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Cheesy Sausage & Egg-Stuffed Breakfast Pretzel Bombs
Indulge in these cheesy sausage & egg-stuffed breakfast pretzel bombs - the ultimate morning comfort food packed with flavor explosions.
If you're looking for a breakfast that packs a punch of flavor and satisfies your morning cravings, these Cheesy Sausage & Egg-Stuffed Breakfast Pretzel Bombs are your answer. Imagine soft, chewy pretzel dough hugging a savory filling of juicy sausage, scrambled eggs, and melty cheese. Each bite offers a harmony of rich flavors and hearty textures, making it a breakfast worth waking up for.
This indulgent creation takes inspiration from classic pretzel bites, but we've elevated it to breakfast royalty by stuffing it with a trio of breakfast classics. The buttery pretzel exterior contrasts beautifully with the gooey, cheesy interior, creating a breakfast sensation that will have you reaching for more. Perfect for a weekend brunch or a morning treat, these pretzel bombs are an explosion of morning happiness wrapped in a golden-brown crust.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings
6
Calories
450 kcal
per serving
Cuisine
American
Indulge in these cheesy sausage & egg-stuffed breakfast pretzel bombs - the ultimate morning comfort food packed with flavor explosions.
Ingredients
- • Pretzel dough: 1 pound (store-bought or homemade)
- • Breakfast sausage: 1/2 pound, crumbled
- • Eggs: 4, lightly beaten
- • Shredded cheddar cheese: 1 cup
- • Cream cheese: 1/2 cup, softened
- • Butter: 3 tablespoons, melted
- • Baking soda: 1/4 cup
- • Water: 4 cups
- • Coarse sea salt: for sprinkling
- • Fresh chives: 2 tablespoons, chopped (optional, for garnish)
Instructions
- 1 Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 2 In a skillet over medium heat, cook the breakfast sausage until browned and cooked through. Remove from heat, drain any excess fat, and set aside.
- 3 In the same skillet, scramble the eggs until just set and then combine them with the cooked sausage, shredded cheddar cheese, and cream cheese in a bowl. Mix until well combined; this will be your filling.
- 4 Divide the pretzel dough into 12 equal portions. Flatten each portion into a disc and place a spoonful of the sausage and egg mixture in the center. Gather the edges of the dough around the filling and pinch together to seal, forming a ball.
- 5 In a large saucepan, bring 4 cups of water to a boil. Add the baking soda and stir. Carefully drop each pretzel bomb into the boiling water, a few at a time, and boil for 30 seconds. Remove with a slotted spoon and place on the prepared baking sheet.
- 6 Brush each pretzel bomb with melted butter and sprinkle with coarse sea salt. Bake in the preheated oven for 15-18 minutes or until golden brown.
- 7 Remove from the oven and let cool slightly before serving. Garnish with fresh chives if desired.
Serving Suggestions
- • Serve these Cheesy Sausage & Egg-Stuffed Breakfast Pretzel Bombs warm from the oven, with a side of tangy honey mustard or spicy sriracha mayo for dipping. Pair them with a fresh fruit salad to balance the savory richness, or enjoy them alongside a frothy cappuccino or a tall glass of freshly squeezed orange juice. These bombs are perfect for a leisurely weekend brunch, a family gathering, or any occasion that calls for a breakfast that’s a little out of the ordinary. Their portable nature also makes them a great grab-and-go option for busy mornings.
Storage Tips
To store leftovers, allow the pretzel bombs to cool completely before placing them in an airtight container. They can be refrigerated for up to 3 days. To reheat, preheat your oven to 350°F (175°C) and warm the bombs for about 10 minutes until heated through. For a quick option, microwave them on a low setting for about 1 minute, though this may result in a softer texture.
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