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Breakfast Bombs

It’s the weeeeekend ! 🎉🥂🍾

I for one feel like any weekend is a cause for a little celebration! No matter that the kids are up at the crack of dawn when you usually have to kick them out of their beds on a school day. No matter that the dog certainly doesn’t get (yet, I’m still working on that!) that it’s a Saturday and is at my bed, panting into my ear with warm doggy breath, wanting to be let out.

It’s aaaaall good 🤙, at least we don’t need to rush off anywhere (usually!) and the prospect of a leisurely afternoon nap props me up. What definitely helps me out of bed in the morning is these Breakfast Bombs. Originally discovered @delish and adapted to whatever I have in the fridge, this delightful little package is a veggie version with scrambled eggs and cheese, but if you feel like adding bacon, go for it! These are a perfect weekend treat. Amazing if you’re throwing a brunch as well! xoxo Donata


Makes 6-8

1 tube refrigerated biscuit dough (I used buttermilk biscuit dough, which I can highly recommend)

2 tsp vegetable oil or other neutral oil

1/4 cup (40 g) chopped spring onions

1 cup (75 g) sliced mushrooms

1 handful (about 1/2 cup, 30 g) chopped fresh spinach

1/4 tsp red chili flakes (optional)

4 eggs

2 tbsp. whole milk

3/4 cup (65 g) shredded cheddar

2 tbsp. melted butter

1 tbsp. Everything But The Bagel seasoning (you can also substitute toasted sesame seeds or poppy seeds)

Salt & pepper


  1. Preheat oven to 375 F (190 C or according to package instructions)

  2. Line a baking sheet with parchment paper.

  3. In a large nonstick skillet, warm oil on medium to high heat, then add the sliced mushrooms and spread out evenly. Let them cook until browned on one side and then turn them over to brown on the other side. This means you need to resist the urge to move them around in the pan! Just let them be, as hard as it may be, for about two minutes on each side. Reduce the heat to medium low. Add the spring onions, spinach and red chili flakes, if using, and cook until softened, stirring occasionally.

  4. In a large bowl, whisk together eggs and milk. Pour egg mixture into the pan and let set slightly. Stir occasionally until scrambled eggs reach desired consistency. Season with salt and pepper. Remove from heat.

  5. Flatten each biscuit round to about ¼” (0,5 cm) thickness. Top each round of dough with the scrambled eggs and cheese. Make sure that your hands are dry before the next step, it will be much easier and less sticky. Bring the edges of the dough together and pinch to seal. Place on the baking sheet seam side down.

  6. Brush the tops with melted butter and then sprinkle with the Everything But the Bagel seasoning. Bake until the biscuits are golden and cooked through according to the package instructions. Serve warm.

Adapted from a recipe by Lauren Miyashiro on

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