Gluten Free Breakfast Bombs are soft, chewy, and packed with eggs, cheese, and breakfast sausage or bacon. Satisfying, make-ahead, portable, and freezer friendly, this naturally gluten free breakfast recipe is a game-changer!
When you need to eat gluten free, it’s safer to cook at home vs ordering take-out or going to restaurants all the time. Wah-wah, but necessary (ask me how I know, ugh!) That said, cooking every meal from scratch is a lot of work so I keep a few convenience foods in the freezer to lean on every now and again.
One of my favorites is Brazi Bites, which are Brazilian cheese bread bites that I like to bake then pair with a piece of fruit or salad for a quick and easy lunch. I love them so much I made a homemade pizza version!
Since the base of Brazilian cheese bread is cheese and eggs, I thought that adding breakfast sausage or bacon would make an incredible gluten free breakfast option.
Gluten Free Breakfast Bombs are the result! These palm-sized breakfast bombs are exploding with flavor, SO satisfying – and check out that cheese pull!
Why You’ll Love These
- Soft and chewy: if you’ve had Brazilian cheese bread before then you already know. If you haven’t, be prepared for a delicate crispy shell that opens into a soft and ooey-gooey-chewy center.
- Customizable: these photos show ground breakfast sausage as the meat option, though I love these breakfast bombs made with cooked then crumbled bacon. Finely diced ham would be great too.
- Good fresh or reheated: these are insane fresh out of the oven, but can be refrigerated or frozen then reheated quickly in the microwave. So, make a batch on the weekend then reheat and eat all week.
- Freezer friendly: not only can you freeze the cooked breakfast bombs, but you can also freeze them uncooked then pluck out however many you need at any given time and bake them hot and fresh.
- Portable: need a grab-and-go gluten free breakfast option that you can eat in the car on the way to school drop off or work (or both)? This is it!
Pin this now to find it later
Pin ItMain Ingredients Needed
All you need are a handful of everyday gluten free ingredients to whip these babies up. Here are the main ones you’ll need:
- Cheese: a combination of shredded mozzarella and sharp cheddar cheese.
- Breakfast meat: use cooked ground breakfast sausage, cooked then crumbled bacon, or finely diced ham (I like Frick’s ham steak).
- Eggs: keep the breakfast bombs together and provide structure.
- Tapioca flour: sometimes labeled tapioca starch, comes from the root of the cassava plant. That said, don’t swap the tapioca flour with cassava flour, as the latter is made from the whole root, while tapioca flour is not. Tapioca flour is naturally gluten free and gives the breakfast bombs a soft and satisfying chew.
Alright – ready to level up breakfast time with this irresistible + make-ahead gluten free recipe?
Try Mini Egg Bites
How to Make this Recipe
Step 1: Mix the dry ingredients.
To a large bowl, add tapioca flour (again, this can also be called tapioca starch), baking powder, salt, and pepper then mix with a fork to combine.
Step 2: Add the fillings.
Next add shredded mozzarella and cheddar cheese, plus cooked then cooled ground breakfast sausage, cooked then crumbled bacon, or finely diced ham and mix with the fork to combine.
Step 3: Add the wet ingredients.
Next add whisked eggs plus melted butter that’s been cooled slightly. Switch to a spatula then stir the entire mixture together. It will be very thick and slightly sticky – initially you might think there’s not enough liquid – but trust the process!
Recipe Tip
Put your eggs on the counter for 15-20 minutes prior to adding them to the recipe so they don’t harden the melted butter. The recipe will still turn out fine if you don’t have time to do this, but it makes it easier to stir and combine the batter.
Step 4: Scoop then bake.
Use a 1/4 cup cookie scoop to scoop the batter and make 8 “bombs”, placing them on a silpat or parchment paper-lined half sheet pan. Very lightly wet your hands then press down on the tops just a bit to flatten them slightly.
Bake for 9-11 minutes at 450 degrees or until the bombs are golden brown all over. Let them rest for 5 minutes on the baking sheet before devouring the crispy, cheesy, chewy hand-held delights!
