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!
Recipes like Bacon Egg and Cheese 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.
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!
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.
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
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!
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.
With love from our simple kitchen to yours.
Bacon Egg and Cheese Bombs + Video
- 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
- 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!
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.
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