Cheesy Bacon and Egg Breakfast Bombs

Cheesy Bacon and Egg Breakfast Bombs

SERVES 8 | ACTIVE TIME 60 Min | TOTAL TIME 1 Hour 30 Min

1 pound Jones Dairy Farm Cherrywood Smoked Sliced Bacon
4 large eggs
2 tablespoons whole milk
1/8 teaspoon kosher salt
pinch black pepper
16 frozen dinner yeast roll dough balls
flour (to dust counter)
8 ounces shredded milk cheddar cheese
1 medium jalapeno, diced
1/4 cup roasted red peppers, diced

Garlic Herb Butter
4 tablespoons unsalted butter
1/2 teaspoon garlic powder
1/2 teaspoon dried parsley
1/4 teaspoon kosher salt

Prepare bacon. I love my bacon in the oven. Bake at 400ºF on a baking sheet. Cook 15-25 minutes or until desired crispness is reached. Remove from oven. Allow to cool and chop into bite size pieces.

Meanwhile: Prepare the eggs. 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 counter top. 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 finger tips 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 (I covered mine at 25 minutes).

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.  Serve and enjoy!

DONNA'S 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.