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Cheesy Sausage Breakfast Bombs

Cheesy sausage breakfast bombs are golden biscuit balls with a crispy garlic butter exterior and a gooey sausage, egg, and cheddar center. Split one open to reveal the stuffed biscuit filling—made for quick grab-and-go breakfast prep.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

refrigerated biscuit dough
  • 1 can (16 oz) refrigerated biscuit dough Use 8 biscuits
breakfast sausage
  • 0.5 lb breakfast sausage Cooked and crumbled
eggs
  • 4 large eggs Scrambled
sharp cheddar
  • 1 cup sharp cheddar Shredded
salt
  • 0.25 tsp salt To taste
black pepper
  • 0.125 tsp black pepper To taste
garlic butter
  • 2 tbsp butter Melted
  • 1 tsp garlic powder
  • 1 tbsp fresh parsley Chopped

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 375°F and line a sheet pan with parchment paper for easy release and cleanup.
Make the biscuit bombs
  1. Flatten each biscuit into a 4–5 inch circle, keeping the edges slightly thicker so they seal properly.
  2. Mix the cooked breakfast sausage, scrambled eggs, and shredded sharp cheddar together and keep the mixture ready to spoon.
  3. Place 2–3 tablespoons of the sausage, egg, and cheese mixture into the center of each flattened biscuit.
  4. Pull the dough edges up and around the filling and pinch tightly to seal into a ball so the center stays gooey.
  5. Place the bombs seam-side down on the sheet pan to help the sealed seam set during baking.
Garlic butter bake
  1. Brush the tops with garlic butter made from melted butter, garlic powder, and chopped fresh parsley for a glossy, garlicky crust.
  2. Bake at 375°F for 18–20 minutes until deeply golden, then let them rest briefly just until cool enough to handle.

Notes

For the best seal, pinch the dough firmly all the way around and keep the seam on the bottom until baking starts. Store cooked breakfast bombs in the fridge up to 3 days in an airtight container; reheat at 350°F until warmed through. Freeze yes—freeze cooled bombs in a single layer, then bag; reheat from frozen at 350°F until hot. Dietary swap: use plant-based sausage and dairy-free cheddar for a dairy-light version.