Bacon, Egg, and Cheese Bombs

In a frying pan, cook bacon until crispy. Remove from pan and set aside.

Once cooled slightly, chop the cooked bacon into small pieces.

In a medium bowl, crack the eggs, add heavy cream, and whisk until well combined.

Melt 1 tablespoon of butter in a clean pan over medium heat.

Pour the egg mixture into the pan and scramble until they are soft and just set.

Stir in the shredded cheese until melted, then remove the eggs from the heat.

Open the can of biscuit dough and separate the biscuits. Flatten each biscuit into a round disc.

Place a small block of cheese in the center of a flattened biscuit.

Top the cheese with a spoonful of scrambled eggs and a sprinkle of chopped bacon.

Carefully gather the edges of the dough up and pinch them together to completely seal the fillings inside, forming a ball.

Place the bombs seam-side down in a greased baking pan.

Bake at 375°F (190°C) for 15-20 minutes, or until golden brown.

Remove from the oven and immediately brush the tops with melted butter.

Serve warm, drizzling with maple syrup if desired.