Cheesy Bacon & Egg Breakfast Bombs

0 Reviews

SERVINGS

8

PREP TIME

60 min

TOTAL TIME

1 hr 30 min

GLUTEN FREE

NO

These savory bombs are topped with garlic butter and filled with oozing cheese, bacon and eggs. The recipe serves eight, but you might not want to share.

This recipe is made with Jones Dry Aged Bacon.

8 oz CW Bacon
ingredients
1 (16 oz) package Jones Dairy Farm Dry Aged Bacon
4 large eggs
2 tablespoons whole milk
1/8 teaspoon kosher salt
Pinch black pepper
16 frozen yeast dinner roll dough balls
Flour, for dusting
8 ounces shredded mild cheddar cheese
1 medium jalapeño, diced
1/4 cup roasted red peppers, diced

For the Garlic Herb Butter:

4 tablespoons unsalted butter
1/2 teaspoon garlic powder
1/2 teaspoon dried parsley
1/4 teaspoon kosher salt
 
DIRECTIONS
Preheat oven to 400˚F. Place bacon on baking sheet and cook 15-25 minutes or until desired crispness is reached. Remove from oven, allow to cool and chop into bite size pieces.

While bacon cooks, in medium bowl combine eggs, milk, salt and pepper. Whisk until completely combined. Spray small skillet with non-stick cooking spray. Heat skillet over medium heat. Add egg mixture and stir occasionally until eggs are scrambled and no liquid is left in the pan, about 3-4 minutes. Do not cook until eggs are completely dry. Set aside to cool.

Place dinner rolls on microwave safe plate and microwave on defrost for about 3-4 minutes (or until dough is no longer frozen, but not cooked). Butter a 9-inch pie plate or a 9"x9" baking pan and set aside.

Lightly flour counter top. Toss 1 piece of dough in flour and flatten and stretch dough to about 3-4” across. Sprinkle one tablespoon of cheese over dough and press into dough with palm of your hand. Onto the center of the dough round, place one tablespoon eggs, one tablespoon bacon, 1/2 teaspoon jalapenos and 1/2 teaspoon red peppers. Pull top and bottom edges of dough together and then pull left and right edges, pinching dough together to create a ball. If the ball won’t seal, tap fingertips into flour and crimp edges together to seal. Place dough ball in prepared dish. Repeat until all breakfast bombs are complete.

Spray piece of plastic wrap with non-stick spray and place sprayed side down on breakfast bombs. Refrigerate until morning or proceed with instructions (bake times vary).

Preheat oven to 350°F.

Remove baking dish from refrigerator and remove plastic wrap. Bake for 40-45 minutes until tops are golden brown and breakfast bombs are no longer doughy. Check around 25 minutes, if it is starting to brown too quickly, cover with foil. To test for doneness, pull one of the edge pieces out, if still doughy cook it for another 5 minutes. If baking without refrigeration, bake time will be 30-35 minutes. 

While breakfast bombs bake, make the garlic herb butter. Melt butter in small bowl in microwave, about 30 seconds, or until melted. Add garlic, parsley and salt; stir with pastry brush. Remove breakfast bombs from oven and brush with melted butter mixture.  Serve and enjoy!
 

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Ingredients

1 (16 oz) package Jones Dairy Farm Dry Aged Bacon
4 large eggs
2 tablespoons whole milk
1/8 teaspoon kosher salt
Pinch black pepper
16 frozen yeast dinner roll dough balls
Flour, for dusting
8 ounces shredded mild cheddar cheese
1 medium jalapeño, diced
1/4 cup roasted red peppers, diced

For the Garlic Herb Butter:

4 tablespoons unsalted butter
1/2 teaspoon garlic powder
1/2 teaspoon dried parsley
1/4 teaspoon kosher salt
 

Directions

Preheat oven to 400˚F. Place bacon on baking sheet and cook 15-25 minutes or until desired crispness is reached. Remove from oven, allow to cool and chop into bite size pieces.

While bacon cooks, in medium bowl combine eggs, milk, salt and pepper. Whisk until completely combined. Spray small skillet with non-stick cooking spray. Heat skillet over medium heat. Add egg mixture and stir occasionally until eggs are scrambled and no liquid is left in the pan, about 3-4 minutes. Do not cook until eggs are completely dry. Set aside to cool.

Place dinner rolls on microwave safe plate and microwave on defrost for about 3-4 minutes (or until dough is no longer frozen, but not cooked). Butter a 9-inch pie plate or a 9"x9" baking pan and set aside.

Lightly flour counter top. Toss 1 piece of dough in flour and flatten and stretch dough to about 3-4” across. Sprinkle one tablespoon of cheese over dough and press into dough with palm of your hand. Onto the center of the dough round, place one tablespoon eggs, one tablespoon bacon, 1/2 teaspoon jalapenos and 1/2 teaspoon red peppers. Pull top and bottom edges of dough together and then pull left and right edges, pinching dough together to create a ball. If the ball won’t seal, tap fingertips into flour and crimp edges together to seal. Place dough ball in prepared dish. Repeat until all breakfast bombs are complete.

Spray piece of plastic wrap with non-stick spray and place sprayed side down on breakfast bombs. Refrigerate until morning or proceed with instructions (bake times vary).

Preheat oven to 350°F.

Remove baking dish from refrigerator and remove plastic wrap. Bake for 40-45 minutes until tops are golden brown and breakfast bombs are no longer doughy. Check around 25 minutes, if it is starting to brown too quickly, cover with foil. To test for doneness, pull one of the edge pieces out, if still doughy cook it for another 5 minutes. If baking without refrigeration, bake time will be 30-35 minutes. 

While breakfast bombs bake, make the garlic herb butter. Melt butter in small bowl in microwave, about 30 seconds, or until melted. Add garlic, parsley and salt; stir with pastry brush. Remove breakfast bombs from oven and brush with melted butter mixture.  Serve and enjoy!