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Cheesy Sausage Breakfast Bombs

Cheesy sausage breakfast bombs with a crispy garlic butter exterior and a gooey sausage, egg, and cheddar center. These stuffed biscuit bombs are baked until deeply golden and sliced open to reveal the filling.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Refrigerated biscuit dough
  • 1 can (16 oz) refrigerated biscuit dough (8 biscuits) Keep biscuits refrigerated until ready to use.
Sausage, eggs, and cheese filling
  • 0.5 lb breakfast sausage, cooked and crumbled
  • 4 large eggs, scrambled Scramble before assembling the bombs.
  • 1 cup sharp cheddar, shredded
  • 0.25 tsp salt To taste; use sparingly if sausage is already salty.
  • 0.25 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 bake
  1. Preheat oven to 375°F and line a sheet pan with parchment paper for easy cleanup (no extra time needed).
  2. Flatten each biscuit into a 4–5 inch circle so there’s enough surface to seal the filling.
  3. Mix cooked breakfast sausage, scrambled eggs, and shredded cheddar together, then season with salt and black pepper to taste.
  4. Place 2–3 tablespoons of the sausage, egg, and cheese mixture in the center of each biscuit.
  5. Pull the dough edges up and around the filling, pinching tightly to seal into a ball so it doesn’t leak during baking.
  6. Place the sealed biscuit balls seam-side down on the sheet pan for a better golden crust.
  7. Brush each bomb with the garlic butter mixture (melted butter, garlic powder, and chopped parsley) so the exterior crisps and browns.
  8. Bake at 375°F for 18–20 minutes until deeply golden, then rest briefly before splitting to serve.

Notes

Pro tip: for the gooey center, don’t overfill—2–3 tablespoons keeps the seam secure. Store leftovers in the refrigerator up to 3 days; reheat at 350°F until warmed through. Freezing is yes: freeze baked bombs after cooling (up to 2 months) and reheat from frozen. For a lighter option, use reduced-fat cheddar and swap breakfast sausage for turkey sausage if desired.