These low carb 4-ingredient bacon Beaumont bombs are the kind of old-school tailgate snack that disappears almost as fast as you can set down the tray. With bacon, cheese, and a simple hearty filling baked together until bubbly and golden, they have that nostalgic 1960s game-day spirit while fitting beautifully into today’s lower-carb cooking. This is the sort of easy, crowd-pleasing recipe that feels right at home at a family get-together, movie night, or fall football spread.
Serve these rich little bites with crunchy celery sticks, pickle spears, sliced bell peppers, or a simple cabbage slaw to keep the meal low carb and balanced. They also pair nicely with mustard for dipping, a little ranch on the side, or a tray of fresh vegetables for a casual tailgate-style snack board.
Low Carb 4-Ingredient Bacon Beaumont Bombs
Servings: 6
Ingredients
1 pound breakfast sausage
Directions
1. Preheat the oven to 400°F and line a small baking tray or foil pan with foil if needed for easy cleanup.
2. In a medium bowl, mix the sausage, cream cheese, 1 cup of the cheddar, and half of the crumbled bacon until well combined.
3. Scoop the mixture into 12 equal portions and roll each one into a ball. Place them in the foil tray with a little space between each.
4. Sprinkle the remaining 1 cup cheddar and the rest of the crumbled bacon evenly over the tops.
5. Bake for 20 to 25 minutes, until the bombs are cooked through and the cheese is deeply melted, bubbly, and golden around the edges.
6. Let them rest for 5 minutes before serving so the cheese sets slightly and the bites hold together better.
Variations & Tips
Make them extra cheesy: Tuck a small cube of cheddar into the center of each ball before baking for an even gooier middle that kids and cheese lovers really enjoy.
Milder family version: Use a mild cheddar and a regular breakfast sausage if you are serving picky eaters or anyone who prefers a gentler flavor.
Crispier finish: If you like more color on top, switch the oven to broil for 1 to 2 minutes at the end, watching very closely so the cheese browns but does not burn.
Easy make-ahead tip: Form the balls a day ahead, cover, and refrigerate. When it is time to bake, top with the remaining cheese and bacon and add a couple of extra minutes to the baking time if they are going into the oven cold.
Serving tip: A slotted spatula or small serving spoon works well for lifting these from the tray, especially while the cheese is still soft and stretchy.
