Ingredients
Scale
- 1 can (16.3 oz) refrigerated biscuit dough
- 6 strips crispy bacon, cooked and chopped
- 1 cup shredded sharp cheddar cheese
- 4 large eggs
- 2 green onions, chopped (optional)
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cook bacon in a skillet until crisp, about 5–7 minutes. Drain on paper towels.
- In the same skillet, scramble eggs over medium heat until fluffy, about 3–4 minutes. Season with salt and pepper.
- In a bowl, mix the cooked bacon, scrambled eggs, cheddar cheese, and green onions.
- Flatten each biscuit and place a spoonful of filling in the center; pinch closed.
- Place seam-side down on a greased baking sheet and bake for 12–15 minutes or until golden brown.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit bomb (75g)
- Calories: 210
- Sugar: 1g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: <1g
- Protein: 9g
- Cholesterol: 70mg
Keywords: For extra flavor, consider using pepper jack cheese or adding sautéed vegetables like spinach. Store leftovers in an airtight container in the fridge for up to three days; reheat at 350°F for about 10 minutes.