These breakfast bombs combine soft biscuit dough, seasoned breakfast sausage, and gooey melted cheese in the center. They’re baked until golden and finished with warm syrup or gravy for the perfect sweet–savory breakfast.
Ingredients
For the filling:
- 1 lb (450 g) breakfast sausage
- 1 cup shredded mozzarella or cheddar
- 4 oz cream cheese (optional but makes the center extra creamy)
- Salt, pepper, and a pinch of garlic powder
For the outer shell:
- 1 can refrigerated biscuit dough OR homemade biscuit dough
- 1 tbsp melted butter
- ½ tsp Italian seasoning or dried parsley
For serving:
- Maple syrup
- Or homemade country gravy
Instructions
1. Cook the Sausage Filling
In a skillet, brown the breakfast sausage.
Season lightly with salt, pepper, and garlic powder.
Drain excess fat.
While warm, mix in:
- shredded cheese
- cream cheese (optional for a creamy melt-in-the-middle effect)
Stir until it forms a thick, cheesy sausage mixture.
Let it cool slightly so it’s easier to shape.
2. Prepare the Biscuit Dough
Open your biscuit dough.
Flatten each piece into a circle using your hands.
Place 1 tablespoon or more of sausage filling in the center of each flattened biscuit.
Fold the edges up and pinch tightly to seal so the cheese doesn’t leak during baking.
Place seam-side down in a greased muffin tin or on a baking sheet.
3. Season the Tops
Brush with melted butter.
Sprinkle with Italian seasoning or dried parsley.
4. Bake
Bake at 375°F (190°C) for 15–20 minutes, or until:
- golden brown
- slightly crispy on top
- the dough is fully cooked
The center will be molten and cheesy.
5. Serve
These are delicious served:
- with warm maple syrup (as in the photo)
- or dipped in creamy sausage gravy
- or enjoyed plain for a savory breakfast
Let them cool 2 minutes before cutting so the cheese flows perfectly.
Tips
- Add scrambled eggs to the filling for a fuller breakfast bomb.
- Use spicy sausage for extra kick.
- Replace biscuit dough with croissant dough for a flakier version.
- Freeze leftovers and reheat in the air fryer.