Bacon Egg and Cheese Breakfast Bombs Recipe + Video
This post may contain affiliate links. Please read my disclosure policy.
Make Breakfast Bombs stuffed with bacon, eggs, and cheese for a quick and easy breakfast that you can also eat on the go! All you need for this breakfast bomb recipe is a package of frozen dinner rolls, stuffing ingredients, and a homemade garlic herb butter. YUM!!
It’s safe to say that I’m obsessed with this easy breakfast recipe. Not only do I love it, but it’s become a family favorite for those early morning hours.
The best part is that you need just a few simple ingredients to make this yummy recipe!
These bacon, veggie, and cheese breakfast bombs are made with soft biscuit dough and baked to golden brown perfection.
I love having easy recipes like this as good options for early morning cravings. (And yes, using premade dough is my favorite way to save time without compromising on flavor!)
What I’ve found about making these breakfast biscuit bombs is that you can change the filling each time.
Adding cheese and a variety of veggies to the center of the dough gives you wiggle room to make different flavors. Variety for breakfast is always a good idea!
Each bite is like having a cheesy southwest egg bake in a handheld biscuit – and I’m here for it! The edges of the biscuit are nice and golden brown, and are loaded with flavor.
You can even turn these into gravy bombs by dipping them in gravy or putting some on top. (or add some sweetness by drizzling some maple syrup!)
Table of Contents
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 is this bacon egg and cheese recipe great for busy mornings, but you can enjoy stuffed bread bombs at any time of day!
I’m crazy for any type of stuffed bread, whether it’s Cheesy Meatball Pull-Apart Bread or more of my famous bomb recipes.
Choose from filling options such as Philly cheesesteak, jalapeno popper, pepperoni pizza, and even one that tastes like a Big Mac!
And for something sweet, try ones with pie filling like caramel apple, sticky pecan, or pumpkin.
So, what are breakfast bombs?
These are some 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.
The recipe is really versatile, so get creative and come up with your own combinations!
Ingredient Notes and Substitutions
- Frozen Dough – I like to use Rhodes frozen rolls for my breakfast bombs recipe, 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. - Bacon – Pop your strips in the oven or air fryer while you work on everything else. Be sure to let them cool completely before chopping for the best texture.
Or, chop the strips while cold and cook them in a skillet until crispy. - Eggs & Milk – Whisking eggs with milk helps to make them extra fluffy.
You’ll want to season the mixture with salt and pepper first (before cooking) for maximum flavor as well. - Cheese – Mild cheddar goes perfectly with the other flavors, but Colby or Monterey
Jack would be tasty too. Grate a block of your favorite and shred it by hand for the best melt and cheese pull! - Peppers – Dice up a jalapeno and some roasted red peppers for subtle heat. Be sure to remove the ribs and seeds from the jalapeno if you’re not a fan of spicy food.
Or, swap both with regular green and red bell peppers! - Garlic Herb Butter – Make this yourself by melting unsalted butter then stirring in garlic powder, dried parsley, and a little bit of salt.
This topping is optional but is soooo tasty. I highly recommend it!
More Stuffing Ideas
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 sautéed yellow onions
- Different cheeses
- Cubed ham or any other lean meat
- Everything bagel seasoning
- Apples and apple pie seasoning (who says you can’t make them a sweet morning treat?!)
Tips and Tricks for Making This Breakfast Bomb Recipe
- Undercook filling ingredients just slightly.
This means that your scrambled eggs should still be a bit shiny/gooey and the bacon should be crisp but not hard and crunchy.
Both will cook a bit more in the oven, so if fully cooked before going into the bread, your filling will end up a bit dry.
- Make as much or as little as you need.
You can easily halve this breakfast bomb recipe if you don’t need as many, or make a full batch and freeze half for later.
And if you’re feeding a crowd, double up the ingredients and either bake in a 9×13-inch pan or divide between two pie dishes.
- Prefer individual bites?
When baked in a pie dish, this bacon egg and cheese recipe makes more of a pull-apart bread rather than individual bombs.