How to Store, Reheat, and Freeze
One of the most exciting things about this recipe is that you can freeze the bombs both baked or unbaked. Plus they remain soft and chewy on the inside, and slightly crispy on the outside, even after reheating in the microwave! Here are the details:
- Refrigerate: transfer cooled, baked bombs to an airtight container or Ziplock bag then store in the refrigerator for 4-5 days. Reheat in the microwave wrapped in a paper towel for 20-30 seconds or until warmed through.
- Freeze: once cooled, place the baked bombs inside the freezer on the sheet pan. Once frozen, transfer them to a gallon-size Ziplock freezer bag then freeze for up to 3 months. To reheat, wrap a in a paper towel then microwave for 1 minute at 50% power followed by 15-20 seconds at full power.
- Freeze raw: after scooping the batter onto the half sheet pan, place the pan inside the freezer. Once frozen, transfer the unbaked bombs to a gallon-size Ziplock freezer bag then freeze for up to 3 months. Bake the raw bombs at 400 degrees for 15-17 minutes (note: this is different temperature and timing then baking the bombs fresh/unfrozen). Leave the bombs in the freezer while the oven preheats.
Whether you enjoy them hot and fresh, or from the fridge or freezer, I hope you love every savory, cheesy, satisfying bite – enjoy!
More Satisfying Gluten Free Breakfast Recipes
- 1-1/4 cups tapioca flour, sometimes labeled tapioca starch
- 1 teaspoon baking powder
- 1/4 teaspoon black pepper
- scant 1/4 teaspoon salt
- 4 oz shredded mozzarella cheese
- 2 oz shredded sharp cheddar cheese
- 1 cup cooked then cooled ground breakfast sausage, crumbled bacon, or diced ham
- 2 large eggs, whisked, see notes
- 1/4 cup butter, melted then slightly cooled
Preheat the oven to 450 degrees then line a half sheet pan with parchment paper or a silpat and set it aside.
To a large mixing bowl, add the tapioca flour, baking powder, pepper, and salt then stir with a fork to combine. Add the cheeses, and sausage or bacon then stir to combine. Add the eggs and butter then switch to a spatula and stir until the mixture is thoroughly combined – it will be very thick.
Use a 1/4 cup ice cream scoop, or 1/4 cup measuring cup sprayed with nonstick spray, to scoop the dough onto the prepared sheet pan then lightly wet your fingers with water and press down on the tops to slightly flatten them. Bake for 9-11 minutes or until golden brown all over, rotating the pan halfway through.
Let the Breakfast Bombs cool on the baking sheet for 5 minutes then serve warm.
- Put your eggs on the counter for 15-20 minutes prior to adding them to the recipe so they don’t harden the melted butter. The recipe will still turn out fine if you don’t have time to do this, but it does make it easier to stir up the batter.
- How to store/reheat from the fridge: transfer cooled, baked bombs to an airtight container or Ziplock bag then store in the refrigerator for 4-5 days. Reheat in the microwave wrapped in a paper towel for 20-30 seconds or until warmed through.
- How to freeze/reheat from the freezer: once cooled, place the baked bombs inside the freezer on the sheet pan. Once frozen, transfer them to a gallon-size Ziplock freezer bag then freeze for up to 3 months. To reheat, wrap a in a paper towel then microwave for 1 minute at 50% power followed by 15-20 seconds at full power.
- How to freeze then bake raw bombs: after scooping the batter onto the half sheet pan, place the pan inside the freezer. Once frozen, transfer the unbaked bombs to a gallon-size Ziplock freezer bag then freeze for up to 3 months. Bake the raw bombs at 400 degrees for 15-17 minutes (note: this is different temperature and timing then baking the bombs fresh/unfrozen). Leave the bombs in the freezer while the oven preheats.
Calories: 267kcal, Carbohydrates: 17g, Protein: 11g, Fat: 17g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.3g, Cholesterol: 88mg, Sodium: 487mg, Potassium: 108mg, Fiber: 0.02g, Sugar: 0.2g, Vitamin A: 409IU, Calcium: 161mg, Iron: 1mg
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Photos by Ashley McLaughlin
