Cheesy Sausage Breakfast Bombs

Cheesy sausage breakfast bombs made with stuffed biscuit dough—baked until deeply golden with a crispy garlic butter exterior and a gooey sausage, egg, and cheddar center. Split these sausage egg cheese bombs open to reveal the warm filling for a grab-and-go breakfast or breakfast hand pie style meal.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 8 servings

Course: Breakfast

Cuisine: American

Calories: 390

Ingredients Equipment Method Notes

Ingredients

Biscuit bombs

1 can (16 oz) refrigerated biscuit dough (8 biscuits) Use refrigerated canned biscuit dough for the best round shape.
0.5 lb breakfast sausage, cooked and crumbled Breakfast sausage should be fully cooked before stuffing.
4 large eggs, scrambled Scramble before mixing with sausage and cheese.
1 cup sharp cheddar, shredded Shred for faster melting inside the sealed biscuit.
0.25 salt to taste Season the filling lightly; add more after tasting.
0.25 black pepper to taste Season the filling lightly; add more after tasting.

Garlic butter

2 tbsp butter, melted Melt and brush on the tops right before baking.
1 tsp garlic powder Stir into the butter for even flavor.
1 tbsp fresh parsley, chopped Sprinkle or stir into garlic butter; optional but recommended.

Equipment

1 sheet pan

Method

Prep and form the bombs

Preheat the oven to 375°F and line a sheet pan with parchment paper so the biscuit balls don’t stick.
Flatten each biscuit into a 4–5 inch circle to make room for the filling.
Mix the cooked sausage, scrambled eggs, and shredded cheddar together, then season with salt and black pepper to taste.
Place 2–3 tablespoons of the sausage-egg-cheese filling in the center of each biscuit.
Pull the dough edges up and around the filling, pinching tightly to seal into a ball so no cheese leaks out.
Place the sealed balls seam-side down on the sheet pan for a smooth golden finish.

Bake and finish

Brush the tops with the garlic butter mixture so the exterior turns crispy and golden while baking.
Bake at 375°F for 18–20 minutes until deeply golden.

Notes

Pro tip: seal the dough tightly—if a seam opens, the cheese can leak and reduce the round shape. Store leftovers in the refrigerator up to 3 days; reheat in a 350°F oven until warmed through. Freezing works well: freeze cooled bombs for up to 2 months and reheat from thawed or directly from frozen. For a lighter option, use reduced-fat cheddar (texture stays gooey) without changing the bake time.