Breakfast Bombs with Cheese (Print Version)
# Ingredients:
01 -
1 can (8-count) Southern Homestyle Buttermilk Biscuits, not flaky
02 -
1½ cups (169.5 g) mild cheddar cheese, shredded, divided
03 -
1 cup scrambled eggs, prepared to your liking, divided
04 -
8 precooked sausage links, chopped (about 1 cup), divided
05 -
¼ cup (½ stick / 57 g) unsalted butter, melted
06 -
1 teaspoon kosher salt
07 -
Fresh parsley, chopped, for garnish
# Instructions:
01 -
Preheat the oven to 375°F. Spray a 12-inch oven-safe skillet with nonstick cooking spray. Set aside. (If you have not made the scrambled eggs yet, now would be a good time.)
02 -
Remove the biscuits from the can and place them on a clean work surface. Using a rolling pin, flatten each biscuit to about ⅛-inch thickness.
03 -
Top each flattened biscuit with an equal amount of the shredded cheese leaving room around the rim of the circle. Then add an equal amount of scrambled eggs and chopped sausage on top of the cheese.
04 -
Use your fingers to pull the sides of the biscuit and pinch to seal the edges together. Place the bomb (pinched side down) into the prepared skillet. Repeat with the remaining biscuits.
05 -
In a small bowl, whisk together the melted butter and salt. Brush half of the salted butter over the tops of the bombs.
06 -
Bake 20-23 minutes, or until golden brown.
07 -
Immediately brush with the remaining half of melted butter, garnish with parsley, and serve.