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Fluffy Breakfast Bombs Recipe – Easy Sausage & Egg Grab and Go Brunch

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These Fluffy Breakfast Bombs are pillowy dough pockets filled with creamy scrambled eggs, savory sausage, and melty cheese. Perfect for busy mornings, brunches, or meal prep, they’re easy to make and endlessly customizable for any crowd.

Ingredients

Scale
  • 2 cups all-purpose flour (or 1:1 gluten-free blend for GF option)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup plain Greek yogurt
  • 1/4 cup milk (whole or 2%, or substitute almond milk)
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon sugar (optional)
  • 6 large eggs
  • 2 tablespoons milk
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 8 ounces breakfast sausage (pork or turkey; crumbled and browned)
  • 1 cup shredded cheddar cheese (or Monterey Jack or Colby)
  • 2 tablespoons chopped chives (optional)
  • 1 egg (beaten, for egg wash)
  • Sesame seeds or poppy seeds (optional, for topping)

Instructions

  1. In a large bowl, whisk together flour, baking powder, and salt.
  2. Add Greek yogurt, milk, melted butter, and sugar. Mix until just combined, then gently knead by hand for 2-3 minutes until smooth. If sticky, add flour a tablespoon at a time. Cover and let rest for 10 minutes.
  3. Heat a nonstick skillet over medium heat. Add sausage and cook, breaking up with a spatula, until browned and cooked through (about 5 minutes). Drain on paper towel.
  4. Wipe out skillet if needed. Crack eggs into a bowl, add milk, pepper, and salt; whisk until frothy. Pour into skillet over medium-low heat; stir gently until just set (about 3 minutes).
  5. In a bowl, mix scrambled eggs, cooked sausage, shredded cheddar, and chives. Stir gently to combine.
  6. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  7. Turn dough onto a lightly floured surface. Divide into 8 equal pieces. Roll each into a ball, then flatten into a 4-inch circle.
  8. Spoon about 2 tablespoons of filling onto the center of each circle. Bring edges up and pinch to seal tightly. Place seam-side down on baking sheet.
  9. Brush tops with beaten egg and sprinkle with sesame or poppy seeds if using.
  10. Bake for 18-22 minutes until golden and puffed. Tops should be shiny and firm when gently pressed.
  11. Let cool for 5 minutes before serving.

Notes

Don’t overmix the dough for maximum fluffiness. Scramble eggs gently for creamy texture. Pinch seams tightly to prevent leaks. Chill filling before assembly if kitchen is warm. For meal prep, refrigerate shaped bombs overnight and bake fresh, or freeze baked bombs for up to 2 months. Adapt with gluten-free flour, dairy-free yogurt/milk, or vegetarian sausage as needed.

Nutrition

Keywords: breakfast bombs, sausage and egg, grab and go brunch, fluffy dough, easy breakfast, meal prep, brunch recipe, comfort food, breakfast pockets

Find it online: https://blixfood.com/fluffy-breakfast-bombs-recipe-easy-sausage-and-egg-grab-and-go-brunch/