
Looking For Other “Flippin” Amazing Recipes?
Head on over to our Recipe Index for over 1,200 recipes to try at home! The index is fully searchable by both category and ingredient. We hope you love our recipes as much as we do!
Show Us Some “Flippin” Love
If you try this recipe, be sure to rate it, leave a comment or tag #flipflopfoodies on Instagram. You can also follow us on Facebook, Instagram, and Pinterest.
Cheesy Bacon & Egg Breakfast Bombs
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesIngredients
1 lb 1 applewood smoked bacon
4 4 eggs
2 tbsp 2 whole milk
1/8 tsp 1/8 kosher salt
1 pinch 1 black pepper
16 16 frozen dinner yeast rolls dough balls
flour, to dust counter
8 oz 8 shredded cheddar cheese
1 1 jalapeño, diced
1/4 cup 1/4 roasted red bell peppers, diced
- Garlic Herb Butter:
4 tbsp 4 unsalted butter
1/2 tsp 1/2 garlic powder
1/2 tsp 1/2 dried parsley
1/4 tsp 1/4 kosher salt
Directions
- Cook bacon and allow to cool and chop into bite-size pieces.
- 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 the egg mixture and stir occasionally until the eggs are scrambled, and no liquid is left in the pan, about 3-4 minutes. Do not cook until they are completely dry, or they will be very dry in the breakfast bomb. 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″ pie plate or a 9″x9″ baking pan and set aside.
- Lightly flour your countertop. Toss 1 piece of dough in flour and flatten and stretch like you are making a mini pizza. Stretch dough to about 3-4” across.
- Sprinkle a tablespoon of cheese over the dough and press into the dough with the palm of your hand. Top with one tablespoon eggs, one tablespoon bacon, 1/2 teaspoon jalapenos, and 1/2 teaspoon red peppers onto the center of the dough round. Pull the top and bottom edges of the dough together and then add the left and right edges. Pinch the dough together to create a ball. If the ball won’t seal, tap your fingertips into the flour and then crimp the seal together. Place dough ball in prepared dish. Repeat until all breakfast bombs are in the dish.
- Spray a piece of plastic wrap with non-stick spray, place the wrap sprayed side down on the breakfast bombs. Refrigerate until morning or proceed with instructions immediately (cook time will be about 30-35 minutes if not refrigerated).
- Preheat oven to 350°F.
- Remove baking dish from the refrigerator, remove plastic wrap. Bake for 40-45 minutes until the tops are golden brown and the breakfast bombs are no longer doughy. You can pull one of the edge pieces out and if it is still doughy cook it for another 5 minutes. Cover with foil if the tops start getting too brown.
- Meanwhile: In a small bowl melt butter in the microwave, about 30 seconds or until butter is melted. Add garlic, parsley, and salt. Stir with a pastry brush. Remove breakfast bombs from the oven. Brush them with melted butter mixture.
Notes
- If you would like these to be round (more like our traditional bomb series) and less like a pull-apart bread you can bake them on a cookie sheet about 2-3 inches away from each other.
- If you prefer, you can use a pastry roller or small rolling pin to roll these bombs out.
Leave a Reply