Breakfast Bombs

$- 1 cup all-purpose flour - 1 teaspoon baking powder - ½ teaspoon salt - ½ cup Greek yogurt - 1 large egg - 1 cup diced cooked breakfast sausage or chorizo - 1 cup shredded sharp cheddar cheese - ½ cup finely chopped spinach (optional) - 1 tablespoon extra virgin olive oil - 1 teaspoon garlic powder - ½ teaspoon smoked paprika - Fresh herbs for garnish When making Breakfast Bombs, it’s key to gather the right ingredients. Each one plays a role in flavor and texture. The flour gives a soft base, while the yogurt adds moisture. The egg binds everything together, making it easier to form. The cooked breakfast sausage or chorizo brings a savory kick. You can switch these for veggies if you want. The cheddar cheese melts beautifully, adding richness. Spinach is optional but adds nutrition and color. The olive oil helps keep the bombs moist, while garlic powder and smoked paprika add depth. Fresh herbs on top give a nice finish. You can use parsley or chives for a pop of flavor. - Caloric content per serving: Approximately 150 calories. - Macronutrient breakdown: About 15g carbs, 8g protein, 7g fat. - Optional healthy substitutions: Use whole wheat flour for extra fiber or low-fat cheese for fewer calories. These Breakfast Bombs pack a lot of flavor without too many calories. You can enjoy them as a quick meal. Start by preheating your oven to 375°F (190°C). This step is key to getting your Breakfast Bombs to rise well. Next, grease a standard muffin tin with cooking spray. You could also line it with muffin liners. This makes it easy to take out the bombs after baking. In a large bowl, whisk together 1 cup of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of salt. It is important to make sure there are no clumps. This way, your Breakfast Bombs will have a nice, even texture. In a different bowl, take ½ cup of Greek yogurt and 1 large egg. Whisk them together until you get a smooth and creamy mix. This step helps the bombs stay moist and tasty. Now, pour the yogurt and egg mixture into the bowl with the dry ingredients. Gently stir them together with a spatula or wooden spoon. Be careful not to overmix. If you mix too much, the bombs can turn out dense. Use a spoon to scoop the mixture into the prepared muffin tin. Fill each cup about three-quarters full. This gives them enough room to rise and become fluffy. Place the muffin tin in your preheated oven. Bake for 20-25 minutes. To check for doneness, insert a toothpick into the center of a bomb. If it comes out clean, they are ready. For the full recipe, please refer to the original instructions. To achieve fluffy Breakfast Bombs, use the right mixing method. First, mix the dry and wet ingredients separately. This helps keep the batter light. When you combine them, stir gently. Overmixing makes the bombs dense. Aim for a thick, chunky batter. This texture is key for that perfect fluffiness. Pair your Breakfast Bombs with tasty sauces and dips. Salsa or hot sauce adds a nice kick. You can also serve them with a dollop of sour cream for creaminess. For presentation, arrange the bombs on a colorful plate. Garnish with fresh herbs for a pop of color. This makes the dish look appealing and fresh. For picky eaters, simplify the ingredients. You can skip the spinach or use only cheese. Adding a touch of honey or maple syrup on top makes it sweet. Kids love fun toppings like sprinkles or mini chocolate chips. These adjustments make Breakfast Bombs fun and tasty for everyone. For the full recipe, check the previous section. {{image_4}} You can make tasty vegetarian breakfast bombs by swapping out the meat. Try using 1 cup of diced mushrooms or bell peppers instead of sausage. You can also add ½ cup of shredded zucchini or diced tomatoes for extra flavor. Spinach is great, but you can use kale or arugula for a twist. Mix these veggies into the batter for a colorful treat. For some heat, use spicy sausage like chorizo. You can also add 1 teaspoon of cayenne pepper or red chili flakes to the batter. This will give your bombs a nice kick! Top them with sliced jalapeños or a drizzle of hot sauce before serving for even more flavor. Making a large batch of breakfast bombs saves time. Prepare and bake them as usual, then cool completely. Store them in an airtight container in the fridge for up to 5 days. For longer storage, freeze them in a single layer. To reheat, microwave for 1-2 minutes or bake at 350°F (175°C) for 10-15 minutes. They will taste just as good! For full details, check out the Full Recipe. After making Breakfast Bombs, let them cool completely. Then, store them in the fridge. Place them in an airtight container. They will stay fresh for up to three days. If you keep them in the fridge, the taste and texture remain good. To keep Breakfast Bombs for a long time, freeze them. Wrap each bomb in plastic wrap. Then, place them in a freezer bag. They can last up to three months in the freezer. When you want to eat them, take them out and thaw overnight in the fridge. To reheat, place them in a microwave for about 30 seconds. You can also heat them in an oven at 350°F (175°C) for 10 minutes. This helps keep them soft and tasty. Enjoy your stored Breakfast Bombs just like fresh! For the full recipe, check out the instructions above. Breakfast Bombs are tasty, bite-sized treats filled with delicious ingredients. They often contain sausage, cheese, and spices wrapped in a soft dough. You can customize them to suit your taste. These treats are perfect for busy mornings or brunch with friends. Yes, you can prepare Breakfast Bombs in advance. Make the mixture and fill the muffin tin. Cover it and store it in the fridge for up to one day. When you are ready, bake them straight from the fridge. This saves time on busy mornings. Absolutely! You can swap out meats like bacon or ham for the sausage. If you prefer plant-based options, try using tofu or tempeh. For cheese, feel free to use mozzarella or feta. These changes let you create unique flavors for your Breakfast Bombs. Yes, you can make Breakfast Bombs gluten-free. Use gluten-free flour instead of all-purpose flour. Almond flour or coconut flour are great options. Make sure your other ingredients are gluten-free too. This way, everyone can enjoy them! To check if your Breakfast Bombs are done, use a toothpick. Insert it into the center of a bomb. If it comes out clean, they are ready. They should also be golden brown on top. This ensures they are cooked through and still moist. In this post, we covered how to make delicious Breakfast Bombs. You learned about the key ingredients, step-by-step instructions, and helpful tips for perfecting the recipe. The variations allow for creativity, whether you want spicy or vegetarian options. Remember, storing them right helps keep them fresh for longer. Feel free to customize your Breakfast Bombs for everyone's taste. Cooking should be fun and tasty! Enjoy your creations!$

