Breakfast Bombs

An easy and delicious recipe, breakfast bombs spice up your regular breakfast meal.

• 1½ cups mild cheddar cheese, shredded, divided

• 1 cup scrambled eggs, prepared to your liking (roughly 4-5 eggs depending on size), divided

• 1/2 cup of chopped onion

• 1/2 cup of chopped pepper

• 1 package of beef bacon, chopped, divided

• ¼ cup (½ stick / 57 g) unsalted butter, melted

• 1 teaspoon salt

• fresh parsley, chopped, for garnish

  For the gravy:

• 1/4 cup of grease (I used remaining bacon grease)

• 3 cups of milk

• 1/3 cup of flour

• salt and pepper

  Preheat the oven to 375°F. Spray a 12-inch oven-safe skillet with nonstick cooking spray. Set aside.

  Cook scrambled eggs, beef bacon, onion, and pepper.

  To prepare your biscuits, add Mama Sheila’s dry biscuit mix to a bowl and pour in cold cream. Mix and roll out dough onto a flat surface, about 2” thick. Cut out the biscuits with a 1 cup measuring cup if you do not have a biscuit mold. You can also use canned biscuits for this if you are looking for an easier route. Using a rolling pin, flatten each biscuit to about ⅛-inch thickness.

  Top each flattened biscuit with an equal amount of the shredded cheese leaving room around the rim of the circle. Then add an equal amount of scrambled eggs, beef bacon, pepper, and onion on top of the cheese.

  Use your fingers to pull the sides of the biscuit and pinch to seal the edges together. Place the bomb (pinched side down) into the prepared skillet. Repeat with the remaining biscuits.

  In a small bowl, whisk together the melted butter and salt. Brush half of the salted butter over the tops of the bombs.

  Bake 20-23 minutes, or until golden brown.

  While baking, prepare your gravy. Add your grease, milk, flour, salt, and pepper to your cast iron. Whisk and bring to a boil until it thickens. If it needs to be thicker, add more flour. If it needs to be thinner, add more milk.

  Immediately brush with the remaining half of melted butter, garnish with parsley. If you want more of a biscuits and gravy like me, pour the gravy on top.

Recipe inspired by I Am Homesteader, Amanda Rettke.