Breakfast Bombs Recipe By Tasty

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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

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

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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