Cheesy Bacon and Egg Breakfast Bombs

Prepare bacon by baking at 400ºF on a baking sheet for 15-25 minutes until desired crispness is reached. Allow to cool and chop into bite-size pieces.

In a medium bowl, combine eggs, milk, salt, and pepper. Whisk until completely combined.

Spray a small skillet with non-stick cooking spray and heat over medium heat. Add the egg mixture and stir occasionally until scrambled, about 3-4 minutes. Set aside to cool.

Microwave dinner rolls on defrost for about 3-4 minutes until no longer frozen.

Butter a 9" pie plate or a 9"x9" baking pan and set aside.

Lightly flour your countertop. Flatten and stretch one piece of dough to about 3-4” across.

Sprinkle a tablespoon of cheese over the dough and press into the dough. Top with one tablespoon eggs, one tablespoon bacon, 1/2 teaspoon jalapenos, and 1/2 teaspoon red peppers.

Pull the edges of the dough together to create a ball and pinch to seal. Place in the prepared dish. Repeat until all breakfast bombs are in the dish.

Cover with plastic wrap sprayed with non-stick spray and refrigerate until morning or proceed immediately.

Preheat oven to 350°F.

Remove plastic wrap and bake for 40-45 minutes until golden brown and no longer doughy. Cover with foil if tops start getting too brown.

Melt butter in the microwave and mix with garlic, parsley, and salt. Brush over the breakfast bombs after removing from the oven.

Equipment Needed

Spice Level: