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!
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.