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Bacon, Egg, and Cheese Breakfast Bombs Recipe

Bacon, Egg, and Cheese Breakfast Bombs

Refrigerated biscuit dough is filled with gently scrambled eggs, crisp bacon, and sharp cheddar cheese, then baked until puffed and golden. These savory breakfast bombs are filling, portable, and perfect for sharing.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Breakfast Bombs
  • 1 tube, approximately 16.3 ounces, 8 biscuits Refrigerated biscuit dough
  • 8 eggs Large eggs
  • 8 slices Bacon, cooked and chopped
  • 1 cup Shredded sharp cheddar cheese
  • 1 tablespoon Butter or neutral cooking oil
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon Black pepper
Finishing
  • 1 egg Large egg, beaten
  • 1-2 tablespoons, optional Chopped chives or green onions

Method
 

Step-by-Step
  1. Heat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Cook the bacon until crisp, which generally takes 8–12 minutes if starting with raw bacon. Drain it on paper towels, then chop or crumble it into small pieces.
  3. Whisk the 8 eggs with the kosher salt and black pepper. Melt the butter in a skillet over medium-low heat and gently scramble the eggs until just set, taking care not to overcook them.
  4. Separate the biscuit dough into 8 pieces and flatten each biscuit into a round approximately 4–5 inches wide.
  5. Place a portion of scrambled egg, bacon, and shredded cheddar in the center of each dough round. Use approximately 1/2 cup egg, 1 slice of bacon, and 2 tablespoons cheese per bomb.
  6. Pull the dough edges up around the filling and pinch firmly to seal. Set each breakfast bomb seam-side down on the prepared baking sheet.
  7. Brush the tops with the beaten egg. Sprinkle with optional chopped chives or green onions if desired.
  8. Bake for 15–18 minutes, until the biscuit dough is puffed and golden brown. Let the breakfast bombs rest for 5 minutes before serving.

Notes

Scramble the eggs only until barely set because they continue cooking inside the biscuit dough. Leave a clear border around each filling, pinch the seam tightly, and bake seam-side down to help prevent leaks.