These Sausage and Cheese Biscuit Bombs are your new breakfast best friend—soft, golden biscuits stuffed with savory sausage and melty cheddar.
Quick to make and easy to love, they’re perfect for busy mornings, weekend brunch, or as a grab-and-go snack!
Why You’ll Love This Recipe
Only 3 ingredients for the easiest breakfast treat ever.
Portable and freezer-friendly—perfect for meal prep or lunchboxes.
Customizable with your favorite cheese or sausage variety.
Golden and flaky with a surprise cheesy center!
What You’ll Need (Ingredient Highlights)
Canned buttermilk biscuits – Flaky and tender, perfect for stuffing.
Breakfast sausage – Choose mild or spicy based on your taste.
Shredded cheddar cheese – For that irresistible gooey, cheesy bite.
Pro Tips Before You Start
Flatten the biscuits gently—don’t make them too thin, or they may tear.
Seal the edges tightly to prevent the filling from leaking during baking.
Let them rest a few minutes before serving so you don’t burn your mouth on the hot filling!
How to Make Sausage and Cheese Biscuit Bombs
Step 1: Preheat the oven
Set your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Step 2: Cook the sausage
Brown the sausage in a skillet over medium heat, breaking it apart as it cooks.
Drain any excess fat and let it cool.
Step 3: Prepare the biscuits
Flatten each biscuit slightly with your fingers or a rolling pin on a clean surface.
Step 4: Fill and seal
Spoon a bit of sausage into the center of each biscuit, then top with shredded cheese.
Fold the dough over the filling and pinch the edges tightly to seal.
Step 5: Arrange and bake
Place each filled biscuit seam-side down on your prepared baking sheet.
Bake for 12–15 minutes, or until golden brown.
Step 6: Cool and serve
Let the biscuit bombs cool for a few minutes before serving. Enjoy warm!
What to Serve It With
A side of scrambled eggs or fruit salad for a full breakfast
Coffee, orange juice, or a smoothie for a balanced start
Maple syrup or honey mustard for a fun dipping twist
Variations / Substitutions
Swap cheddar for mozzarella, pepper jack, or Swiss.
Use maple or spicy sausage for different flavor profiles.
Add a spoonful of scrambled egg inside each biscuit for a breakfast combo bomb!
Storage & Leftovers
Fridge: Store in an airtight container up to 3 days.
Freezer: Freeze in a single layer, then transfer to a zip-top bag for up to 2 months.
Reheat: Warm in the microwave or oven until heated through.
FAQs
Can I make these ahead of time?
Yes! Prep and refrigerate overnight, then bake fresh in the morning.
Do I have to use canned biscuits?
Canned is easiest, but homemade biscuit dough works great too.
Can I freeze them after baking?
Absolutely—freeze and reheat as needed.
Can I add veggies or other fillings?
Sure! Try bell peppers, onions, or even jalapeños.
What cheese melts best inside?
Cheddar, mozzarella, and Monterey Jack are all delicious options.
Can I make this recipe vegetarian?
Yes—use plant-based sausage crumbles instead.
Final Thoughts
These Sausage and Cheese Biscuit Bombs are everything I love in a breakfast—warm, savory, and done in under 30 minutes.
They’re the kind of thing that disappears fast from the plate, so don’t be surprised if you need to double the batch!
