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" Gluten-Free Breakfast Bombs Recipe" - Breakfast bombs: whip up these savory, gluten-free bites with cheese and your choice of meat. Perfect for a quick, delic

Gluten-Free Breakfast Bombs Recipe

Breakfast bombs: whip up these savory, gluten-free bites with cheese and your choice of meat. Perfect for a quick, delicious morning meal.
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Prep Time 14 minutes
Cook Time 11 minutes
Total Time 25 minutes
Servings: 8
Course: Breakfast
Cuisine: American
Calories: 280
Ingredients Method Notes

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)

Method
 

  1. Preheat the oven to 450 degrees F (230 C) then line a half sheet pan with parchment paper or a silpat and set it aside.
  2. To a large mixing bowl, add the tapioca flour, baking powder, pepper, and salt then stir with a fork to combine. Add the shredded mozzarella cheese, shredded sharp cheddar cheese, and cooked breakfast meat then stir to combine. Add the whisked large eggs and melted butter then switch to a spatula and stir until the mixture is thoroughly combined – it will be very thick.
  3. Use a 1/4 cup ice cream scoop, or a 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.
  4. Let the Breakfast Bombs cool on the baking sheet for 5 minutes then serve warm.

Notes

- For best results, ensure your cooked breakfast meat (sausage, bacon, or ham) is thoroughly cooled before mixing to prevent the butter from separating or melting the cheese prematurely. This keeps the dough's consistency just right.
- If the dough feels too sticky to handle, lightly dampen your fingers with water before flattening the bombs on the baking sheet. This prevents sticking and helps create a smooth surface.
- Store leftover breakfast bombs in an airtight container in the refrigerator for up to 3 days. Reheat them in a toaster oven at 350°F for 5-7 minutes until warmed through and slightly crispy, or microwave for 30-60 seconds.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.