Bacon, Egg & Cheese Breakfast Bombs: The Ultimate Recipe

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!®)
• 1.25 cups shredded Cheddar cheese
• 5 tablespoons cream cheese, softened

Instructions

1. Cook bacon in a large skillet over medium-high heat until crispy, about 5 to 8 minutes. Drain on paper towels to remove excess grease.
2. Preheat your oven to 400 degrees F (200 degrees C). Grease a 9-inch pie plate to prevent sticking.
3. Melt 1 tablespoon of butter in a nonstick skillet over medium-low heat. Add eggs and cook, stirring frequently, until soft and fluffy, around 3 to 5 minutes. Transfer to a plate to cool and season with salt and pepper to taste.
4. Remove cinnamon rolls from packaging. Place each roll on its side and flatten into a rectangle, keeping the cinnamon sugar layers intact. Roll each rectangle into a thin, 6-inch circle.
5. Spread 1 tablespoon of cream cheese over each dough circle. Layer with 1/4 cup scrambled egg, 1/4 cup Cheddar cheese, and 1 tablespoon of bacon pieces. Fold the dough over the filling, pinching the edges to seal completely.
6. Place the prepared rolls seam-side down in the greased pie plate, ensuring even spacing.
7. Melt the remaining 1 tablespoon of butter in a microwave-safe bowl for about 10 seconds. Brush the melted butter over the rolls and season with salt and pepper.
8. Bake in the preheated oven, rotating halfway through, until the rolls are a deep golden brown, approximately 20 to 22 minutes. Transfer the pie plate to a wire rack and let the rolls cool for 15 minutes before serving. Enjoy!

Nutrition

• Calories: 622 kcal
• Fat Content: 37 g
• Fiber Content: 2 g
• Sugar Content: 1 g
• Sodium Content: 1222 mg
• Protein Content: 20 g
• Cholesterol Content: 213 mg
• Carbohydrate Content: 52 g
• Saturated Fat Content: 17 g
• Unsaturated Fat Content: 0 g