Bacon, Egg, and Cheese Breakfast Bombs




Total Time: 1 hr 13 mins

Servings: 5




Ingredients:

  • 3 slices bacon, cut into 1/2-inch pieces
  • 2 tablespoons butter, divided
  • 4 eggs, whisked
  • Salt and ground pepper for taste
  • 1 (17.5 ounce) can refrigerated cinnamon roll dough with icing (such as Pillsbury® Grands!®)
  • 1 1/4 cups shredded Cheddar cheese
  • 5 tablespoons cream cheese, softened

Directions:

  1. 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.
  2. Preheat oven to 400 degrees F (200 degrees C). Grease a 9-inch pie plate.
  3. 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.
  4. 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.
  5. 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.
  6. Place rolls seam-side down in the prepared pie plate.
  7. Heat remaining 1 tablespoon butter in a small microwave-safe bowl until melted, about 10 seconds. Brush over rolls. Season with salt and pepper.
  8. 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.