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.
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 F (230 C) 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 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.
- 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.
- Let the Breakfast Bombs cool on the baking sheet for 5 minutes then serve warm.
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.