Bacon, egg, and cheese all wrapped up in a Pillsbury grands biscuit and baked to golden perfection.
I have been making these for years and they are always a hit with my boys. Especially now with Summer in full swing it is nice to have easy options around for hungry bellies. They take a little prep but are so worth it as they provide breakfast for a couple days on weeks when we have busy schedules. They are simple to reheat, taste great and can be eaten on go!
Look at that golden delight. The best part of this recipe is you can stuff them with whatever you desire. I like to keep it easy and do bacon, eggs, and cheese. Sometimes I will add potatoes and jalapenos. You can add sausage and vegetables too. So many endless possibilities.
We will be cooking the bacon and eggs before filling as we want to be sure it is cooked through. I like to add a dollop of plain Greek yogurt to my eggs because it makes them nice and creamy. The added moisture helps to not dry out the eggs after being baked. You cannot taste the yogurt. Lastly after we get all our ingredients wrapped up a nice swipe of melted butter with fresh parsley and sesame seeds is our topping before baking. This is optional but it adds a extra layer of flavor.
Okay, let’s get started!
Breakfast BOMBS
Ingredients
- 1 can Pillsbury grands biscuits You can sub any brand, but the grands are nice and flaky.
- 3 eggs
- 1 cup cheddar cheese, grated.
- 1 tbsp. plain Greek yogurt
- 4 strips of bacon, cooked and chopped.
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp paprika
- 2 tbsp. butter
- 1 tbsp. parsley, minced.
Instructions
- To start preheat the oven to 350°
- Line a baking sheet with parchment paper for easy clean up.
- Get the bacon going. I like to air fry for 12 minutes on 360°. You can also bake or pan fry. Any way you choose, just get it going so it can be chopped and ready to go.
- Now in a small bowl whisk the 3 eggs, yogurt, salt, pepper, and paprika.
- Scramble and set aside. (Careful not to overcook)
- Now that our ingredients are prepped, roll out or press the biscuits into a disc shape.
- Add a heaping spoonful of eggs onto the center of the biscuit.
- Followed by some bacon and cheese.
- To fold, press/pinch the dough in the middle.
- And then gather the rest of the dough forming a ball and pinching closed.
- Seal the biscuit closed and place seam down on the baking sheet. Melt the butter and mix in the parsley. Brush on the biscuits and sprinkle on sesame seeds.
- Place 2 inches apart on the baking sheet.
- Bake for 15-20 minutes.
- I like to eat mine with some hot sauce. You can store in the fridge for a few days.
- To reheat, warm in the microwave or 1 minute wrapped in a paper towel. You can also pop back in the over or air fryer too. Just keep an eye on them so they don't burn.
- ENJOY!
