Biscuit Breakfast Bombs

 

A couple of weeks ago at work, I was grabbing myself a coffee. I noticed my co-worker Brad Turner putting these in the microwave.

So, I asked Brad what they were because they looked delicious. Brad replied these are breakfast bombs, My mother makes them all the time. 

I immediately asked for the recipe, because I knew that I had to make these. Brad's mother, Jennifer Turner was kind enough to share how she makes these biscuit breakfast bombs.

Breakfast Biscuit Bombs by Jennifer Turner:

Ingredients:

4 eggs beaten

1 cup shredded sharp cheddar cheese

2 tablespoons butter

1 cup diced ham, or sausage, or 1/2 cup chopped bacon 

1 can Pillsbury Grand Biscuits

Directions:

1. Preheat oven to 350 degrees - Grease baking sheets or line with parchment paper.
2. Open the biscuits and let them warm slightly while making the egg mixture.
3. In a skillet melt 1 tablespoon of butter over medium heat.
4. Pour in beaten eggs and cook for 1-1/2 to 2-1/2 minutes until eggs are firm but still moist.
5. Stir in cheese (Hold back 8 tablespoons for garnish) until melted and then add the meat.
6. Separate each biscuit and create a pocket. 
7. Place 1/4 cup of mixture into each pocket.
8. Cover with the other half of the biscuit, press sides down, brush with melted butter, and sprinkle the remaining cheese over top.
9. Bake at 350 degrees for 15-18 minutes until golden brown.

Because I love bacon that is what I used for my egg mixture. The biscuit breakfast bombs are versatile, you can use diced ham, sausage, or even meatless and use diced red and green peppers.

Fill each half biscuit with 1/4 cup of the mixture, cover with the other half, and press the ends together.

You will yield 8 breakfast bombs from one can of Pillsbury Grands. These are so good right out of the oven.

Freeze the leftovers, wrap them in plastic wrap or in freezer bags. Reheat right out of the freezer for 1-1/2 in the microwave on 30% power, then another 1-1/2 minute on high. Let stand for a couple of minutes and then enjoy your breakfast.

Now, like Brad, I'm heating my breakfast bombs at work. Thank you Jennifer Turner for sharing your recipe and method for these little gems.

As always thanks for stopping by and I hope you enjoy it.

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