Breakfast Bomb Recipe with Biscuits, Eggs and Cheese

These biscuit bombs are the best thing to happen to breakfast!

Flaky biscuits are stuffed with eggs, cheese and bacon and baked until golden brown.

You’ll love these eggy biscuit bombs for a special occasion brunch or as a quick grab-and-go breakfast on busy weekdays. 

Ingredients

Here’s what you’ll need to make these bacon and egg biscuits:

• Refrigerated biscuit dough. I recommend Pillsbury Grands original style or buttermilk biscuits (not flaky layers). 
• Eggs
• Bacon
• American cheese
• Chives
• Milk
• Butter
• Everything bagel seasoning

How to Make Breakfast Bombs

Scramble the Eggs

Start by beating the eggs in a bowl with milk and chives. Then, pour the mixture into a hot frying pan and scramble.

Transfer the scrambled eggs to a separate plate. 

Cook the Bacon

Dice the bacon into small bits. It will cook faster this way.

Now, cook the bacon bits in the hot frying pan until they are crispy. 

Fill the Biscuits

Use your fingers to press the biscuit dough down until it is flat. This will give you more surface area to put the fillings on. 

Now, lay slices of American cheese onto each flattened biscuit. You can break the American cheese slices into small pieces to make them fit.

Then, spoon some egg mixture onto each biscuit and sprinkle with bacon bits. 

Form the Breakfast Bombs

Gently gather the edges of the biscuits around the fillings and pinch the seams together at the top.

Then, turn them over and place them, seam side down, onto a cookie sheet. 

Bake the Biscuits

Just before baking, brush the top of the biscuits with melted butter and sprinkle them with everything bagel seasoning.

Now, pop them into the oven and bake them until they’re nice and golden brown. 

Variations

1. The eggs: To reduce fat and calories, opt for egg whites instead of whole eggs for the filling. 

2. The cheese: Try grated cheddar cheese, Swiss cheese or Monterey Jack as alternatives to American cheese. 

3. The bacon: Swap turkey bacon for regular bacon, or try crumbled breakfast sausage for a textural variation. 

4. The chives: Experiment with diced green onions, chopped spinach or even jalapeños for a kick of heat. 

Storage and Reheating

To store these breakfast biscuits for later, wrap them individually in plastic wrap and place them in an airtight container or freezer bag. They will stay fresh in the freezer for several months. 

To reheat, first allow them to thaw at room temperature. Then, reheat in a warm oven or microwave.

Microwaving will keep the biscuits nice and soft. If you like a crustier biscuit, the oven is a better option. 

​When you make these egg and cheese biscuit bombs, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy! 

​For more breakfast recipes, try these:

• Everything Bagel Breakfast Casserole with Smoked Salmon
• Cracker Barrel French Toast
• Breakfast Charcuterie Board