Let Me Tell You About Tex-Mex Breakfast Bombs…
Okay, so the first time I tried making these Tex-Mex Breakfast Bombs, I was running late for a Saturday potluck brunch (big surprise, right?). In true Texas fashion, my neighbor Betty wandered in, took one look at my chaotic kitchen, and said, “Darlin’, you makin’ those spicy biscuit things again?” (She always knows.) I actually made a double batch and—no kidding—none survived till noon. There’s just something about gooey cheese, smoky sausage, and that kick of jalapeño wrapped up in a golden biscuit that makes folks go a little wild. Anyway, I’ve been tweaking the recipe ever since, sometimes getting creative, sometimes making a mess, but always ending up with something my family devours. Oh, and don’t ask me how many I’ve eaten straight off the pan. Let’s just say it’s not a number I share at doctor’s visits.
Why You’ll Love This (Or At Least, Why I Do!)
I make these Tex-Mex Breakfast Bombs when I want something that’s kind of special but doesn’t make me want to pull my hair out at 6am. My family goes a bit bananas for them because you get a full breakfast in one fluffy, cheesy bite (and minimal dishes—praise be). Plus, if you’ve got picky eaters, you can leave out the heat, and if you’re feeling fiery, just add extra jalapeño. There’s also a certain triumph in not burning yourself on molten cheese, which, um, I’ve finally learned after the fourth or fifth batch. (Patience is not my strongest suit.)
What You’ll Need (And a Few Handy Swaps)
- 1 tube of refrigerated biscuit dough (I use Pillsbury most days, but honestly, any brand does the trick. Sometimes I make my own, but that’s a whole other adventure.)
- 4 large eggs
- 1/3 cup milk (or a splash more if your eggs look small—go on, eyeball it)
- 1 cup cooked breakfast sausage, crumbled (or cooked bacon, or even chorizo if you’re feeling bold)
- 1 cup shredded cheddar cheese (Monterey Jack is great too, and I won’t tell if you use the pre-shredded stuff)
- 1 small jalapeño, diced (leave it out if you’re spice averse, or swap for a bit of green bell pepper)
- 1/4 cup finely chopped onion (red onion is good, but yellow works if that’s what’s rolling around in your pantry)
- 1/2 teaspoon chili powder (optional, but it adds a nice warmth)
- Salt and pepper, to taste
- Butter or nonstick spray, for greasing
How to Make ‘Em (With a Few Honest Asides)
- Go ahead and preheat your oven to 375°F (190°C). Or 400°F if you like things extra golden, but watch ’em close. Grease a muffin tin—generously. Seriously, nothing sticks like baked cheese, so go a little overboard.
- In a bowl, crack your eggs and whisk with the milk, salt, pepper, and chili powder (if using). Sometimes I just beat them with a fork, because who wants extra dishes?
- Scramble the eggs in a skillet over medium heat, but keep ’em soft—they’ll cook more in the oven. Here’s where I usually sneak a spoonful. Quality control, right?
- Stir in the cooked sausage, cheese, jalapeño, and onion. If it looks like a hot mess, you’re doing it right.
- Take your biscuit dough and separate into pieces—flatten each one out with your hands or the bottom of a mug (I can never find my rolling pin, so mug it is).
- Spoon a hefty tablespoon of the egg filling into the center of each dough round. Pinch the edges up and over—don’t worry if some filling peeks out. They’re not supposed to look perfect.
- Plop each bomb, seam side down, into the muffin tin cups. Brush the tops with melted butter if you’re feeling fancy (I normally do, but sometimes I forget and no one complains).
- Bake for 15-18 minutes, or until golden and puffed. If they look a little too brown on top but you smell cheese, they’re done.
- Let them sit for a minute before wrangling them out of the pan. This is usually when someone in my house “accidentally” comes through the kitchen and grabs one.
Things I Learned the Hard Way
- If your biscuit dough tears, just patch it up—no one will see the bottom.
- Don’t overstuff! I get greedy every single time and then end up with a leaky bomb. Still delicious, just a little messier.
