cooked and no longer pink. Drain any excess grease and set the cooked sausage aside in a bowl.
⏱️ 10 min
- 3
In a medium bowl, crack the large eggs and add the salt. Whisk thoroughly until the yolks and whites are fully combined.
⏱️ 2 min
- 4
Using the same skillet (no need to clean it), pour in the whisked eggs. Scramble the eggs over medium heat until they are just cooked through but still moist. Do not overcook.
⏱️ 5 min
- 5
Remove the scrambled eggs from the heat. Stir in the shredded cheese until it is melted and well combined with the eggs.
⏱️ 2 min
- 6
Open the cans of refrigerated biscuit dough. On a clean surface, gently flatten each biscuit slightly.
⏱️ 3 min
- 7
To assemble each breakfast bomb: Place one slice of cheese onto the center of a flattened biscuit. Top the cheese with a spoonful of the cooked breakfast sausage. Using a cookie scoop (approximately 3 tablespoons), add a portion of the scrambled eggs with melted cheese on top of the sausage.
⏱️ 5 min
- 8
Carefully bring the edges of the biscuit dough up and around the filling, completely encasing it. Pinch the dough firmly at the top to seal, ensuring there are no openings or gaps. Shape the dough into a ball and place it seam-side down on the prepared baking sheet.
⏱️ 5 min
- 9
Bake the breakfast bombs in the preheated oven for 12 to 15 minutes, or until they are golden brown and cooked through.
⏱️ 15 min•🌡️ 375
- 10
Remove from the oven and serve warm. Allow to cool slightly before enjoying.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Breakfast Bombs
Ingredients
For the Filling
- 1 pound breakfast sausage
- 12 large eggs
- 1 teaspoon salt
- 1 1/2 cups shredded cheese
- 1 tablespoon olive oil, as needed
For the Biscuits
- 2 cans large refrigerated biscuit dough, (16 biscuits total)
- 16 cheese slices
Instructions
- 1
Preheat your oven to 375°F. Line a large baking sheet with parchment paper and set aside.
⏱️ 5 min•🌡️ 375 - 2
In a large skillet over medium-high heat, add a small amount of olive oil if needed, then brown the breakfast sausage, breaking it up with a spoon or meat chopper until fully cooked and no longer pink. Drain any excess grease and set the cooked sausage aside in a bowl.
⏱️ 10 min - 3
In a medium bowl, crack the large eggs and add the salt. Whisk thoroughly until the yolks and whites are fully combined.
⏱️ 2 min - 4
Using the same skillet (no need to clean it), pour in the whisked eggs. Scramble the eggs over medium heat until they are just cooked through but still moist. Do not overcook.
⏱️ 5 min - 5
Remove the scrambled eggs from the heat. Stir in the shredded cheese until it is melted and well combined with the eggs.
⏱️ 2 min - 6
Open the cans of refrigerated biscuit dough. On a clean surface, gently flatten each biscuit slightly.
⏱️ 3 min - 7
To assemble each breakfast bomb: Place one slice of cheese onto the center of a flattened biscuit. Top the cheese with a spoonful of the cooked breakfast sausage. Using a cookie scoop (approximately 3 tablespoons), add a portion of the scrambled eggs with melted cheese on top of the sausage.
⏱️ 5 min - 8
Carefully bring the edges of the biscuit dough up and around the filling, completely encasing it. Pinch the dough firmly at the top to seal, ensuring there are no openings or gaps. Shape the dough into a ball and place it seam-side down on the prepared baking sheet.
⏱️ 5 min - 9
Bake the breakfast bombs in the preheated oven for 12 to 15 minutes, or until they are golden brown and cooked through.
⏱️ 15 min•🌡️ 375 - 10
Remove from the oven and serve warm. Allow to cool slightly before enjoying.
⏱️ 3 min