Start your day with delicious Breakfast Bombs that are easy to make and packed with flavor! These savory muffins combine fluffy dough with hearty ingredients like sausage, cheddar cheese, and optional spinach for an extra health boost. Perfect for busy mornings or brunch gatherings, they're sure to impress! Click through to explore the full recipe and elevate your breakfast game today!

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Ingredients

1 cup all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

½ cup Greek yogurt

1 large egg

1 cup diced cooked breakfast sausage or chorizo

1 cup shredded sharp cheddar cheese

½ cup finely chopped spinach (optional for extra nutrition)

1 tablespoon extra virgin olive oil

1 teaspoon garlic powder

½ teaspoon smoked paprika

Fresh herbs for garnish (to taste, such as parsley or chives)

Instructions

Begin by preheating your oven to 375°F (190°C). Grease a standard muffin tin with cooking spray or line it with muffin liners to ensure easy removal after baking.

In a spacious mixing bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined, ensuring no clumps remain.

In another bowl, take the Greek yogurt and large egg, and whisk them together until you achieve a smooth and creamy consistency.

Pour the yogurt-egg mixture into the bowl containing the dry ingredients. Gently stir with a spatula or wooden spoon until everything is just combined—be careful not to overmix as this could make the bombs dense.

Carefully fold in the diced cooked breakfast sausage or chorizo, shredded sharp cheddar cheese, finely chopped spinach (if included), garlic powder, and smoked paprika. The batter will be thick and may appear chunky; this is perfect for your breakfast bombs!

Use a spoon or your hands to scoop generous amounts of the mixture into the prepared muffin tin, filling each cup to about three-quarters full for optimal rising and fluffiness.

Place the muffin tin in the preheated oven and bake for 20-25 minutes until the tops are beautifully golden brown and a toothpick inserted into the center of a bomb comes out clean.

Once baked, allow the Breakfast Bombs to cool in the tin for about 5 minutes. After that, carefully transfer them to a wire rack to finish cooling slightly.

Just before serving, sprinkle fresh herbs of your choice over the top of the Breakfast Bombs for an inviting touch and added flavor.

Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 12

- Presentation Tips: Serve the Breakfast Bombs warm on a decorative platter, paired with a bowl of salsa or hot sauce for an exciting dipping experience. Garnish with a sprinkle of fresh herbs on top for vibrant color and freshness!