Ingredients
- 1 heaping tablespoon bacon grease
- 1 pound ground breakfast sausage
- 1/2 cup unbleached all-purpose flour
- 2-1/2 cups whole milk
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 3 tablespoons melted butter, divided
- 6 eggs
- 16 to 18 uncooked canned or homemade biscuits, slightly chilled
Directions
- Preheat oven to 350 F.
- In a large cast-iron skillet over medium-high heat, melt bacon grease. Once melted, brown and cook breakfast sausage. Sprinkle flour over cooked ground sausage until coated.
- Slowly pour in milk 1 cup at a time until combined. Reduce heat to medium-low, and stir frequently until mixture thickens.
- Season with salt and pepper to taste, and then add garlic. Set skillet aside and let mixture cool.
- In a cast-iron skillet over medium-high heat, melt 1 tablespoon butter. Crack and scramble eggs in a bowl, and then pour into skillet. Cook until done to your preference. Once finished, let cool for about 10 minutes before using.
- On a clean work surface, flatten each biscuit round to about 1/4 inch thick. Place a generous tablespoon of eggs in the center of the flattened biscuit. Top eggs with a heaping 1-1/2 to 2 tablespoons gravy. Pull together the edges of the biscuit and pinch to seal the edges. (If you have any leftover filling, make a few more bombs, or save filling for the next day and make traditional biscuits and gravy.)
- Place filled biscuits seam-side down in a 10-by-15-inch or 11-1/2-by-17-inch cookie sheet lined with parchment paper or a well-seasoned cast-iron skillet, and brush tops with melted butter.
- Bake in the preheated oven for 20 to 22 minutes, or until golden-brown. Serve warm. If this isn’t a grab-and-go kind of breakfast, serve alongside a colorful fruit salad or a cup of yogurt topped with granola, strawberries, and blueberries.
These “bombs” take the rich, hearty, overflowing biscuits and gravy we love and wrap them into a compact breakfast waiting to explode with filling and flavor. They’re easy to prepare, and they double as make-ahead meals for those with busy morning routines. Store them in the refrigerator in an airtight container for up to 3 days.
Note: To reheat made-ahead breakfast bombs, preheat the oven to 350 F. Place breakfast bombs on a parchment-lined cookie sheet, and bake for 5 to 8 minutes. Once finished, brush with melted butter and serve.
Hannah McClure is an old-soul mother of four from Ohio. In her spare time, she enjoys sewing, gardening, raising chickens and seasonal hogs, and baking and cooking from scratch. She loves to go on adventures and explore with her children and is always learning new trades. Find Hannah on Instagram @MuddyOakHennHouse.
