Name: Bacon, Egg, and Cheese Breakfast Bombs
Prep time: 30 min
Cook time: 30 min
Yield: 5
Ingredients: Bacon, cut into 1/2-inch pieces - 3 slices; Butter, divided - 2 tablespoons; Eggs, whisked - 4; Salt and ground black pepper to taste - 4; Refrigerated cinnamon roll dough with icing - 1 (17 1/2 ounce) can; Shredded Cheddar cheese - 1 ¼ cups; Cream cheese, softened - 5 tablespoons

Ingredients for - Bacon, Egg, and Cheese Breakfast Bombs

1. Bacon, cut into 1/2-inch pieces 3 slices

2. Butter, divided 2 tablespoons

3. Eggs, whisked 4

4. Salt and ground black pepper to taste 4

5. Refrigerated cinnamon roll dough with icing 1 (17 1/2 ounce) can

6. Shredded Cheddar cheese 1 ¼ cups

7. Cream cheese, softened 5 tablespoons

How to cook deliciously - Bacon, Egg, and Cheese Breakfast Bombs

1 . Stage

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 8 minutes. Drain bacon slices on paper towels.

2 . Stage

Preheat oven to 400 degrees F (200 degrees C). Grease a 9-inch pie plate.

3 . Stage

Melt 1 tablespoon butter in a nonstick skillet over medium-low heat. Pour in eggs; cook, stirring often with a spatula, until soft and fluffy, 3 to 5 minutes. Transfer to a plate to cool. Season with salt and pepper.

4 . Stage

Remove cinnamon rolls from the packaging. Stand each roll on its side and press down into a rectangle, trapping the cinnamon sugar layers. Roll each rectangle into a thin 6-inch circle.

5 . Stage

Spread 1 tablespoon cream cheese over each circle of dough. Layer 1/4 cup scrambled egg, 1/4 cup Cheddar cheese, and 1 tablespoon bacon pieces on top. Bring dough up and over filling, pinching edges together to enclose filling completely.

6 . Stage

Place rolls seam-side down in the prepared pie plate.

7 . Stage

Heat remaining 1 tablespoon butter in a small microwave-safe bowl until melted, about 10 seconds. Brush over rolls. Season with salt and pepper.

8 . Stage

Bake in the preheated oven, rotating halfway, until rolls are a deep golden brown, 20 to 22 minutes. Transfer pie plate to a wire rack; let rolls cool for 15 minutes before serving.