Cheesy Bacon & Egg Breakfast Bombs

Women‍‍`s Corner
June 28, 2022

These savory bombs are topped with garlic butter and filled with oozing cheese, bacon, and eggs.

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 of unsalted butter

- 1/2 teaspoon garlic powder

- 1/2 teaspoon dried parsley

- 1/4 teaspoon kosher salt

Method: Preheat the oven to 400˚F. Place bacon on a 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 a medium bowl, combine eggs, milk, salt, and pepper. Whisk until completely combined. Spray a 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 a 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 countertop. Toss 1 piece of dough in flour and flatten and stretch the dough to about 3-4” across. Sprinkle one tablespoon of cheese over the dough and press into the dough with the palm of your hand. Onto the center of the dough round, place one tablespoon of eggs, one tablespoon of bacon, 1/2 teaspoon of jalapenos, and 1/2 teaspoon of red peppers. Pull the top and bottom edges of the dough together and then pull the left and right edges, pinching the 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 the 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.

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