- They reheat pretty well, but, actually, I think they taste even better cold the next morning—with a bit of hot sauce. Maybe that’s just me?
Swaps and Experiments (Some Winners, Some Not So Much)
- Once I used roasted sweet potato instead of sausage—surprisingly tasty, but definitely sweeter. My husband was… unconvinced.
- Black beans instead of meat works for a veggie twist. Add cumin and skip the cheese if you must (though I never do).
- I tried stuffing one with salsa once and, uh, don’t recommend it unless you like soggy biscuits. Live and learn.
What You Need (But You Can Probably Wing It)
- Muffin tin (or a sturdy cupcake pan—little tart tins are okay too, just watch for overflow)
- Mixing bowl
- Whisk or fork
- Rolling pin (or, as I said, the bottom of a mug works just fine; I sometimes just use my hands)
- Skillet for the eggs
Keeping ‘Em Fresh (If They Even Last)
Store leftovers in an airtight container in the fridge—if you actually have leftovers. Mine rarely see the sunrise, but on the rare occasion, they’re still good up to three days. Just give ’em a quick zap in the microwave or pop under the broiler for a minute. Or eat cold, straight form the fridge at midnight (no judgment, obviously).
How I Like to Serve ‘Em
I love piling these on a big plate with some fresh salsa and avocado slices. My cousin dips hers in sour cream and, well, I can’t argue with that either. For big brunches, I sometimes serve them with a simple fruit salad—keeps things feeling a little lighter. Oh, and coffee. Always coffee.
Things I Wish I’d Known (Pro Tips the Hard Way)
- Let them cool a bit before diving in—once I tried biting in right away and, well, I paid the price (hot cheese is no joke).
- If you rush the dough, it’ll tear, so take a minute to flatten it out.
- I once skipped greasing the pan—big mistake. You really need that step or you’re in for a fight getting them out.
FAQ—The Real Questions Folks Ask Me
- Can I freeze these?
- Sure thing! I wrap them in foil, then pop in a Ziplock. They reheat best in the oven, though I’ve been known to use the microwave too (impatient, what can I say?).
- Is there a gluten-free option?
- Yep—try using gluten-free biscuit dough. I found a good one over on Minimalist Baker. Texture is a bit different, but still tasty.
- What else can I add?
- Honestly, just about anything—corn, black olives, spinach. One friend even added diced green chiles, and it was a hit. Just avoid really wet fillings.
- Can I make these dairy-free?
- Yes! Use your favorite plant-based cheese (I like Daiya), and skip the butter or use a little oil to brush the tops. It’s not exactly the same, but it’s close.
- Are they spicy?
- Only if you want them to be. Jalapeño can be left out or swapped with bell peppers. My nephew won’t touch heat, so I make half the batch mild. No complaints yet!
Actually, one last thing—if you ever find yourself with leftover filling, toss it in a tortilla for a quick breakfast taco. Or, if you’re running low on coffee like I usually am, just eat it straight with a spoon. Works either way! If you want more Tex-Mex inspo, I’ve found some great ideas at Texas Monthly (they’ve got stories, not just recipes).
Ingredients
- 6 large eggs
- 1/2 cup shredded cheddar cheese
- 1/2 cup cooked spicy breakfast sausage, crumbled
- 1/4 cup diced red bell pepper
- 1/4 cup diced green onions
- 1 tablespoon chopped fresh cilantro
- 1 can (16 oz) refrigerated biscuit dough (8 biscuits)
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
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1Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
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2In a skillet over medium heat, add olive oil and sauté red bell pepper and green onions until softened, about 2-3 minutes.
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3In a bowl, whisk eggs with salt and pepper. Pour into the skillet and scramble until just set. Stir in cooked sausage, cheddar cheese, and cilantro. Remove from heat.
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4Flatten each biscuit dough round and place a spoonful of the egg mixture in the center. Fold the dough over the filling and pinch to seal, forming a ball.
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5Place the filled bombs seam-side down on the prepared baking sheet. Bake for 18-20 minutes or until golden brown.
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6Let cool slightly before serving. Enjoy warm with your favorite salsa or hot sauce.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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