Breakfast Bombs

• servings: 4 servings
• total time: 45 minutes

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)

Directions

FOR OVEN

Preheat oven to 375°. Spray an 8" round baking pan or pie dish with cooking spray.

In 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.

Flatten 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.

Brush 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

In 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.

Flatten 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.

Brush with tops with melted butter then sprinkle with salt and everything seasoning.

Line 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.