Egg and Cheese Breakfast Bombs

Remember those apple pie bombs I made yesterday.  Well no one said you can only use that recipe for desserts.   Here is a variation of the same recipe I use for breakfast.  So easy and so good you will want to make these often.  I love these when I’m in a hurry and have no time for a sit down breakfast.  These are great Pop ‘em in your mouth and go!   Soft rolls wrapped around buttery eggs and cheese with whatever you want to add to them!  Take a bite and watch that cheese ooze out……yum.

  

Egg and Cheese Breakfast Bombs

4 tablespoons butter, divided

4 eggs, beaten

1 cup cheese of your choice; cheddar swiss, Jack, etc.

Salt and Pepper to taste

All-purpose flour, (for dusting hands and work surface)

12 frozen white dinner roll dough balls, thawed (I use Rhodes)

Any breakfast meat; bacon, sausage, ham, etc.  (Optional)

Preheat the oven to 350 degrees. Butter an 8 x 8-inch baking pan with 2 tablespoons of the butter and set aside. Or you can line a sheet pan with foil and then butter or spray.  You can use non-stick spray but I like the buttery taste on the rolls. 
   
In a medium skillet, melt the butter and pour in the beaten eggs.  Scramble until just set.  Don’t cook too long because they are going to bake in the oven and you want soft buttery eggs, not over-cooked. 

  

Remove the eggs from the skillet and spread out on a plate. Place in the refrigerator for about 15 minutes to chill.
  











  


In the meantime, flatten each dough ball into a circle about 3 inches across. I use my fingers to pull and stretch and flatten. Kind of like you’re making a pizza.

 



















Add some of the scrambled eggs on top. About a tablespoon. If you want to use chopped bacon or sausage or ham, add some on top of the eggs. 

 






















The Tricky Part:

Carefully pull each side of the dough up to the top and pinch as if you are making a pouch or purse. Keep going around the dough to make sure all the ingredients are inside and not falling out. It’s really very simple once you get the hang of it.  You will see as you pull the dough the ingredient fall back to the center.  

Once you have created the “package,” you want to flour your hands and roll it into a ball. Be careful to make sure you cannot see through the dough. If you have any tears or can’t seal the dough, tap your fingertips in flour, pinch any tears and roll again.

 

Place the dough ball in the prepared dish, seam side down. Repeat until all of the breakfast bombs are in the dish and touching each other.  Brush the bombs with the softened or melted butter and sprinkle with a little dried parsley flakes.

 

Bake the bombs for 30 to 35 minutes, until the tops are golden brown and they are no longer doughy.

  














Remove the breakfast bombs from the oven and brush more melted butter on top and sprinkle a little parsley on top. 

See how easy that way?  Now get ready for delicious!
 






















Serve and enjoy!
 







Photography is the property of and copyrighted to Welcome Home.