Friday, January 15, 2021

Bacon Egg and Cheese Bombs + Video

Bacon Egg and Cheese Bombs are quick and easy to make, even ahead of time. Make this stuffed bread recipe for the breakfast of your dreams!

titled image shows bacon egg and cheese breakfast bombs
These portable poppers are stuffed with smoky bacon, scrambled eggs, and plenty of cheese, then topped with delicious garlic herb butter.

Not only are they great for busy mornings, but you can enjoy them at any time of day!

If you want more stuffed bread recipes, try my Cheesy Pepperoni Pizza Bombs. Perfectly seasoned bread is stuffed with pepperoni and tons of ooey-gooey cheese.

Cheesy Monte Cristo Bombs are loaded with both ham and cheese for a homemade alternative to Hot Pockets.

Or make Cheesy Meatball Pull-Apart Bread for the best comfort food monkey bread ever! This pull-apart garlic bread is filled with juicy meatballs and zesty marinara, then smothered in mozzarella.

ingredients on kitchen counter to make a bacon egg and cheese stuffed bread recipe

What are breakfast bombs?
These are one of my most popular creations, and they’re so simple to make!

Just take frozen bread dough and stuff it with anything you can think of, for a portable alternative to your morning meal.

It’s just as easy to make sweet varieties as well, like Caramel Apple Pie Bombs.

The recipe is really versatile, so get creative and come up with your own combinations!

balls of bread dough on counter; one flattened with rolling pin

Tips for making bacon egg and cheese bombs

  • Make Ahead - If your mornings are hectic or you have family staying over for the holidays, prep these the night before. Then, store them in the refrigerator and pop them in the oven first thing in the morning!
  • Individual Bites - To make these more round and less like a pull-apart bread, you can bake them on a cookie sheet about 2-3 inches away from each other.
  • Roll Them Out - If you prefer, you can use a pastry roller or small rolling pin to roll these out instead of stretching them by hand.
  • Frozen Dough - I like to use Rhodes frozen rolls, but they may not be available everywhere. Feel free to use a different brand of frozen rolls or even refrigerated tubes of pizza dough, dinner rolls, crescents, or biscuits.
  • Smaller Batch - Simply halve the ingredients if you don’t need as many, or make a full batch and freeze half for later.

"bombs" of stuffed bread dough in red pie plate, ready for baking

Ingredient Substitutions
Your imagination is the only limit! Add or swap any of the ingredients for your favorite breakfast flavors. Here are some ideas to get you started:

  • Breakfast sausage
  • Green onions or sauteed yellow onions
  • Different cheeses
  • Cubed ham
  • Everything bagel seasoning

golden baked pull apart bread rolls in red pie dish

Bacon Egg and Cheese Stuffed Bread Recipe Video

Want to see how easy the breakfast bombs are to make? Check out the video at the top of this post!

close up of bacon frying in skillet

What you'll need:
  • Jelly Roll Pans (baking sheets with sides) - used for everything from cookies to roasting, a good baking pan will last for years.
  • Mixing bowls – Combine all of the ingredients for this salad in a large mixing bowl.
  • Whisk - I have had this set for over 10 years and it is still as good as the day I bought it. With 3 sizes there is a whisk for every job.
  • Cheese Grater- As much as I love buying shredded cheese because I'm lazy, freshly grated cheese melts down so much better and creates a smoother recipe. 

close up photo: breakfast stuffed bread with bacon egg and cheese

How to store and freeze breakfast bombs 
If you somehow manage to have leftovers, you can keep them in the refrigerator for a few days and reheat them in the microwave.

Or, wrap each individual piece of stuffed bread with plastic wrap and place in a zippered storage bag.

Freeze for up to a month, then remove the plastic and heat the bombs in the microwave until warmed through.

stuffed bread breakfast sliders with bacon egg and cheese

Enjoy!

With love from our simple kitchen to yours. 

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Watch the video at the top of this page for a step by step of how to prepare these Bacon Egg and Cheese Bombs!



Yield: 8
cheesy stuffed bread bombs with bacon and eggs

Bacon Egg and Cheese Bombs

Bacon egg and cheese bombs are quick, easy, and can be made ahead of time. Make this stuffed bread recipe for the breakfast of your dreams!

Ingredients

  • 1 pound Applewood smoked bacon
  • 4 large eggs
  • 2 tablespoons whole milk
  • 1/8 teaspoon kosher salt
  • pinch black pepper
  • 16 frozen dinner yeast roll dough balls
  • flour (to dust counter)
  • 8 ounces shredded mild cheddar cheese
  • 1 medium jalapeno, diced
  • 1/4 cup roasted red peppers, diced
Garlic Herb Butter
  • 4 tablespoons unsalted butter
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon kosher salt

