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Breakfast Biscuit Bombs

Store bought biscuit dough plus scrambled eggs, cheese, and more make the perfect easy, portable make-ahead breakfast.
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Breakfast
Cuisine American
Servings 8 stuffed biscuits

Ingredients
  

  • 4 large eggs
  • kosher salt and ground pepper, to taste
  • Oil spray or butter, for cooking eggs
  • 1/2 cup chopped vegetables, such as baby spinach, tomatoes, peppers (optional)
  • 4 strips cooked bacon, chopped (optional) 4 links breakfast sausage or sliced ham, chopped
  • 1 cup shredded cheese, such as cheddar
  • 1 can biscuit dough (8 uncooked biscuits) from the refrigerated section of the grocery store
  • 1 tbsp optional toppings such as everything bagel seasoning, sesame seeds, or poppy seeds

Instructions
 

  • Preheat the oven to 350 degrees. Line a sheet pan with parchment paper or grease lightly with oil spray.
  • Crack the eggs into a bowl. Season with a pinch of salt and pepper, then beat the eggs with a whisk or fork until well combined.
  • Heat a non-stick skillet over medium-high heat and spray with oil (or add a little bit of butter). Add in your eggs (and veggies if using) and cook, stirring often, until no wet-looking egg remains. If using vegetables, you can either mix them in with your eggs or add them into the biscuits when stuffing (that way you can add veg to some and not others). Place the scrambled eggs in a bowl.
  • Open your can of biscuits and place them on the baking sheet. Carefully split a biscuit in half. Place the bottom half of the biscuit on the baking sheet and use your finger tips to gently press the dough into an even, slightly bigger circle.
  • Place a heaping spoonful of the scrambled eggs in the center of the bottom biscuit dough then top with any other desired fillings, such as the bacon and veggies. Top with a big pinch of the shredded cheese.
  • Use your fingers to pinch the top part of the biscuit into an even, slightly bigger circle that will fit over the bottom biscuit and fillings. Place on the top dough and use your finger tips to press the edges of the dough together. Use the tines of a fork to seal the edges of the dough and then poke the fork through the top of the biscuit to create an air vent.
  • Repeat with the remaining dough and fillings, customizing each biscuit as you'd like. If using any seasoning on the top, brush the top of the stuffed biscuits with a little egg, milk, or water, then sprinkle on the topping, such as everything bagel seasoning.
  • Bake the biscuits until golden brown, about 15 to 20 minutes. Serve warm or store in the fridge or freezer to reheat later (see notes).

Notes

Make ahead instructions: Store cooled biscuits in a single layer (can layer with parchment to make sure they don't stick together) in an airtight container in the refrigerator for up to 4 days. Reheat in the toaster for 3 to 4 minutes or in the air fryer at 350 for 3 to 4 minutes.
To freeze: Freeze cooled biscuits in a single layer, individually wrapped, or placed into a freezer bag once frozen solid. Reheat in the toaster oven or in the air fryer at 350 for 8 to 10 minutes.
Keyword cooking with kids, make ahead breakfast