These Italian Breakfast Bombs are like little bundles of joy! Stuffed with tasty eggs, cheese, and herbs, they are perfect for a quick morning meal.
Honestly, they’re so good that I often make a double batch. Who says you can’t have breakfast for dinner? Grab one and treat yourself anytime! 😄
Key Ingredients & Substitutions
Pizza Dough: You can use store-bought dough for convenience, but homemade pizza dough offers a fresher taste. If you’re gluten-free, look for prepared gluten-free pizza dough, or make your own using almond or coconut flour.
Eggs: Six large eggs provide the perfect filling. You can substitute with egg whites for a lighter version or use tofu scramble for a plant-based option.
Fresh Mozzarella: This cheese gives a wonderful creaminess when melted. If you can’t find it, try using string cheese or even cheddar for a different flavor.
Bacon: I love using cooked bacon for extra crunch! If you want to keep it vegetarian, consider using sautéed mushrooms or spinach, or try vegan bacon alternatives.
Herbs: Fresh parsley adds a nice touch. If you’re out of fresh herbs, dried Italian seasoning works well too, just use a bit less since dried herbs are more concentrated.
How Do You Seal the Dough Without Making a Mess?
Sealing the dough tightly is key to keeping the delicious filling inside. Here are some steps to do it smoothly:
- First, flatten the dough gently in your palm; do not stretch too much or it might tear.
- Crack the egg in the center and add cheese on top.
- Carefully fold the edges over the filling, bringing them to the center.
- Pinch the edges firmly together to seal, ensuring there are no openings for the filling to escape.
- Finally, place each ball seam-side down in the pan to keep them secure while baking.
Practice makes perfect, but don’t worry if a little filling peeks out—it’s still going to be delicious!
How to Make Delicious Italian Breakfast Bombs
Ingredients You’ll Need:
For the Bombs:
- 1 package (about 1 lb) refrigerated pizza dough or homemade pizza dough
- 6 large eggs
- 8 oz fresh mozzarella cheese, cubed
- 1/2 cup grated Parmesan cheese
- 4 slices of cooked bacon, chopped (or Italian cured meat like pancetta)
For the Topping:
- 2 tbsp unsalted butter, melted
- 2 tbsp olive oil
- 2 tbsp chopped fresh parsley (or 1 tbsp dried Italian herbs)
- 1 tsp garlic powder
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This recipe will take about 15-20 minutes of prep time and 20-25 minutes of baking time, so you’re looking at around 40-50 minutes from start to finish. Perfect for a hearty breakfast or brunch!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Start by preheating your oven to 375°F (190°C). While it’s heating, take a round cake pan or skillet and grease it lightly with butter or non-stick spray to prevent sticking.
2. Divide the Pizza Dough:
Next, you’ll separate the pizza dough into 9 equal pieces, which should be about the size of golf balls. This will help you create perfect little breakfast bombs.
3. Shape the Dough:
Now, flatten each piece of dough into a small disc. You can do this in your palm or on a lightly floured surface to avoid sticking.
4. Fill the Dough:
Carefully crack one egg into the center of each dough disc. If managing raw eggs is daunting, feel free to use scrambled eggs instead. Add a cube of mozzarella cheese on top of the egg for that gooey goodness!
5. Seal the Dough Balls:
Pinch the edges of the dough around the filling and seal it tightly to form a ball. Make sure it’s secure so the filling doesn’t spill during baking!
6. Arrange in the Pan:
Place each ball seam-side down in the prepared pan, arranging them in a circle. Put one ball in the center to create a beautiful flower shape.
7. Brush and Season:
In a small bowl, mix the melted butter and olive oil. Brush this mixture over the tops of the dough balls. Then sprinkle garlic powder, chopped bacon, grated Parmesan, parsley, salt, and pepper evenly over them.
8. Bake to Perfection:
Pop the pan in the oven and bake for 20 to 25 minutes, or until the dough is golden brown and cooked through. The smell will be amazing!
9. Cool and Serve:
After baking, remove the pan from the oven and let it cool for a few minutes. Then, serve warm! Just tear apart the dough balls to reveal the delicious cheesy, eggy goodness inside.
Enjoy your Italian Breakfast Bombs—a delightful and hearty dish that will have everyone asking for seconds!
Can I Use a Different Type of Dough?
Absolutely! While pizza dough works great, you can also use crescent roll dough, biscuit dough, or even puff pastry for a flakier texture. Just be mindful of cooking times as they may vary.
How Can I Make These Breakfast Bombs Vegetarian?
Great question! Simply omit the bacon and instead, fill the bombs with sautéed spinach, mushrooms, or bell peppers. You can also add more cheese for extra flavor!
Can I Prepare These Ahead of Time?
Yes! You can assemble the breakfast bombs and refrigerate them for a few hours before baking. Just make sure they are covered or wrapped tightly to avoid drying out.
What Should I Do With Leftovers?
If you have any leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, pop them in the oven at 350°F (175°C) for about 10 minutes, or microwave for a minute or two until warmed through.
