Sausage & Biscuit Breakfast Bombs

Instructions:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a skillet, melt butter over medium heat. In a bowl, whisk together eggs, milk, salt, and pepper. Pour into the skillet and scramble until just set. Remove from heat.
3. On a floured surface, flatten each biscuit into a 4–5 inch round.
4. Place one cooked sausage link, a spoonful of scrambled eggs, and a sprinkle of shredded cheddar in the center of each biscuit. Add green onions or crumbled bacon if using.
5. Fold the edges of the dough up over the filling and pinch firmly to seal.
6. Place seam-side down on the prepared baking sheet.
7. Brush each bomb with melted butter or egg wash and sprinkle with everything bagel seasoning, Parmesan, or leave plain.
8. Bake for 12–15 minutes, or until golden brown and puffed.
9. Let cool slightly before serving.

Variations :

• Meat Swap: Use cooked bacon, ham, or turkey sausage in place of links.
• Veggie Version: Add sautéed spinach, mushrooms, or peppers to the filling.
• Cheese Lover’s Twist: Mix cheeses like pepper jack, mozzarella, or Swiss for different melts.
• Spicy Kick: Add hot sauce or diced jalapeños to the scrambled eggs.
• Mini Bombs: Cut each biscuit in half and use mini sausage links for bite-sized versions.

Tips :

• Don’t overfill—too much filling can cause the biscuit to burst during baking.
• Seal edges tightly to prevent leaks; a quick pinch and fold does the trick.
• Let them cool fully before freezing. Reheat from frozen in the oven or air fryer at 350°F until warmed through.
• Serve with ketchup, salsa, or spicy mustard for dipping.
• For a brunch display, pair with a fruit salad or yogurt parfait.

These Sausage & Biscuit Breakfast Bombs are the kind of cozy, savory breakfast everyone gets excited about—portable, packable, and perfectly melty every time.