Go Back
Ham and Cheese Breakfast Bombs Recipe

Ham and Cheese Breakfast Bombs

Soft refrigerated biscuit dough is wrapped around deli ham and cheese, then brushed with seasoned butter and baked until golden. These handheld breakfast pockets are quick, comforting, and easy to customize.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 25 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tube Refrigerated biscuit dough, 8-count, about 16.3 ounces
  • 8 slices Deli ham
  • 8 slices Cheddar, Swiss, or American cheese
Seasoned Butter
  • 3 tablespoons Unsalted butter, melted
  • 1/2 teaspoon Garlic powder
  • 1 tablespoon Fresh parsley, chopped
  • 1 teaspoon Dried parsley, if using instead of fresh
Optional Ingredients
  • 1/4 teaspoon Black pepper
  • 1 large Large egg, beaten, for brushing

Method
 

Step-by-Step
  1. Heat the oven to 375°F and line a baking sheet with parchment paper.
  2. Separate the biscuit dough and flatten each biscuit into a 4- to 5-inch round.
  3. Place one slice of ham and one slice of cheese in the center of each dough round. If using shredded cheese, add about 2 tablespoons per biscuit.
  4. Fold the dough around the filling and pinch the edges firmly to seal. Place each breakfast bomb seam-side down on the prepared baking sheet.
  5. Stir the melted butter, garlic powder, parsley, and optional black pepper together in a small bowl.
  6. Brush the tops with the seasoned butter. For a shinier, darker finish, brush with beaten egg instead, or use egg in addition to the butter.
  7. Bake for 12 to 16 minutes, until the biscuit dough is puffed and golden brown. Let the breakfast bombs stand for 3 to 5 minutes before serving.

Notes

Do not overfill the biscuit dough, and leave a clear border around each round for sealing. If the assembled bombs become soft, chill them for 5 to 10 minutes before baking. Bake seam-side down on parchment to help reduce cheese leakage and sticking.