Glazed Breakfast Bombs
Picture of Kathy & Mike

Kathy & Mike

Glazed Breakfast Bombs

I enjoy messing around with recipes to serve guests that come to our home. These Glazed Breakfast Bombs have become a big hit with family, friends, and guests over the past year.

As you take your first bite into one it is like having breakfast goodness explode in your mouth with a touch of sweetness.

Each morning we post the breakfast menu for our guests on a chalkboard. One weekend we a had a full house and I decided to try these out–I often take the opportunity to experiment new recipes when we have people gathering at our home. This particular morning a guest came out early to get some coffee, looked at the board, and returned to his room. He told my husband that his wife asked what was for breakfast and his response was that he didn’t know—once he saw Breakfast Bombs he stopped reading.  And thankfully the dish did not disappoint.

Here’s the recipe if you want to give them a try for your clan.

Ingredients

  • 1  (16.3-oz) can 8-count refrigerated biscuits (Pillsbury Grands)
  • 6  eggs
  • 3  Tbsp milk
  • 1  Tbsp butter
  • 8  slices bacon, cooked and chopped
  • 1 cup  shredded cheddar cheese
  • ¼ cup  butter
  • 1  Tbsp brown sugar
  • 1½ tsp  dijon mustard
  • 1½ tsp  Worcestershire sauce
  • 1 tsp  poppy seeds
Instructions
  1. Preheat oven to 375ºF. Spray a 9-inch round cake pan with cooking spray.
  2. In a large skillet, melt butter over medium heat. Whisk together eggs and milk. Pour egg mixture into skillet and let set slightly. Reduce heat to medium-low, and stir occasionally until scrambled eggs reach desired consistency. Season with salt and pepper.
  3. Flatten each biscuit round to about 1/4-inch thickness. Top each round of dough with scrambled eggs, bacon, and cheese. Bring the edges of the dough together and pinch to seal. Place in pan seam-side-down.
  4. In a small saucepan combine butter, brown sugar, mustard, Worcestershire and poppy seeds. Bring to a boil and pour over biscuits.
  5. Bake 20 to 25 minutes, until the biscuits are golden and cooked through.
Notes:
*I prefer to use either the Honey Grands or the Flakey Grands
**Try with different varieties of cheese
***I often put both bacon and some crumbled breakfast sausage in biscuits
****I layer them cheese, bacon/sausage then egg
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