Egg and Cheese Breakfast Biscuit Bombs Recipe

Cook Time: 25 minutes

Ingredients

• 3 slices bacon
• 8 large eggs, lightly beaten
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/4 cup white sugar
• 3/4 teaspoon ground cinnamon, divided
• 1 (16.3-ounce) can refrigerated flaky sweet Hawaiian biscuits (such as Pillsbury Grands Flaky Layers Sweet Hawaiian Biscuits)
• 1 (4 ounce) block Cheddar cheese, cut into 16 equal pieces
• 1 tablespoon butter, melted
• 1/2 cup confectioners sugar
• 1 to 2 teaspoons water

Directions

Step 1: Preheat the oven to 375F (190C). Line a baking sheet with parchment paper.

Step 2: Cook bacon in a large skillet over medium heat, turning occasionally, until browned and crisp, about 5 to 8 minutes. Drain the bacon on paper towels and crumble when cool enough to handle. Reserve 1 tablespoon of bacon grease in the skillet and discard the rest.

Step 3: Place the skillet with the reserved bacon grease back over medium-low heat. Whisk eggs, salt, and pepper together in a bowl, then pour into the skillet. Cook without stirring for about 20 seconds, or until the eggs begin to set on the bottom and edges. Lift and fold the partially cooked eggs so the uncooked portion flows underneath. Continue cooking for 2-3 minutes until fully set but still glossy and moist. Stir in the crumbled bacon and transfer the mixture to a plate to cool.

Step 4: In a small bowl, combine white sugar and 1/2 teaspoon cinnamon. Stir well.

Step 5: Split each biscuit dough portion in half horizontally to create 16 portions. Roll each portion into a 4-inch circle. Sprinkle the cinnamon-sugar mixture over each circle.

Step 6: Spoon about 1 1/2 tablespoons of the egg-bacon mixture into the center of each circle. Top each with one piece of Cheddar cheese.

Step 7: Carefully fold the edges of the dough around the filling to enclose and seal it. If necessary, use your hands to roll each ball and ensure it is sealed well.

Step 8: Arrange the dough balls, seam side down, on the prepared baking sheet. Brush the tops with melted butter.

Step 9: Bake in the preheated oven for 15-20 minutes or until golden brown. Remove from the oven and transfer the baking sheet to a wire rack. Let the biscuit bombs cool for 15 minutes before serving.

Step 10: Meanwhile, in a small bowl, whisk together the confectioners' sugar, water, and remaining 1/4 teaspoon cinnamon to make a thin glaze. Drizzle the glaze over the cooled biscuit bombs.

Nutrition Facts (per serving)

Nutrition	Amount	% Daily Value
Calories	194	-
Total Fat	9g	12%
Saturated Fat	4g	18%
Cholesterol	104mg	35%
Sodium	417mg	18%
Total Carbohydrate	20g	7%
Dietary Fiber	0g	1%
Total Sugars	9g	-
Protein	7g	15%
Calcium	81mg	6%
Iron	1mg	7%
Potassium	98mg	2%

History of Egg and Cheese Breakfast Biscuit Bombs

Egg and Cheese Breakfast Biscuit Bombs are a modern twist on traditional American breakfast fare. Their origin can be traced to the creative breakfast innovations of home cooks and brunch cafs in the United States during the late 20th century. Inspired by the classic breakfast sandwich, these bite-sized delights combine familiar flavorseggs, cheese, and baconinto a portable, hand-held form wrapped in fluffy biscuit dough. The addition of a cinnamon-sugar glaze reflects a trend in American cuisine of mixing sweet and savory elements to create indulgent morning treats.

Regional Variations

While this recipe has nationwide popularity, regional differences in the U.S. influence its preparation. In the South, sweet Hawaiian-style biscuits are often preferred for their soft, slightly sweet flavor. Northern adaptations sometimes use plain flaky biscuits or puff pastry to focus more on the savory side. Some regions add local cheeses or spices, such as pepper jack in the Southwest or smoked cheddar in the Midwest, giving each version a distinct regional character while retaining the essential combination of eggs, cheese, and bacon.

Comparison with Similar Dishes

Unlike a traditional breakfast sandwich, which is typically flat and served on a sliced bun, the Biscuit Bomb encloses the filling completely, creating a pocket that locks in flavor and moisture. Compared to quiches or egg muffins, these bombs are sweeter due to the cinnamon-sugar coating and glaze, offering a unique balance of sweet and savory. Unlike breakfast burritos, the dough is soft and biscuit-like rather than a tortilla, giving the dish a distinctly tender texture and buttery taste.

Typical Serving Occasions

Egg and Cheese Breakfast Biscuit Bombs are most commonly served at breakfast or brunch, particularly in casual or home settings. They are also popular for special occasions like holiday mornings, weekend gatherings, or potluck brunches, where portability and individual portions make them convenient. Cafs and brunch spots often serve them alongside fresh fruit, coffee, or juice, presenting them as both a hearty and visually appealing menu item.

Interesting Facts

• The concept of combining sweet biscuit dough with savory breakfast ingredients mirrors a broader American culinary trend of flavor fusion in the 21st century.
• These bites are highly customizable: they can include vegetables, different meats, or alternative cheeses, making them adaptable for various dietary preferences.
• The name biscuit bomb refers to the explosive flavor combination inside a small, round dough pocket rather than any actual spiciness.
• Though simple to prepare, the presentationgolden-brown baked dough with a glossy glazemakes them look gourmet and appealing for social media food photography.
• Many families treat them as a fun weekend breakfast activity, allowing children to assemble their own individual bombs, fostering creativity and interest in cooking.

FAQ about Egg and Cheese Breakfast Biscuit Bombs Recipe