Bacon, Egg, and Cheese Bombs

Name: Bacon, Egg, and Cheese Bombs (Baked Biscuit)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 servings
Cuisine: American
Ingredients: 5 strips bacon; 4 large eggs; 2 tbsp heavy cream; 1 tbsp butter; 1/2 cup shredded cheddar cheese; 1 can (8 count) refrigerated biscuit dough; 2 oz cheddar cheese, cut into 8 small blocks; 1 tbsp butter, melted; Maple syrup, for drizzling (optional)

Bacon, Egg, and Cheese Bombs are fluffy refrigerated biscuits filled with scrambled eggs, crispy bacon, and cheddar cheese, then baked until golden. They're a make-ahead, portable breakfast that comes together in under 25 minutes.

🌍American 🏷️Breakfast bombs 🏷️Bacon egg and cheese 🏷️Biscuit bombs 🏷️Breakfast Brunch

🏷️

🏷️Easy recipe

-0:00

beautee_foodonTikTok

Total

35 min

Servings

8

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

From TikTok · by beautee_food

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beautee_foodonTikTok

Ingredients

5 strips bacon
4 large eggs
2 tbsp heavy cream
1 tbsp butter
1/2 cup shredded cheddar cheese
1 can (8 count) refrigerated biscuit dough
2 oz cheddar cheese, cut into 8 small blocks
1 tbsp butter, melted
Maple syrup, for drizzling (optional)optional

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Instructions

1
In a frying pan, cook bacon until crispy. Remove from pan and set aside.
2
Once cooled slightly, chop the cooked bacon into small pieces.
3
In a medium bowl, crack the eggs, add heavy cream, and whisk until well combined.
4
Melt 1 tablespoon of butter in a clean pan over medium heat.
5
Pour the egg mixture into the pan and scramble until they are soft and just set.
6
Stir in the shredded cheese until melted, then remove the eggs from the heat.
7
Open the can of biscuit dough and separate the biscuits. Flatten each biscuit into a round disc.
8
Place a small block of cheese in the center of a flattened biscuit.
9
Top the cheese with a spoonful of scrambled eggs and a sprinkle of chopped bacon.
10
Carefully gather the edges of the dough up and pinch them together to completely seal the fillings inside, forming a ball.
11
Place the bombs seam-side down in a greased baking pan.
12
Bake at 375°F (190°C) for 15-20 minutes, or until golden brown.
13
Remove from the oven and immediately brush the tops with melted butter.
14
Serve warm, drizzling with maple syrup if desired.

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Tips & Notes

Pro tips

Crisp the bacon until truly crispy, then crumble finely—soft bacon becomes rubbery inside the bomb.
Scramble the eggs slightly underdone (they finish cooking in the oven); overcooked eggs turn tough and dry.
Seal the dough edges firmly by pressing and pinching to prevent the filling from leaking during baking.
Brush melted butter on top before baking for a golden, crispy exterior.

Substitutions

Heavy cream → whole milk (sauce will be slightly thinner)
Cheddar cheese → Gruyère or gouda (sharper or earthier flavor)
Refrigerated biscuits → homemade biscuit dough (add 2–3 minutes baking time)

Storage & make-ahead

Store cooked bombs in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 8–10 minutes until warmed through. Freeze unbaked bombs for up to 1 month and bake directly from frozen, adding 5–7 minutes.

Common Questions

Can I make these ahead and freeze them?

Yes. Assemble the bombs, place on a baking sheet, freeze until solid (2–3 hours), then store in a freezer bag for up to 1 month. Bake from frozen, adding 5–7 minutes to the bake time.

How do I keep the biscuits from bursting open?

Gently flatten each biscuit, fill modestly with filling, and pinch the edges firmly to seal. Don't overstuff.

Can I use fresh biscuit dough instead of canned?

Yes, homemade biscuit dough works, but canned dough is quicker and more reliable for this recipe. Fresh dough may require slightly longer baking time.