Bacon Egg and Cheese Breakfast Bombs
Flaky, golden dough stuffed with eggs, bacon, and melty cheese—these breakfast bombs are portable, filling, and totally delicious.
Ingredients
- 6 eggs
- 3 tbs milk
- 1 dash salt and pepper
- 1 tbs butter
- 16 oz can refrigerated biscuits
- ½ cup cooked crumbled bacon, or sausage
- ¾ cup shredded cheddar cheese
Glaze
- ¼ cup butter
- 1 tbs brown sugar
- 1 tsp dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp poppy seeds
Instructions
- Preheat oven to 375 degrees.
- To a medium sized bowl add the eggs, milk, salt and pepper. Whisk well.
- To a skillet over medium heat add the 1 tbs butter. Once melted add the egg mixture let cook and stir occasionally until you have scrambled eggs.
- Using a rolling pin roll each biscuit out thin. Fill each biscuit with a little bit of the cheese, scrambled egg, and bacon. Bring the edges together and pinch to seal the seams. Place seam side down in a round greased 9 inch cake pan.
- Glaze: In a small sauce pan add all of the u0022glazeu0022 ingredients whisk frequently, bring to a boil then pour over the top of the breakfast bombs. Bake for 22-25 minutes or until the tops are golden brown.
Video
Nutrition
Calories: 796kcal | Carbohydrates: 60g | Protein: 27g | Fat: 50g | Saturated Fat: 20g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 327mg | Sodium: 1886mg | Potassium: 406mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1033IU | Vitamin C: 0.2mg | Calcium: 276mg | Iron: 5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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