Savory bite-sized pockets filled with eggs, cheese, and breakfast meats—these Breakfast Bombs are perfect for a portable, crowd-pleasing morning treat. They’re fun to make, easy to customize, and deliciously satisfying.

Why You’ll Love This Recipe

I love how these breakfast bombs transform ordinary breakfast ingredients into a hand-held delight. They’re portable, protein-packed, and perfect for busy mornings or brunch gatherings. Plus, I can customize fillings to suit any taste or diet.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

8 ounces refrigerated biscuit dough (about 8 biscuits)
4 large eggs
¼ cup milk or cream
½ cup cooked breakfast sausage, crumbled (or bacon or diced ham)
1 cup shredded cheddar cheese
2 tablespoons chopped chives or green onions (optional)
Salt and pepper, to taste
2 tablespoons melted butter (for brushing)
Optional: hot sauce or salsa for serving

directions

I preheat the oven to 375 °F (190 °C) and line a baking sheet with parchment paper.
I whisk together eggs, milk or cream, salt, and pepper in a bowl.
I cook the eggs over medium heat, stirring gently until soft-scrambled, then remove from heat.
I cut biscuits in half horizontally and gently flatten them into small rounds.
I place a spoonful of scrambled eggs, some sausage (or bacon/ham), and a sprinkle of cheese (and chives if using) in the center of each round.
I fold the biscuit dough around the filling, pinching seams to seal completely.
I place the sealed bombs seam-side down on the baking sheet, spacing them about 1 inch apart.
I brush the tops with melted butter for extra richness and crispness.
I bake for 12–15 minutes, until golden brown and the dough is fully cooked.
I serve warm with hot sauce, ketchup, salsa or extra cheese on the side.

Servings and timing

Servings: makes about 8 breakfast bombs (serves 4–8 depending on appetite)
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

I swap the sausage for crumbled turkey sausage, bacon, or diced ham.
For a veggie version, I add sautéed spinach, mushrooms, or bell peppers.
I mix pepper jack or Swiss cheese in place of cheddar for a different flavor.
To go spicy, I stir chopped jalapeños into the egg filling or top the bombs with pepper flakes.
I make a vegetarian version with black beans, avocado, and salsa inside.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, I warm them in a 350 °F oven for 5–7 minutes or microwave for about 30 seconds—just enough to heat through without making the biscuits soggy.

FAQs

Can I freeze breakfast bombs?

Yes—I freeze cooled, sealed bombs in a freezer-safe bag for up to 3 months. To reheat, I bake them from frozen at 375 °F for about 15–18 minutes or until hot throughout.

Can I make these ahead of time?

Absolutely—I assemble everything and refrigerate the uncooked bombs for up to 8 hours before baking. Just brush and bake when ready.

What can I use instead of biscuits?

I’ve used puff pastry squares or crescent roll dough instead—just seal well and bake until golden.

Can I add vegetables or other fillings?

Definitely—I often add sautéed onions, spinach, peppers, or mushrooms. Just drain excess moisture before filling so the dough doesn’t get soggy.

How do I keep the bombs from leaking?

I make sure to pinch the seams tightly and place them seam-side down on the baking sheet. Brushing melted butter helps seal the edges, too.

Conclusion

I find these Breakfast Bombs are a game-changer for busy mornings or laid-back brunches. They’re customizable, easy to make, and always a hit—whether I’m feeding a crowd or meal-prepping for the week. I hope they bring convenience and deliciousness to your breakfast routine as much as they do to mine!