Cheesy scrambled eggs, crispy bacon, breakfast sausage, chives all nestled in a buttery dough topped with EBS. The only thing you need to decide is what you’re dipping these in.
I’m all about using a base recipe, like my recipe for my hoagie rolls or my pizza dough, and transforming it into amazing follow-on recipes. I’ve shared how you can turn my roll recipe into bread bowls for soup and my pizza dough into various ‘puffs’ or bombs.
Today, I’m sharing with you how to use either of those recipes into one of my favorite handheld breakfast items – Cheesy Egg Breakfast Bombs!
Portable. Freezable. Totally Delicious!
I can remember back to my pizza shop days making these on the ‘secret’ Lori menu. We were OG’s when it came to how a pizzeria was run. We were so much more than just pizza. I mean we’d open at 7 am and wouldn’t close until 2 am. Now eventually we moved our times to only open from 10 am to midnight but still, our breakfast pizzas and dishes were so popular.
This recipe was on the ‘Lori Menu” that my dear brother had no idea I had for the first 5-6 years of our opening. I would often be the one to open up the shop so early and I get bored very easily with the same ol’ foods. So I’d create stuff that I’d want to eat that wasn’t on the menu. Eventually, my regulars became wise to this and would have “Whatever Lori is having”. Having that type of blind trust from customers is priceless and something I’ve always appreciated.
Grab your ingredients
This recipe is TOTALLY customizable to what you like. I’ll list further down in the post some of my favorite filling combinations:
- Prepared Dough – Buttery Hoagie Dough or Pizza dough (that has risen once)
- Scrambled Eggs – whole egg, 1 yolk, or all whites. And yes, you can use that carton of egg-beaters as well
- Cheese – I preferred using cubed cheese versus shredded as I liked having that pool of cheese in the middle
- Meats – cooked breakfast sausage, crispy bacon
- Green Onions
- Egg wash
- Everything Bagel Seasoning
Roll with It!
The trick to making these is to make sure your dough is proofed and at room temp. Room temp dough will roll out so much easier.
- On a lightly floured board, add your dough. Gently press it down into a rectangle.
- Using a floured rolling pin, roll the dough into a rectangle. A 12×15 rectangle works. The key is you don’t want to go too thin with the dough. The thinner the dough, the likelihood it will tear when you’re trying to form the dough bomb.
Stuff & Slic
- At this point just, add your toppings in 6 piles and, using a knife or pizza cover, slice into 6 squares
Pinch & Form
- Grab opposite corners of each square, pulling up and over to join. Pinch shut
- Repeat with the opposite corners, pinching them together.
- Do this to the remaining pieces.
Coat, Top & Bake
- Using a cupped hand, form each bomb into a roughly shaped ball and place it into a buttered baking dish.
- Cover with sprayed plastic wrap and allow to double in size.
- Preheat the oven and coat each ball with egg wash and sprinkle with everything bagel seasoning.
Baked to Perfection
I could not love these any more folks! They are soft, billowy, cheesy, meaty, and all things breakfasty!
Admit it, those look pretty freaking scrumptious, don’t they?
And they are SO EASY to make!
What to serve with Cheesy Egg Breakfast Bombs
So I’m one of those that love “breakfast for dinner” people. There is no wrong time to eat these.
- Breakfast – serve warm with your favorite sausage gravy, maple syrup, or yes, spicy ketchup (Pittsburgh folks would appreciate this)
- Brunch – these with a salad with a light fruit vinaigrette and some fresh fruit
- Dinner – serve these with crispy onion hashbrowns or poutine, savory waffles, and a charcuterie board
My sous chef and I have made these with gluten-free pizza dough and they turned out incredible. I, personally, hate working with gluten-free dough as I find it so finicky and a pita to work with but since she has Celiac disease I want to ensure that she can eat all of the things I make.
- Dough – gluten-free dough, canned biscuits for a shortcut, cinnamon roll dough for a sweeter approach
- Eggs – If you have an egg allergy, obviously omit. Go with all meats, cheeses, veggies
- Meats – If you’re a vegetarian or vegan, you can most certainly omit them altogether. For other meat options, try crispy pancetta, cooked chorizo, ham cubes
- Cheese – You can use your favorite cheeses though I suggest keeping it to a cheese that melts
- Toppings – Yes I know, folks are over EBS. I get it. I love it so I use it but you can totally skip it or go with something else. Sesame seeds or poppyseed work. You can even use freshly grated parmesan or cheddar cheese on top as well before baking!
When it comes to freezing these, you have 2 options and honestly, I base it on whether you want to use them for freezer meals or meal prep meals. I distinguish meal prep meals as something that’s already prepared that you only need reheat.
- Once you’ve assembled the breakfast bombs, place them on a parchment-lined pan and place them in the freezer until frozen solid.
- Transfer the raw bombs to a freezer container/bag and freeze for up to 3 months
Freezer Meal Prep
- Bake fully and allow to cool completely.
- Wrap each one individually in plastic wrap and place it in a freezer container/bag for up to a month.
From Raw Stage
- Remove the unbaked bombs from the freezer and place them in a buttered baking dish leaving 1/2-1″ space in-between.
- Cover with plastic wrap and place in the fridge overnight to thaw.
- The next day, remove the covered pan from the fridge, allow the bombs to rise, and then bake.
From Baked Stage
- Place the uncovered baked bomb on a baking tray and reheat in a 350F oven for 5 (if thawed) or 10-15 minutes if frozen.
The Perfect Handheld Bite!
These were just as amazing as I remember from our pizza shop! One hand full of these breakfast bombs and the other to hold your coffee!
Winning Breakfast Bomb Flavor Combinations
The only limitation here is your imagination and what you consider breakfast-y. Here are some combinations that were super popular on the Secret Menu:
- Steak & Eggs – cooked shaved steak, scrambled eggs, cheese
- Ham & Cheese – scrambled eggs, chopped ham, and cheese
- English Breakfast – cooked sausages, eggs, baked beans, and crispy potatoes
- Pittsburgh Classic – crispy tots, cheesy eggs, sausage gravy, and sausage chunks
- Peppers & Spinach – Eggs with wilted spinach, sauteed shallots, and feta
- n– scrambled eggs, hot sausage rounds, sauteed peppers, onions, and mozzarella
- Place the dough on a lightly floured board. Pat gently into a rectangle and then roll to a 12×15” rectangle. If necessary, roll the dough slightly larger. The key is not to make it thin so you can see through it or that it’ll tear.
- Evenly divide the eggs and place 6 mounds onto the dough. Repeat by adding the cheese, meats, and green onions.
- Grab opposite corners of each square, pulling up and over to join. Pinch to seal. Repeat with the opposite corners, pinching them together. Do this to the remaining pieces.
- Lightly butter a baking dish. Using a cupped hand, form each bomb into a roughly shaped ball and place it into the dish. Cover with sprayed plastic wrap and allow to double in size.
- Preheat the oven to 400F, uncover the bombs, coat each ball with egg wash, and sprinkle with everything bagel seasoning.
- Bake for ~15-20 minutes or until they are golden brown and the dough reaches 200F.
- Remove from the oven, carefully lift out of the pan and allow to cool for 5 minutes before serving.
- Store any leftovers in the fridge for up to 5 days or in the freezer for up to a month.
*Prep time does not include making the dough or the rise time
Keywords: Cheesy Scrambled Eggs Breakfast Bombs, breakfast puffs, bacon and egg breakfast bombs, bacon egg sausage breakfast bombs, freezer breakfast meals, meal prep breakfast, breakfast hot pockets, #breakfastbombs