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Cheesy Sausage Breakfast Bombs

Cheesy sausage breakfast bombs with a crispy garlic-butter biscuit shell and a gooey sausage, egg, and cheddar center. These stuffed biscuit breakfast hand pies bake up golden and come out easy to grab and go.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Refrigerated biscuit dough
  • 1 can (16 oz) refrigerated biscuit dough Use 8 biscuits.
Breakfast sausage filling
  • 0.5 lb breakfast sausage Cook and crumble before assembling.
  • 4 large eggs Scramble before combining with sausage and cheese.
  • 1 cup sharp cheddar Shred for best melt.
  • 0.25 tsp salt To taste.
  • 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 assemble
  1. Preheat oven to 375°F and line a sheet pan with parchment paper for easy release and cleanup.
  2. Flatten each biscuit into a 4–5 inch circle with a thicker center so it can hold the filling.
  3. Mix cooked breakfast sausage, scrambled large eggs, and sharp cheddar together, seasoning with salt and black pepper to taste, until evenly combined.
  4. Place 2–3 tablespoons of the sausage-egg-cheese mixture in the center of each biscuit, forming a mound.
  5. Pull the dough edges up and around the filling, pinching tightly to seal into a ball so no filling leaks.
  6. Place each sealed biscuit bomb seam-side down on the sheet pan to help it keep its round shape.
Bake with garlic butter
  1. Mix garlic butter by stirring melted butter with garlic powder and chopped fresh parsley, then brush generously over the tops.
  2. Bake at 375°F for 18–20 minutes until deeply golden, with a crisp-looking biscuit exterior and visible sheen from the garlic butter.

Notes

For the cleanest seals, keep the biscuit dough seams pinched firmly and avoid overfilling so the tops don’t split while baking. Store leftovers in the refrigerator up to 3 days; reheat in a 325°F oven or toaster oven until warmed through and re-crisped. Freeze yes—freeze baked, cooled bombs in a single layer, then bag; reheat from frozen at 350°F until hot in the center. Dietary swap: use turkey sausage for a lighter option while keeping the same cheddar and egg filling.