Instructions

  1. Prepare bacon. I make my bacon in the oven. Bake at 400ºF on a baking sheet. Cook 15-25 minutes or until desired crispness is reached. Remove from the oven. Allow to cool and chop into bite-size pieces.
  2. Meanwhile: Prepare the eggs. In a medium bowl combine eggs, milk, salt, and pepper. Whisk until completely combined. Spray a small skillet with non-stick cooking spray. Heat skillet over medium heat. Add the egg mixture and stir occasionally until the eggs are scrambled, and no liquid is left in the pan, about 3-4 minutes. Do not cook until they are completely dry, or they will be very dry in the breakfast bomb. Set aside to cool.
  3. Place dinner rolls on a microwave-safe plate and microwave on defrost for about 3-4 minutes (or until dough is no longer frozen, but not cooked). Butter a 9" pie plate or a 9"x9" baking pan and set aside.
  4. Lightly flour your countertop. Toss 1 piece of dough in flour and flatten and stretch like you are making a mini pizza. Stretch dough to about 3-4” across.
  5. Sprinkle a tablespoon of cheese over the dough and press into the dough with the palm of your hand. Top with one tablespoon eggs, one tablespoon bacon, 1/2 teaspoon jalapenos, and 1/2 teaspoon red peppers onto the center of the dough round. Pull the top and bottom edges of the dough together and then add the left and right edges. Pinch the dough together to create a ball. If the ball won’t seal, tap your fingertips into the flour and then crimp the seal together. Place dough ball in prepared dish. Repeat until all breakfast bombs are in the dish.
  6. Spray a piece of plastic wrap with non-stick spray, place the wrap sprayed side down on the breakfast bombs. Refrigerate until morning or proceed with instructions immediately (cook time will be about 30-35 minutes if not refrigerated).
  7. Preheat oven to 350°F.
  8. Remove baking dish from the refrigerator, remove plastic wrap. Bake for 40-45  minutes until the tops are golden brown and the breakfast bombs are no longer doughy. You can pull one of the edge pieces out and if it is still doughy cook it for another 5 minutes. Cover with foil if the tops start getting too brown (I covered mine at 25 minutes).

  9. Meanwhile: In a small bowl melt butter in the microwave, about 30 seconds or until butter is melted. Add garlic, parsley, and salt.  Stir with a pastry brush. Remove breakfast bombs from the oven. Brush them with melted butter mixture. 
  10. Serve and enjoy!

DONNA'S NOTES

  1. If you would like these to be round (more like our traditional bomb series) and less like a pull-apart bread you can bake them on a cookie sheet about 2-3 inches away from each other.
  2. If you prefer, you can use a pastry roller or small rolling pin to roll these bombs out.


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22 comments:

  1. Hi, these cheesy bacon and egg breakfast bombs really were awesome and I liked them very much. Your recipe was easy to understand and pretty much you shared every detail we need to cook it at home. And the pictures you posted were useful for me to understand the whole cooking process. Thanks for sharing!

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  2. Hi there. I love this recipe and cannot wait to try it this week. I noticed in your pictures that the breakfast bombs look like they're open on at least one or two sides showing the egg and ingredients. Is this because you cooked them in a pie plate sides touching, and when you pull them apart it then exposes the sides making it look like a sandwich? Conversely, if I were to cook them 2 to 3 inches apart on a cookie sheet would they stay self-contained in the little ball? Thank you for any helpful hints you can give. Trying to decide which method to follow.

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  3. Do you think you could make these with pizza dough? I assist at a breakfast club and I think that the kids would love them, I would just have to make a lot of them. Any suggestions would be greatly appreciated

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  4. My family makes something similar, but cook them in a buttered muffin pan, with the sealed side down. Works great!

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    Replies
    1. I used Rhodes frozen dinner rolls.

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  5. What kind of dinner yeast dough rolls are you using? I cannot find it at the local store.

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  6. What kind of frozen dinner yeast dough rolls are you using? I am not able to find any at the local walmart.

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  7. I need to ask if these can be frozen somehow. They REALLY look yummy. It is just me here and I don't think I would want to eat the whole thing. HAHA...

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    Replies
    1. Did you try freezing? That was my question too perfect for campimg

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  8. Is there any way to freeze these? It is just me here and they look so yummy.

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    Replies
    1. Just wondering if you tried freezing and if it worked

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  9. I'd like you know more about the Breakfast Club you mentioned would you email me at cnbmom52@aol.com? : AnonymousDecember 5, 2016 at 6:27 AM
    Do you think you could make these with pizza dough? I assist at a breakfast club and I think that the kids would love them, I would just have to make a lot of them. Any suggestions would be greatly appreciated

    Reply

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    Replies
    1. I don't see why you couldn't use pizza dough; just roll out and using cookie cutter, cut into desired circles and prepare as usual.
      I have used tube of the Pillsbury cinnamon rolls when making breakfast bombs, tube of Crescents, even tube of the refrigerated Grands biscuits.
      Have also used diced ham in place of the bacon or try using both. Delicious either way.
      I have never tried freezing bombs like this as they are eaten before making it to the freezer but don't see why not freeze. Just wrap each individually really well, put in freezer ziplock bags. When ready to eat, just pop in microwave and heat through.

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  10. Can you use just regular bacon instead here or another brand that is like it?

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  11. We don't have the Rhodes rolls where I live. The only frozen rolls I could find that were dough and not pre-baked say in the instructions to thaw and let them rise 1-2 hours before baking. Can I use these for the bombs or will rolling them out and/or refrigerating them overnight keep the dough from baking properly?

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    Replies
    1. My son makes sliders with the Hawaiian dinner rolls & I'm going to try with this recipe. He puts his next to each other on a jelly roll pan. If it works this easy recipe just became even easier.

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  12. I love recipes you can make the night before it saves so much time in the morning. I could not find the video but I did download the recipe. thank you

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  13. Appreciate this post. Let me try it out.

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  14. Found this recipe a couple of years ago make it every year for Christmas breakfast make some with sausage too my family loves it!

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  15. Made this recipe, and so glad I did! Delicious! Found Rhodes rolls at local Walmart/freezer section (orange/white bag, count 36) - good choice - but can totally understand using Pillsbury Grands as a substitute if you want more of a biscuit texture, and/or don't have the time to let the yeast rolls "proof." I am going to an outdoor brunch on Sunday, and plan to make these with diff proteins - some w/bacon, some w/ham cubes, some w/breakfast sausage. Will be a hit, for sure. Thanks for sharing this recipe!

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