Breakfast Bombs

Name: Breakfast Bombs
Prep time: 10 min
Cook time: 23 min
Total time: 33 min
Yield: 8 serving
Ingredients: 1 can (8-count) Southern homestyle buttermilk biscuits; 1½ cups (169.5 g) mild cheddar cheese; 1 cup scrambled eggs; 8 precooked sausage links; ¼ cup (½ stick / 57 g) unsalted butter; 1 teaspoon kosher salt; fresh parsley

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4.9

48 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
33 mins
Servings
8
Calories
400 kcal
Course
Breakfast

Breakfast Bombs

Iris Hanson

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Breakfast Bombs are buttermilk biscuits filled with cheese, scrambled eggs, and sausage, brushed with salted butter, and baked to a golden brown.

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Ingredients

Servings

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

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Instructions

Preheat the oven to 375°F. Spray a 12-inch oven-safe skillet with nonstick cooking spray. Set aside. (If you have not made the scrambled eggs yet, now would be a good time.)
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.
Top each flattened biscuit with an equal amount of the shredded cheese leaving room around the rim of the circle. Then add an equal amount of scrambled eggs and chopped sausage on top of the cheese.
Use your fingers to pull the sides of the biscuit and pinch to seal the edges together. Place the bomb (pinched side down) into the prepared skillet. Repeat with the remaining biscuits.
In a small bowl, whisk together the melted butter and salt. Brush half of the salted butter over the tops of the bombs.
Bake 20-23 minutes, or until golden brown.
Immediately brush with the remaining half of melted butter, garnish with parsley, and serve.