Bacon Egg And Cheese Breakfast Bombs Food

BACON, EGG, AND CHEESE BREAKFAST BOMBS

Bacon, Egg, and Cheese Breakfast Bombs image

Cinnamon roll dough is stuffed with crispy bacon, scrambled eggs, and Cheddar cheese to make these family-friendly breakfast bombs.

Provided by Julie Hubert

Categories Breakfast and Brunch Eggs Breakfast Sandwich Recipes

Time 1h13m

Yield 5

Number Of Ingredients 7

Ingredients

3 slices bacon, cut into 1/2-inch pieces
2 tablespoons butter, divided
4 eggs, whisked
salt and ground black pepper to taste
1 (17.5 ounce) can refrigerated cinnamon roll dough with icing (such as Pillsbury® Grands!®)
1 ¼ cups shredded Cheddar cheese
5 tablespoons cream cheese, softened

Steps:

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.
Preheat oven to 400 degrees F (200 degrees C). Grease a 9-inch pie plate.
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.
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.
Spread 1 tablespoon cream cheese over each circle of dough. Layer 1/4 cup scrambled egg, 1/4 cup Cheddar cheese, and 1 tablespoon bacon pieces on top. Bring dough up and over the filling, pinching edges together to enclose filling completely.
Place rolls seam-side down in the prepared pie plate.
Heat remaining 1 tablespoon butter in a small microwave-safe bowl until melted, about 10 seconds. Brush over rolls. Season with salt and pepper.
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.

Nutrition Facts : Calories 621.9 calories, Carbohydrate 52.3 g, Cholesterol 212.6 mg, Fat 37.4 g, Fiber 1.9 g, Protein 20.2 g, SaturatedFat 17.1 g, Sodium 1221.7 mg, Sugar 0.5 g

BREAKFAST BOMBS RECIPE BY TASTY

Breakfast Bombs Recipe by Tasty image

Here's what you need: bacon, garlic, large eggs, scallions, salt, pepper, yellow potatoes, all-purpose flour, shredded cheddar cheese, egg, fresh parsley, ketchup

Provided by Katie Aubin

Categories Breakfast

Yield 6 servings

Number Of Ingredients 12

Ingredients

4 slices bacon, roughly chopped
2 cloves garlic, minced
9 large eggs, divided
¼ cup scallions, chopped
salt, to taste
pepper, to taste
6 yellow potatoes, peeled, grated, excess moisture squeezed out
¾ cup all-purpose flour
1 cup shredded cheddar cheese, divided
1 egg, beaten
fresh parsley, chopped, for garnish
ketchup, for serving

Steps:

In a large skillet over medium-high heat, cook the bacon until crispy, 4-6 minutes. Remove the bacon from the pan and drain on a paper towel-lined plate.
In the same pan, add the garlic. Cook over low heat for about 30 seconds, or until it starts to brown. In a medium bowl, beat 8 eggs and add to the pan, along with the scallions, salt, and pepper. Scramble the eggs until mostly set but still a little wet, about 3 minutes. Remove the pan from the heat.
Peel the potatoes and grate on the large holes of a box grater onto a clean kitchen towel set over a bowl. Wring out any excess liquid.
Transfer the shredded potatoes to a clean, large bowl and add the remaining egg, the flour, and ½ cup (50 g) cheddar cheese, and season with salt and pepper. Mix to combine.
Line a 4-inch (10 cm) diameter bowl with plastic wrap.
Place ½ cup (75 g) of the grated potato mixture in the bowl. Use the back of a spoon to smooth the potatoes against the sides of the bowl in an even layer, creating a divot in the center.
Fill the well with a bit of cheddar cheese, a spoonful of scrambled eggs, a bit of bacon, and top with another sprinkle of cheese.
Pick up the sides of the plastic wrap, twisting to create a sealed ball. Repeat with the remaining ingredients.
Chill the potato balls for 20 minutes.
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or foil and grease with nonstick cooking spray.
Unwrap the balls, place them on the prepared baking sheet, and brush with egg wash. Bake for 35-45 minutes, or until the potatoes are crispy and brown.
Sprinkle with parsley and serve with ketchup on the side.
Enjoy!

Nutrition Facts : Calories 418 calories, Carbohydrate 42 grams, Fat 17 grams, Fiber 3 grams, Protein 22 grams, Sugar 1 gram

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