Glazed Breakfast Biscuit Bombs

Glazed Breakfast Biscuit Bombs – the best way to start the day! Biscuits stuffed with scrambled eggs, crispy bacon, and cheese and topped with a sweet and savory glaze. We make these at least once a month! Refrigerated biscuits, milk, eggs, bacon, cheddar cheese, butter, brown sugar, dijon mustard, Worcestershire sauce, and poppy seeds. A great dish for breakfast, brunch, and overnight guests! 

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Bacon Egg & Cheese Stuffed Biscuits

These Glazed Breakfast Biscuit Bombs are the perfect way to start your day. Canned biscuits stuffed with eggs, cheese and bacon and topped with a sweet and savory brown sugar glaze. The glaze makes these biscuits over the top delicious! We love to make a batch on a lazy weekend morning with some grits and cinnamon rolls. This is my go-to recipe for brunch and potlucks. One bite and you will know why!

pouring brown sugar glaze over stuffed biscuits in a cake pan

How to Make Glazed Breakfast Biscuit Bombs

These biscuits are super easy to make with only a few simple ingredients. In a small bowl, whisk together eggs and a splash of low-fat milk. Melt a tablespoon of butter in a large skillet over medium heat. Add eggs and scramble. Remove from the stove and set aside. 

Cook bacon slices in a large skillet over medium heat until crispy. Drain bacon on a paper towel. Using a sharp knife, finely chop the bacon and set aside.

Open a can of biscuits and separate it into individual biscuits. Using a rolling pin, flatten the biscuits into a large circle. Top the biscuits with some scrambled eggs, cheese, and cooked chopped bacon. Bring the edges of the biscuits together and pinch to seal. Place the biscuits seam side down in a cake pan

In a small saucepan combine butter, brown sugar, mustard, Worcestershire, and poppy seeds. Bring to a boil and pour over the biscuits. Bake in a preheated oven until golden brown. Garnish the biscuits with parsley.

Helpful Tips & Frequently Asked Questions

  • This recipe uses a can of large biscuits such as Pillsbury Grands!
  • If you don’t like bacon, you can swap it out for sausage, ham, or turkey bacon. You could even add some vegetables if you like.
  • You can use any shredded cheese that you enjoy. Sharp cheddar cheese, mozzarella cheese, parmesan cheese, or gouda cheese are all delicious choices.
  • Can Breakfast Biscuits be made ahead of time? Yes. You can assemble the biscuits and place them in the cake pan. Cover the pan with plastic wrap and refrigerate overnight. Remove the pan from the fridge and top with glaze. Bake as directed.
  • Can Biscuit Bombs be frozen? Yes! Bake the biscuits and cool completely. Cover the pan with plastic wrap and aluminum foil. Place pan in a gallon freezer bag and freeze for up to 3 months.
    • To reheat, thaw and reheat in the microwave or covered in the oven.
  • Store leftovers in an airtight container in the refrigerator.
cross section of a bacon egg and cheese stuffed biscuit on a plate

What to Serve with Breakfast Bombs

These stuffed biscuits are the BOMB! We make this recipe at least once a month for breakfast. It is so easy to make, and they taste great. We usually serve them with some grits or roasted potatoes and fresh fruit. They are equally delicious with a green salad or pasta salad for lunch and dinner. Add this to your menu. It is sure to be a hit!

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glazed biscuit bombs on a plate with text overlay

Glazed Breakfast Biscuit Bombs

Yield: 8 biscuits
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Glazed Breakfast Biscuit Bombs – the best way to start the day! Biscuits stuffed with scrambled eggs, bacon and cheese and topped with a sweet and savory glaze. We make these at least once a month! Refrigerated biscuits, milk, eggs, bacon, cheddar cheese, butter, brown sugar, dijon mustard, Worcestershire sauce and poppy seeds. A great dish for breakfast, brunch and overnight guests!

Ingredients:

Instructions:

  • Preheat oven to 375ºF. Spray a 9-inch round cake pan with cooking spray.
  • In a large nonstick skillet, melt butter over medium heat. Whisk together eggs and milk. Pour egg mixture into skillet and let set slightly. Reduce heat to medium-low, and stir occasionally until scrambled eggs reach desired consistency. Season with salt and pepper.
  • Flatten each biscuit round to about 1/4-inch thickness. Top each round of dough with scrambled eggs, bacon, and cheese. Bring the edges of the dough together and pinch to seal. Place in pan seam-side-down.
  • In a small saucepan combine butter, brown sugar, mustard, Worcestershire and poppy seeds. Bring to a boil and pour over biscuits.
  • Bake 20 to 25 minutes, until the biscuits are golden and cooked through.

Notes:

Can substitute turkey bacon, sausage, or ham for bacon.
Can use any cheese you prefer.

Steph

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Comments

  1. A savory, protein breakfast is my M.O.
    Can I make these as directed and reheat? My office has a microwave and a toaster oven,

  2. Love love these! I had some leftover sausage gravy in the fridge that I put in there and OMG! Since it was in the fridge it hardened up so I put a small scoop in each one and it melted in the oven! It was like a breakfast molten cake! Lol

  3. I am Chef/Owner of a catering company in Portland, OR. We tout ourselves as a from-scratch company. But… when I saw this recipe I printed it out and thought maybe someday. Well, that day came when I found 8 cans of Pillsbury biscuits in the close-out section at Fred Meyers. I am so sorry I waited to make these! They are delicious! They are portable, good hot from the oven, or room temp. Just a hint of sweet from the glaze. We scramble the eggs, toss in the cheese and cooked bacon and mix. Using a scoop to portion onto the biscuits. They come together easily, especially if we prep the filling the night before. 10 minutes in the morning and they are in the oven. Something a bit different than regular breakfast offerings. People love them!

  4. Can you make the biscuits ahead of time and then refrigerate over night and cook in the morning when needed? Do they get to soggy? I would wait to put the glaze on before cooking.

    1. Very good but, they either need to be spread apart to bake or baked for longer to avoid uncooked doughy spots. We will definitely make thses again!!

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