Ready to get cooking? Let’s dive in!

1. Preheat your oven to 375°F. Line a baking sheet with parchment paper to prevent sticking.
2. In a skillet over medium heat, cook the breakfast sausage until browned, breaking it up into small pieces as it cooks. This takes about 5-7 minutes.
3. Sprinkle the flour over the cooked sausage and stir well to combine. This creates a roux that will thicken your gravy.
4. Slowly add the milk to the sausage mixture, stirring continuously until the gravy thickens, roughly 3-4 minutes. Add salt, pepper, garlic powder, and onion powder. Set aside to cool slightly.
5. Open the can of biscuit dough and separate each biscuit. Flatten each biscuit into a 4-inch circle using your hands or a rolling pin.
6. Spoon about 1 tablespoon of the sausage gravy mixture into the center of each biscuit round.
7. Fold the edges of the biscuit dough over the filling and pinch to seal completely, forming a ball.
8. Place the bombs seam-side down on the prepared baking sheet. Brush each with the beaten egg to help them turn golden brown in the oven.
9. Bake for 12-15 minutes, or until the biscuits are golden brown and cooked through.
10. Let them cool for a couple of minutes before serving. Enjoy the explosion of flavors!

Remember, it’s okay if some gravy leaks out during baking. As my dad always said, “The messier, the tastier!”