Main dish

Bacon, Egg, and Cheese Breakfast Bombs

Bacon, Egg, and Cheese Breakfast Bombs
Cinnamon roll dough is stuffed with crispy bacon, scrambled eggs, and Cheddar cheese to make these family-friendly breakfast bombs.
Cuisine: American
Recipe type: Main dish
  • 3 slices bacon, cut into ½-inch pieces
  • 2 tablespoons butter, divided
  • 4 eggs, whiskedsalt and ground black pepper to taste
  • 1 (17.5 ounce) can refrigerated cinnamon roll dough with icing (such as Pillsbury® Grands!®)
  • 1¼ cups shredded Cheddar cheese
  • 5 tablespoons cream cheese, softened
  1. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 8 minutes. Drain bacon slices on paper towels.
  2. Preheat oven to 400 degrees F (200 degrees C). Grease a 9-inch pie plate.
  3. Melt 1 tablespoon butter in a nonstick skillet over medium-low heat. Pour in eggs; cook, stirring often with a spatula, until soft and fluffy, 3 to 5 minutes. Transfer to a plate to cool. Season with salt and pepper.
  4. Remove cinnamon rolls from the packaging. Stand each roll on its side and press down into a rectangle, trapping the cinnamon sugar layers. Roll each rectangle into a thin 6-inch circle.
  5. Spread 1 tablespoon cream cheese over each circle of dough. Layer ¼ cup scrambled egg, ¼ cup Cheddar cheese, and 1 tablespoon bacon pieces on top. Bring dough up and over the filling, pinching edges together to enclose filling completely.
  6. Place rolls seam-side down in the prepared pie plate.
  7. Heat remaining 1 tablespoon butter in a small microwave-safe bowl until melted, about 10 seconds. Brush over rolls. Season with salt and pepper.
  8. Bake in the preheated oven, rotating halfway, until rolls are a deep golden brown, 20 to 22 minutes. Transfer pie plate to a wire rack; let rolls cool for 15 minutes before serving.

Watch the recipe video here:

Bacon, Egg, and Cheese Breakfast Bombs:

Posted by Allrecipes on Sunday, August 25, 2019