Everything Breakfast Bombs

Preheat oven to 375ºF and line a sheet tray with a silicone mat. Melt 4 tablespoons of the butter in the microwave and set it aside.

Take the remaining tablespoon of butter and heat it in a large, preferably nonstick skillet, over medium high heat. Cook sausage in it, breaking it up into crumbles, until cooked through completely and slightly brown. While it cooks, whisk eggs, half-and-half, salt, tarragon and black pepper together thoroughly in a bowl. When sausage is done, pour egg mixture over it and stir pretty constantly until it is fully cooked into soft, fluffy, sausage-y scrambled eggs. Take off heat and stir in cream cheese for added flavor and creamy texture.

Now it’s time to form the breakfast bombs. Take the raw biscuits and flatten each of them into 1/4 inch thick discs. Evenly distribute the sausage scrambled eggs into a mound in the center of each disc and then evenly sprinkle the cheddar cheese on top of each egg mound. Stretch the sides of the biscuit disc up and over the filling and pinch them together firmly to enclose it, then place each formed bomb on the sheet tray seam side down. Brush them all with the melted butter generously.

Stir poppy seeds, sesame seeds, dried onion and garlic powder together and sprinkle each bomb generously with that mixture to mimic an everything bagel. Bake for 20–22 minutes, until golden brown on the outside. Let cool for 5 minutes, then serve immediately warm with ketchup or HP sauce for dipping!