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Let’s set the scene! It’s Saturday morning, you roll out of bed and know you want a nice hearty breakfast. But who wants to slave away over the stove on the weekend. Good news is, you don’t have to! You can have an all in one, sweet and savory, crispy and cheesy breakfast in no time at all! That’s right, start your mornings off with these simple, hand-help stuffed breakfast “bombs”, aka a biscuit stuffed with egg, cheese, and your favorite meat. And to take them up a notch, these bombs are topped with a sweet and salty glaze that reflects all of the great things about a full breakfast spread.
Breakfast Bomb Filling
This simple recipe starts with just one mixing bowl and one sauté pan. To begin, add one log, 12-16oz, of breakfast sausage to a sauce pan over medium heat. Break up the sausage and cook until begins to brown and caramelize, and no more pink is visible. Set the sausage aside on a plate lined with paper towels to absorb the excess fat. You can also use bacon here instead (or in addition to!).
Meanwhile in a bowl, whisk together a medium 6 eggs, 1/4 cup of heavy cream or milk, and salt and pepper to taste. To the same sauté pan used for the sausage, add in the egg mixture. Slowly drag a rubber spatula along the bottom of the pan once the eggs start cooking to create large scrambles. Cook until you reach a soft scramble. You want the eggs to still be a little bit soft at this stage because they will continue to cook in the oven, so cooking them hard now will cause them to dry out later. Remove from the heat and get ready to stuff your biscuits!
The best part about this recipe is how versatile it can be. While the recipe I am making is for sausage, egg, and cheese breakfast bombs, you can really fill the biscuit dough with anything you’d like. Here are some other filling ideas, and they don’t all have to be for breakfast:
- Ham & Cheese: Eggs, diced ham, swiss cheese
- Tex Mex Breakfast: Black beans, chorizo, eggs, corn
- Chicken Fajita: Diced chicken, bell peppers, fajita seasoning, Mexican cheese blend
- Sausage and Peppers: Italian sausage, bell peppers, marinara sauce, mozzarella
- Buffalo Chicken: Diced/shredded chicken, buffalo sauce, blue cheese crumbled, diced celery
- Cheesesteak: Shaved beef, green bell peppers, white onion, provolone
Stuffed Breakfast Bombs
Now that the meat and eggs are ready, it is time to stuff our breakfast bombs. Preheat the oven to 375 degrees. Take one store-bought can of biscuit dough, typically a ~16oz can with 8 biscuits, and pop it open. Take each biscuit and using a rolling pin, roll the dough out into a 1/4 inch disk. To the center of each disk, add 2 heaping tablespoons of the scrambled eggs, 1 tablespoon of the sausage, and 2oz of shredded cheese (I like cheddar or Colby jack for this recipe).
Next, pull the edges of the dough together around the filling to create a ball and pinch to seal so none of the filling comes out. Place the ball seam-side down on a lined baking sheet, and repeat with the remaining 7 dough pieces.
In a small bowl, combine 1/4 cup of melted unsalted butter, 2 tbsp of honey or maple syrup, 1 tbsp of everything but the bagel seasoning (or equal parts poppy seeds, sesame seeds, granulated onion, and salt), and 1 tsp of dried parsley to a bowl. Brush the top of each ball with a generous amount of this mixture, and bake for 18-20 minutes, or until golden brown all over.
This is the perfect breakfast meal to start off the weekends right! Make a big batch and you can even pop them in the freezer to heat up throughout the week! Sausage, egg, and cheese stuffed biscuits absolutely should be a regular on your breakfast menu, and these cheesy, meaty, salty sweet biscuits are truly bombs of flavor!
Want more easy breakfast recipes?
- California Breakfast Croissant
- Caprese Avocado Ricotta Toast
- Maple Sage Breakfast Sausage
- Omelette With Ham And Swiss
- Pita Breakfast Pizza
- Egg White Grill Sandwich
Stuffed Breakfast Bombs
Ingredients
- 1 can canned biscuit dough 8 count (16.3oz)
- 6 large eggs
- ¼ cup heavy cream half and half or milk
- salt and pepper
- 12 oz crumbled breakfast sausage or bacon
- 1 cup shredded cheddar cheese
- ¼ cup unsalted butter melted
- 2 tbsp honey or maple syrup
- 1 tbsp everything but the bagel seasoning
- 1 tsp dried parsley
Instructions
- Preheat the oven to oven 375°
- In a saute pan over medium heat, break up a log of breakfast sausage and cook until browned. (You can also crisp up bacon instead). Remove from the pan once the meat is no longer pink.
- In a bowl, whisk together eggs, cream or milk, salt and pepper.
- To the same sautés pan used for the sausage, add in the egg mixture. Slowly drag a rubber spatula along the bottom of the pan once they start cooking to create large scrambles. Cook until you reach a soft scramble. Remove from pan
- Open the can of biscuit dough, and one at a time, use a small rolling pin to flatten and speed out the dough into a larger disk, about ¼ inch thick
- In the center of each dough disk, add in 2 heaping tablespoons of scrambled eggs, 1 tablespoon of meat, and 2 oz of shredded cheese.
- Pull the edges of the dough together around the filling to create a ball and pinch to seal so none of the filling comes out.
- Repeat with the remaining 7 pieces of dough, and lay them all, seam side down, on a lined cookie sheet, about 2 inches apart
- In a small bowl, combine butter, honey/maple, parsley, and the everything seasoning. Brush a generous amount on top of each dough ball
- Bake for 18-20 minutes or until golden brown all over. Serve immediately
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