Cheesy Breakfast Bombs
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings |
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Ingredients
- 8 eggs
- Sea salt and pepper , to taste
- 3 tbsp salted butter , melted
- 2 scallions
- 6 slices bacon , cooked and crumbled
- 1 can prepared biscuit dough
- 2 cups Andrew & Everett® Rustic Thick Cut Shredded Fiesta Blend Cheese
Instructions
- Preheat oven to 350 degrees.
- In a small bowl whisk together eggs and season with salt and pepper.
- Heat 2 Tbsp Sea Salt Butter over medium-low heat and add eggs. Reduce heat to low and lightly scramble. Fold in scallions and cooked bacon.
- Roll each biscuit to ¼ inch thick.
- Divide Shredded Fiesta Blend Cheese between all 8 biscuit rounds, and divide scrambled eggs on top of cheese.
- Pull edges of biscuit together over the eggs, pressing dough together to seal. Turn seam-side down onto baking tray.
- Brush each top with butter and sprinkle with salt. Bake 20 minutes or until biscuits are cooked through.
For Air Fryer:
- Set to 375 degrees. Working in batches add biscuits (being sure they don’t touch).
- Bake for 10 minutes or until biscuits are golden and cooked through.
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