Gluten Free Breakfast Bombs

Gluten Free Breakfast Bombs are packed with eggs, cheese, and breakfast sausage or bacon, delivered in a soft and chewy, hand-held package. Delicious and satisfying!

Prep Time 15

Cook Time 10

Total Time 25

Course Breakfast

Cuisine American

Keyword gluten free

Method Baking

Servings

Calories 267kcal

Ingredients

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

Instructions

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.

Video

Notes

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.

Nutrition