Preheat and prep. Set your oven to 375°F (190°C). Line a baking sheet with parchment paper. This helps the bombs crisp without sticking.

Cook the filling. In a skillet, scramble 2 eggs with a pinch of salt and pepper until just set. Transfer to a bowl. Stir in cooked sausage or bacon and the cheddar. Let it cool slightly so it doesn’t melt the dough on contact.

Make the dough base. In a microwave-safe bowl, combine mozzarella and cream cheese. Microwave in 30-second bursts, stirring in between, until melted and uniform—about 1 to 1 1/2 minutes total.

Add dry ingredients. In a separate bowl, whisk almond flour, baking powder, and a light pinch of salt. Add to the melted cheese along with 2 beaten eggs. Mix with a spatula, then knead with clean hands until smooth. If sticky, lightly oil your hands or chill the dough for 5 minutes.

Portion the dough. Divide the dough into 10 to 12 equal pieces. Roll each into a ball, then flatten into a 3- to 4-inch round. Keep the centers slightly thicker than the edges to prevent leaks.

Fill and seal. Spoon about 1 tablespoon of egg-sausage mix into the center of each round. Pull the edges up and over the filling and pinch to seal. Roll gently in your hands to create a smooth ball, seam side down.

Top with seasoning. Place the bombs on the lined sheet. Brush with beaten egg if using, then sprinkle generously with everything bagel seasoning. Press lightly so it sticks.

Bake. Bake for 15 to 18 minutes, until golden and set. The bottoms should be lightly browned and the tops puffed.

Cool and serve. Let them rest for 5 minutes before biting in—insides will be hot and cheesy. Enjoy as is or with a side of avocado.