Breakfast Bombs (Easy Sausage, Egg & Cheese Biscuit Bombs)

If your family loves a warm, hearty breakfast, these Breakfast Bombs are about to become a new favorite. When my husband suggests a recipe, it’s always a winner—and these did not disappoint! They’re soft, cheesy, filled with scrambled eggs and sausage, and wrapped in golden, fluffy biscuit dough. Best of all? They’re incredibly simple to make and perfect for busy mornings.

Several of you mentioned serving these with gravy, and that is honestly such a fun idea! My kids aren’t big gravy fans and I wanted these to be a quick grab-and-go breakfast, so I kept this batch simple. But if your family loves it, sausage gravy on the side (or drizzled over the top) would take these over the top.

Whether you’re feeding hungry kids, prepping for the week, or hosting a brunch, these Breakfast Bombs are a guaranteed hit.

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Why You’ll Love This Recipe

• Quick & easy — Made with biscuit dough to save time.
• Kid-approved — My family devoured them.
• Customizable — Add veggies, bacon, or gravy.
• Perfect for meal prep — Reheats beautifully for school mornings.
• Grab & go — Portable, filling, and no-utensils-needed!

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Ingredients

• 2 cans large biscuits (16 biscuits total)
• 1 lb breakfast sausage
• 12 large eggs
• 1 teaspoon salt
• 1½ cups shredded cheese (cheddar or your favorite blend)
• 16 slices cheese (optional but delicious)

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How to Make Breakfast Bombs

1. Preheat

Preheat your oven to 375°F (190°C). Line a cookie sheet with parchment paper or grease it lightly.

2. Cook the Sausage

Brown the sausage in a skillet over medium heat. When cooked through, remove the sausage and set it aside—leave the grease in the pan for the eggs.

3. Scramble the Eggs

Whisk the eggs with the salt, then pour them into the pan. Cook over medium-low heat, stirring until fully scrambled.

Remove from heat and stir in the shredded cheese.

4. Assemble the Bombs

• Flatten each biscuit with your hands or a rolling pin.
• Add a slice of cheese (optional).
• Spoon on some sausage and about 3 tablespoons of the egg mixture.
• Bring the edges of the dough up and around the filling and pinch to seal.
• Place seam-side down on your baking sheet.

5. Bake

Bake for 13–15 minutes, or until the biscuits are puffed and golden brown.

6. Serve

Let them cool slightly, then enjoy warm! These are delicious on their own, but gravy lovers can serve them with sausage gravy on the side.

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Tips for Success

• Don’t overfill — A little filling goes a long way.
• Keep the seams tight — Pinch well so nothing leaks.
• Use shredded cheese that melts well — Cheddar, Colby Jack, or a blend works great.
• Make ahead — Assemble the bombs the night before, refrigerate, and bake in the morning.

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Variations

Try mixing things up:

• Gravy Breakfast Bombs — Serve with sausage gravy (your viewers were right—so good!).
• Veggie Bombs — Add sautéed peppers, onions, or spinach.
• Bacon, Egg & Cheese — Swap in crispy bacon.
• Spicy Bombs — Add diced jalapeños or pepper jack cheese.

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Storage & Reheating

These reheat beautifully!

• Refrigerator: Store up to 3 days in an airtight container.
• Freezer: Wrap individually and freeze up to 2 months.

Reheat:

• Microwave 20–30 seconds for fridge leftovers
• Microwave 45–60 seconds for frozen
• Or warm in an air fryer at 350°F for 3–4 minutes to crisp the outside

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Serving Ideas

• With fruit on the side
• With sausage gravy
• With a drizzle of hot honey
• As part of a brunch spread