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If you’re looking for a fun way to turn a classic southern breakfast into a handheld bite, these Biscuits and Gravy Breakfast Bombs are it. They’ve got all the flavor of creamy sausage gravy wrapped up inside fluffy biscuits. It’s the perfect mashup of comfort food and easy grab-and-go breakfast.
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Why You’ll Love This Recipe
I love a good biscuits and gravy plate, but sometimes I don’t want the hassle of serving it up with forks and plates. These Breakfast Bombs take the same flavors and make them portable. They’re golden brown on the outside, creamy and savory on the inside, and they taste like you spent way more time in the kitchen than you actually did.
They’re also versatile. I’ve made these for lazy Saturday mornings, but they work just as well for holiday brunch spreads or even tailgating. No one ever complains when you show up with a tray of fresh-out-of-the-oven Breakfast Bombs.
Ingredients You’ll Need
Here’s the simple lineup to make these:
- Biscuit Dough
- Breakfast Sausage (mild or spicy, your call)
- All-Purpose Flour
- Whole Milk
- Salt, Black Pepper, Onion Powder, Garlic Powder, Cayenne
That’s it. The gravy cooks down thick and savory, and the biscuit dough seals everything up like little flavor packages.
How To Make Biscuits and Gravy Breakfast Bombs
Start by preheating your oven to 350F. While it heats, butterfly each biscuit in half horizontally so you can stuff them later.
Brown your breakfast sausage in a skillet over medium heat. Don’t drain the grease - that’s where the flavor comes from. Sprinkle in the flour, stir until coated, and cook for a couple minutes to get rid of the raw flour taste.
Pour in the milk slowly, stirring constantly, and season it up. Keep stirring until the sausage gravy thickens, usually about 5–7 minutes. Once it’s thick and creamy, you’re ready to fill.
Spoon some of the sausage gravy onto one side of the biscuit dough, place the other half on top, and pinch the edges to seal. Arrange them on a baking sheet, pop them into the oven, and bake until golden brown - about 10–15 minutes.
Serving Suggestions
I usually serve these Breakfast Bombs hot out of the oven with a side of extra gravy for dipping. They’re hearty enough to be the main event, but you can also pair them with scrambled eggs or fruit for a bigger breakfast spread.
If you’re feeding a crowd, keep them warm in a covered dish or warming tray. They’ll disappear fast.
Recipe Tips and Variations
- Spice it up: Use hot breakfast sausage or add more cayenne to the gravy.
- Cheese lovers: Stir in a handful of shredded cheddar before filling the biscuits.
- Make-ahead: Cook the sausage gravy the night before and store it in the fridge. Assemble and bake in the morning for a quicker breakfast.
- Freezer friendly: Bake a batch, let them cool, then freeze. Reheat in the oven when you need a quick breakfast on the fly.
These Biscuits and Gravy Breakfast Bombs check all the boxes - easy, filling, and guaranteed to be a hit. Once you make them, you’ll see why they’ve become one of my go-to breakfast recipes.
Other Recipes You'll Love:
- Cinnamon Roll Bacon Twists Recipe - Easy Breakfast
- Stuffed French Toast Recipe
- French Toast Dogs – Easy Stuffed French Toast Recipe
- Cinnamon Roll Breakfast Bombs - Easy Breakfast Recipe
- Stuffed Pancake Recipe on the Griddle - Perfect Pancakes!
Ingredients
- 1 Tube Biscuit Dough
- 1 LB Breakfast Sausage mild or spicy
- ¼ C All-Purpose Flour
- 2 C Whole Milk more if you like thinner gravy
- ½ teaspoon Salt adjust to taste
- ½ teaspoon Black Pepper fresh cracked is best
- ½ teaspoon Onion Powder
- ½ teaspoon Garlic Powder
- ¼ teaspoon Cayenne
Instructions
- Preheat oven to 350F
- Remove biscuits from packaging and butterfly each biscuit in half horizontally. Set aside
- In a large skillet over medium heat, cook the sausage until browned and crumbled. Don’t drain all the grease - that’s the flavor base.
- Sprinkle the flour evenly over the sausage and stir it in until everything looks coated. Let it cook for 1-2 minutes to get rid of the raw flour taste.
- Slowly pour in the milk while stirring constantly adding seasonings as you stir. Keep stirring until the mixture thickens into gravy, about 5-7 minutes.
- Place a spoonful of gravy on one side of the raw biscuit, place the top of the biscuit back on and seal all the way around.
- Place on baking sheet, and bake for 10-15 minutes until they are golden brown
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