Feel free to use a baking sheet instead! Place each breakfast bomb about 2-3 inches away from each other and bake as directed.
Prep Ahead
- Defrost frozen rolls
- Cook and chop bacon
- Shred cheese
- Dice peppers
I’ll prep things and then store them in a plastic bag for later use. (this works to make this as a freezer meal, too)
Kitchen Tools You Will Need
- 9×9 Pan or Pie Dish
- Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all. (large bowl, medium bowl, small bowl)
- Small Rolling Pin – Perfect for small jobs like making TSRI’s bombs! It’s also great for noodles, dumplings, and turnovers, and it even has a ruler on the rolling pin.
- Cheese Grater – Fresh cheese makes this recipe even better! Skip the bagged shreds and buy a block to grate yourself.
- Basting Brush – I like this one over the silicone ones.
Storing and Reheating Breakfast Bomb Leftovers
If you somehow manage to have leftovers, you can keep breakfast bombs in the refrigerator for a few days and reheat them in the microwave.
Or, wrap each individual breakfast bomb with plastic wrap and place it 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.
Bacon Egg and Cheese Recipe FAQ
Yes, though you’ll likely have to work in batches. Instead of baking in a pan, place individual bombs in the air fryer basket, leaving some space between each.
Air fryer at 350°F for 6-8 minutes or until the dough is cooked. You can brush on the garlic butter during the last minute or two of cooking, or simply brush it on before serving.
I’ve had tons of experience making these breakfast bombs, so just be sure that you’re following the recipe card to make them. If you’re worried about the top of each biscuit getting too brown, you can put some melted butter on top to help with that.
Be sure that you add the biscuit dough into the pan in a single layer; don’t overcrowd. Also, spray the bottom of the pan with nonstick cooking spray, too. These actions should help with any worries while baking.
Stuffed bread bombs feature all your favorite breakfast flavors, so they’re delicious on their own or with simple sides like fresh fruit. (or even an easy fruit pizza!)
If you plan on serving them for brunch, add breakfast potatoes or a sweet green salad… and plenty of mimosas, of course!
You bet! If your mornings are hectic or you have family staying over for the holidays, prep these breakfast biscuits the night before.
Then, store them in the refrigerator and pop them in the oven first thing in the morning!
Waking up and having breakfast recipes ready to bake is a timesaver! All that you have to think about is a preheated oven and putting the dish in. Easy peasy!
Enjoy!
With love, from our simple kitchen to yours.
Don’t miss a thing! Follow us on
Facebook | Twitter | Pinterest | Instagram
Bacon Egg and Cheese Breakfast Bombs Recipe + Video
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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).
- Preheat oven to 350°F.
- 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).
- 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.
- Serve and enjoy!
Video
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published November 2016, updated and republished May 2025
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
Welcome!
We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
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!
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.
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
My family makes something similar, but cook them in a buttered muffin pan, with the sealed side down. Works great!
I used Rhodes frozen dinner rolls.
What kind of dinner yeast dough rolls are you using? I cannot find it at the local store.
She used Rhodes Frozen rolls in the freezer department of your local supermarket … They sell them in all supermarkets but different brands to choose from … She chose Rhodes frozen rolls 🍳🍳🍳
What kind of frozen dinner yeast dough rolls are you using? I am not able to find any at the local walmart.
Thank you so much
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…
Did you try freezing? That was my question too perfect for campimg
Is there any way to freeze these? It is just me here and they look so yummy.
Just wondering if you tried freezing and if it worked
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
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.
Looks perfect! Yum!
Can you use just regular bacon instead here or another brand that is like it?
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?
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.
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
Appreciate this post. Let me try it out.
Found this recipe a couple of years ago make it every year for Christmas breakfast make some with sausage too my family loves it!
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!
I love good breakfast recipes to make for brunch days with my girlfriends. These are great with some mimosa’s
Hi,
It would be real nice if a person could watch the video, when you click on the video, it just brings you to more recipes
I couldn’t believe how simple these were to put together, and they tasted amazing!
Hi Kennedy!
Glad you enjoyed our recipe!!
TSRI Team Member,
Devlyn