Breakfast Bombs

Ingredients

• 1 

  tube refrigerated biscuit dough

• 1 tbsp. 

  butter

• 4 

  eggs

• 2 tbsp. 

  whole milk

• 1 tbsp. 

  finely chopped chives

• 4 

  slices bacon, cooked and crumbled

• 3/4 c. 

  shredded cheddar

• 2 tbsp. 

  melted butter

• 1 tbsp. 

  coarse salt

• 1 tbsp. 

  poppy seeds (or everything seasoning)

Description

• FOR OVEN

  1. Step 1Preheat oven to 375°. Spray an 8" round baking pan or pie dish with cooking spray.
  2. Step 2In a large nonstick skillet, melt butter over medium heat. In a large bowl, whisk together eggs and milk. Pour egg mixture in pan and let set slightly. Reduce heat to medium low, and stir occasionally until scrambled eggs reach desired consistency. Season with salt and pepper. Remove from heat and fold in chives.
  3. Step 3Flatten each biscuit round to about ¼” thickness. Top each round of dough with scrambled eggs, bacon and cheese. Bring the edges of the dough together and pinch to seal. Place in pan seam side-down.
  4. Step 4Brush with tops with melted butter then sprinkle with coarse salt and poppy seeds. Bake until the biscuits are golden and cooked through, about 20 to 25 minutes. Serve warm.

• FOR AIR FRYER

  1. Step 1In a large skillet over medium heat, melt butter. In a large bowl, whisk together eggs and milk. Pour egg mixture in pan and let set slightly. Reduce heat to medium-low, and stir occasionally until soft curds form. Season with salt and pepper. Remove from heat and fold in chives.
  2. Step 2Flatten each biscuit into a ¼” thick round. Top each round of dough with scrambled eggs, bacon and cheese. Bring the edges of the dough together and pinch to seal.
  3. Step 3Brush with tops with melted butter then sprinkle with salt and everything seasoning. 
  4. Step 4Line basket of air fryer with a piece of parchment paper greased with cooking spray and, working in batches, add biscuit bombs, making sure they don’t touch. Bake at 375° until biscuits are golden and cooked through, about 10 minutes.