Air Fryer Bacon and Eggs Breakfast Bomb
- Cook Time: 25 minutes
- Total Time: 25 minutes
- Diet: High-Protein
Ingredients
Scale
- 1 can (approx. 16 oz) refrigerated flaky biscuit dough (8 count)
- 4 large eggs, scrambled and seasoned
- 6 slices of bacon, cooked and crumbled
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried parsley
- Salt and pepper to taste
Instructions
- Start by cooking your bacon until crispy, then crumble it into small pieces. In a separate pan, scramble the eggs until they are just set but still moist, as they will cook slightly more in the air fryer. Let both the bacon and eggs cool for a few minutes so they don’t tear the dough.
- Open the can of biscuits and separate them. On a clean surface, use your fingers or a rolling pin to flatten each biscuit into a circle about 4 to 5 inches in diameter. Be careful not to make the center too thin, or the filling might burst through.
- In the center of each dough circle, place a spoonful of scrambled eggs, a sprinkle of crumbled bacon, and a generous pinch of shredded cheddar cheese. Avoid overfilling, as you need enough room to seal the dough properly.
- Carefully pull the edges of the dough up and over the filling. Pinch the seams tightly together to ensure no cheese leaks out during cooking. Roll the dough gently between your palms to form a smooth, round ball.
- Mix the melted butter with garlic powder and dried parsley in a small bowl. Use a pastry brush to coat the top of each breakfast bomb with the butter mixture. This adds a beautiful golden color and a boost of savory flavor.
- Place the bombs in the air fryer basket in a single layer, leaving at least an inch of space between them. Cook at 330°F (165°C) for 8 to 10 minutes, or until the biscuits are golden brown and cooked through. Serve warm.