These Italian Breakfast Bombs are little parcels of joy! Stuffed with eggs, cheese, and savory meats, they make mornings feel special. Who can resist such a tasty start?
Every bite is like a breakfast hug! I love making them ahead for busy mornings. Just warm them up, and voila—breakfast is ready. It’s that easy and oh-so-good!
Key Ingredients & Substitutions
Pizza Dough: Store-bought makes it easy! If you’re feeling adventurous, homemade dough can add a personal touch. You can also use crescent roll dough or biscuit dough if you prefer something fluffier.
Eggs: These are the star of the show! For a lighter option, you can substitute egg whites or use a plant-based egg substitute like tofu scramble for a vegan version.
Cheese: Mozzarella gives a gooey melt, but you can mix it up! Try provolone or cheddar if you want a different flavor profile. Vegan cheese also works if you’re dairy-free.
Bacon/Pancetta: For a healthier option, turkey bacon or cooked sausage can be used. If you want a vegetarian version, sautéed mushrooms or spinach make great fillings.
Herbs: Fresh basil adds a lovely touch! Feel free to swap it with parsley, chives, or even some dried Italian seasoning if fresh herbs aren’t available.
How Do I Ensure My Breakfast Bombs Are Perfectly Sealed?
Sealing your bombs is key to keeping all the tasty fillings inside while baking. Here’s how to do it right:
- When adding the filling, don’t overstuff. Leave some dough around the edges for a good seal.
- Fold the dough over the filling and pinch the edges firmly together. A little water on your fingers can help create a better seal.
- After sealing, you can gently roll the filled ball in your hands to make it round and ensure a tight closure.
- Place them seam side down on the baking sheet to help them stay sealed during baking.
Taking a few extra moments to seal them properly will ensure that every bite is filled with deliciousness! Enjoy making your Italian Breakfast Bombs!
How to Make Italian Breakfast Bombs
Ingredients You’ll Need:
For the Bombs:
- 1 package refrigerated pizza dough (about 13.8 oz)
- 6 large eggs
- 1 cup shredded mozzarella cheese
- 6 slices Italian-style bacon or pancetta, chopped
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons fresh basil, finely chopped
For Brushing and Seasoning:
- 1 tablespoon olive oil or melted butter (for brushing)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
How Much Time Will You Need?
This delicious recipe takes about 15 minutes to prepare and 15-20 minutes to bake. Overall, you’ll need about 30-35 minutes from start to finish, making it a quick and satisfying breakfast option!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This ensures your Breakfast Bombs cook evenly and become golden brown. Line a baking sheet with parchment paper or spray it lightly with cooking spray.
2. Cook the Bacon:
In a skillet over medium heat, add the chopped Italian-style bacon or pancetta. Cook it until it’s crispy and golden brown, about 5-7 minutes. Once cooked, remove from heat and drain the bacon on paper towels to get rid of excess grease.
3. Scramble the Eggs:
In another pan, crack the 6 large eggs into a bowl, season with a little salt and pepper, and whisk them until combined. Lightly scramble the eggs over medium heat until they are just set but still creamy. This usually takes around 3-4 minutes. Remove from heat.
4. Prepare the Dough:
On a clean, floured surface, roll out the pizza dough into a rectangle about 12×10 inches. Cutting evenly will help make your bombs cook consistently.
5. Cut and Fill:
Cut the dough into 6 equal squares. On each square, place a spoonful of scrambled eggs, a sprinkle of mozzarella cheese, and some crispy bacon. Be careful not to overfill each square, or they may burst open in the oven!
6. Seal the Bombs:
Fold the dough over the filling and pinch the edges together tightly, forming a ball. Make sure to seal them well to keep the goodness inside. Place each filled ball seam side down onto the prepared baking sheet.
7. Brush and Season:
Brush the tops of the dough balls with olive oil or melted butter. Sprinkle garlic powder, crushed red pepper flakes (if you like a bit of heat), grated Parmesan, and fresh basil over the top for added flavor.
8. Bake:
Pop your baking sheet into the oven and bake for 15-20 minutes, or until the dough is golden brown and fully cooked. The smell will be amazing!
9. Cool and Serve:
Once baked, remove the Breakfast Bombs from the oven and let them cool for a few minutes. Serve them warm, and don’t forget to enjoy them with a side of marinara sauce or balsamic glaze for dipping. Enjoy that delicious melty goodness!
These Italian Breakfast Bombs are a delightful way to start your day! Each bite bursts with flavor, and you’ll find yourself going back for seconds (or thirds!). Happy cooking!
Can I Use Different Types of Meat in This Recipe?
Absolutely! You can substitute the bacon or pancetta with turkey bacon, cooked sausage, or even omit the meat for a vegetarian version. Sautéed mushrooms or spinach make excellent alternatives!
Can I Prepare These Breakfast Bombs Ahead of Time?
Yes! You can assemble the bombs the night before and store them in the refrigerator, covered with plastic wrap. Just add a few extra minutes to the baking time if you’re baking them straight from the fridge.
How Do I Store Leftovers?
Store any leftover Italian Breakfast Bombs in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in the oven at 350°F (175°C) for about 10-15 minutes until warmed through.
Can I Freeze These Breakfast Bombs?
Yes, you can freeze them! After baking, let them cool completely, then place them in a freezer-safe container or bag. They can be frozen for up to 2 months. Thaw in the fridge overnight before reheating.