Weekend kitchen warriors, this is for you! A tasty, easy, fun and cute twist on a classic breakfast. Bacony, eggy, cheesy, buscuity– can ya really even go wrong? It’s what breakfast dreams are made of.

This recipe was met with rave reviews from the peanut gallery over at my house. They scarfed these bombs of deliciousness up like they were the greatest new creation at a Vegas breakfast buffet. Make as many as you can because they go quickly.

WHAT YOU WILL NEED

A can of Pillsbury flaky biscuits-yep, the ones that scared you half to death as a child and still do, to this day.

Half a package of crispy, mouth watering bacon.

A few scrambled eggs.

A sprinkle of shredded cheese.

SIMPLY DELICIOUS

To get started, separate your biscuits and slice them in half along the horizontal plane, to create two pieces. Flatten each piece into 4″ rounds, one at a time, as you build the biscuit bombs.

Fill each flattened biscuit with one 1/2″ piece of bacon (crumbled if you’d like), a small section of scrambled egg and a pinch of shredded cheese.

Carefully pull the edges of the biscuit together to create a seal, being careful not to puncture the dough.

Turn the sealed bombs seam-side down and brush the smooth top of dough with egg wash.

Pre-heat air fryer for 2 minutes. Place bombs in air fryer, in a single layer, at 325° for 8 minutes. Do not let them touch in their raw dough state or they’ll stick together. If using a rectangular basket, you may be able to air fry all the bombs at once; place a piece of parchment paper on the basket surface, before frying. If using an InstantPot 8-quart air fryer/pressure cooker, place a cut piece of parchment paper on the basket then spray a second sheet (both sides) and place it on top of your first layer of bombs. Balance your remaining bombs on top.

Once complete, remove the top layer of parchment paper and place all of the bombs together in a single layer. Air fry a second time at 325° for 5 additional minutes. All bombs should be golden brown and ready to eat when done.

Your breakfast bombs can be eaten alone or with a side of salsa if you’d like! Grab them before everyone else does. These are guaranteed to disappear faster than the few minutes they took to cook!

Pillsbury-Inspired Bacon, Egg & Cheese Breakfast Bombs
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Pillsbury-Inspired Bacon, Egg & Cheese Breakfast Bombs

Recipe by Chaos Coordinator OCCourse: BreakfastCuisine: AmericanDifficulty: Easy
Prep time

25

minutes
Cooking time

12

minutes

Breakfast bombs

  • 1/2 pack of bacon cooked and broken into 1/2-inch pieces (see airfryer notes below)

  • 2 eggs beaten

  • 1 can pillsbury flaky biscuits (8 pack Big Biscuits)

  • 1/4 c shredded cheese (sharp, colby jack, mexican mix work well)

  • 2 pieces of parchment paper cut to size of air fry basket (if layering of puffs is needed)

  • EGG WASH

  • 1 egg

  • 1 tbsp water

Directions

  • Cook half pack of bacon in a pan or air fryer. Drain on paper towel once they are crisped to your preference (8 mins @ 400° in air fryer or cooked as usual in a pan).
  • While bacon is cooking, beat 2 eggs. Add a tsp of cooking oil or a spritz of avocado or olive oil to a pan and heat medium high. Stir and flip occasionally, until cooked through.
  • Pop open biscuit can and separate biscuits. Cut each in half on the horizontal plane so that you have two disks. Press, flatten and stretch each disk into 4-inch rounds. Place a chunk of scrambled egg, 1/2-inch piece of bacon, and a sprinkle of shredded cheese into the center of the disk.
  • Carefully pull the edges of the circular disk together, pinching and pressing as you go around to ensure a seal. Once all puffs are complete, place them into a glass baking dish with seam sides down. Mix 1 egg and 1 tbsp in a bowl to create egg wash and brush over tops of all bombs.
  • Preheat air fryer if preferred (do not place parchment paper inside at this time). If using a round air fryer (I used 8qt InstantPot Airfry/Pressure Cooker), place one sheet of parchment paper at bottom of the fry tray and fit 5 puffs in a single layer without letting them touch. Spray the second sheet on BOTH sides and lay on top of the first set of puffs. Balance a second layer on top of the first.

    If using a rectangular basket, line basket with parchment paper, then, you may or may be able to fit them in a single layer without stacking but be sure they aren’t touching. If they can’t fit, stack as with the instructions above.
  • Set temp for 325° for 8 minutes. Flip puffs over carefully, with tongs. The middle layer of parchment paper can be removed (Pressure Cooker/Air Fryer unit) and puffs can be fitted side-by-side in a single layer. Cook 5 minutes longer at 325°.

Notes

  • Airfrying bacon is quick and delicious. For this recipe, cut bacon strips in half and air fry at 400° for 9 minutes. Flip at 4-5 minutes and be sure to check their progress periodically. Adjust time as necessary. NOTE: Don’t cut bacon into 1/2″ pieces before cooking in an attempt to shortcut the process. They’ll curl up into tiny pieces in the air fryer and be hard to work with–trust me, I tried it. 🙂