My family loves just about any type of breakfast recipe. This bacon egg and cheese biscuit recipe turns into these delicious breakfast bombs that are a great grab and go breakfast for any time of the day. Eat them for breakfast at home or on the go. Toss them into a lunch bag or grab them for a quick protein filled snack for any time of the day.
I make them with my favorite canned biscuits – Pillsbury Buttermilk Grands. But they taste great with just about any other flavor Grands or Flakey layer biscuits. Use your favorite biscuit and enjoy these delicious stuffed breakfast biscuits.
How to make Bacon Egg and Cheese Biscuit
(aka Breakfast Bombs)
One of the things I love about these do-it-yourself breakfast sandwiches is how much I save compared to similar items sold at my local grocery store. I used to buy a few boxes of the breakfast type Hot Pockets when they went on sale. You only get 2 in each box so I had to buy a few boxes if everyone in the family wanted one. Now I can whip up a bunch of these bacon, egg and cheese biscuit sandwiches for about half the cost.
Ingredient Information:
Canned Biscuits: 1 can of refrigerated biscuit dough. My personal favorite is the Pillsbury Grands (8 big biscuits per can). The size of these biscuits makes a great hand held pocket sandwich. You can also use the smaller sized Pillsbury Flaky Layers Biscuits. These are a bit smaller in size (10 biscuits per can). If you use these then do NOT pull the biscuits apart like the directions say to do. If you do they will make very small, appetizer sized pocket sandwiches. If you want a more filling sandwich size then use 1 smaller biscuit for the bottom and another one for the top.
Eggs: use 6 medium to large eggs. Depending upon the size used you may have a bit of left over scrambled egg mixture after stuffing your biscuits.
Bacon: I like to cook my bacon in a skillet and then save some of the left over bacon fat to scramble the eggs in. Don’t have bacon or don’t like it (is that even a thing?) then you can skip the bacon or replace it with your favorite breakfast meat….diced sausages, ham, Canadian bacon, etc.
Cheese: I used sliced cheddar but you can easily swap this out for your favorite type of cheese. You can also use shredded cheese instead of slices. Try pepper jack, swiss, muenster, colby jack or whatever type of cheese your family enjoys.
Heavy Cream (or milk): Adding a little bit of heavy cream or milk to scrambled eggs makes them fluffy. If you don’t have any you can leave it out and it won’t affect the recipe.
Salt and Pepper: always good to add a dash of each to the eggs. Add to your personal taste.
How To Make Bacon Egg and Cheese Biscuit (Breakfast Bombs):
Prep these ingredients to make putting together these stuffed biscuit sandwiches easier:
Sliced cheese: cut into 4 pieces.
Bacon: cook and diced 3 slices of bacon. Save a bit of the bacon grease to cook the eggs in.
Biscuits: If using Grands biscuits separate each biscuit into two halves. These biscuits have layers that will pull apart without much effort.
Prepare the eggs: In a mixing bowl add the eggs and heavy cream (or milk). Scramble with a fork. Add in the diced bacon and stir to combine. In a skillet add 1-2 teaspoons of bacon grease. If you don’t want to use the bacon grease swap it out with butter or your favorite oil such as olive or canola. Add the eggs and cook over a medium heat until they reach your desired consistency.
Make the pocket sandwiches:
Using your fingers gently press each piece of biscuit to stretch and flatten the dough to about 1/4 inch thick.
Top one piece of biscuit with 1-2 tablespoons of scrambled egg. Leave about a 1/4 to 1/2 inch of dough exposed around the edges.
Place a slice of cheese on top of the scrambled eggs.
Top with the other half of the dough. Fold the edges over slightly and crimp with a fork.
Place the finished stuffed biscuit on the air fryer rack. Cook at 350 degrees for 5 to 6 minutes or until the top is lightly golden brown.
Flip the biscuit over and cook for another 2 minutes or until the biscuit is golden brown.
Tips, substitutions and FAQ’s:
Can I use frozen biscuits for this recipe?
The frozen biscuits are not the same recipe as the canned biscuits. The ones in the can are made to have flakey layers so they can be pulled apart easier. The frozen biscuits, when thawed, do not easily pull apart. You can use them by flattening out 1 biscuit for a top and one biscuit for a bottom.
Can I use something else other than flaky layer biscuits?
Yes, but the biscuits will not have layers that can be pulled apart. You may have to use one biscuit for the top and another one for the bottom of the pocket sandwich if you use different biscuits.
Do I need to use cheese?
No! This recipe is great with or without the cheese!
Can I freeze these stuffed biscuits?
You can freeze these breakfast bombs for up to 2 months in an air-tight container or a freezer bag. I have taken them out of the freezer and let them thaw in the refrigerator overnight before cooking them in the air fryer. At this time I have not tried to cook them while frozen.
How can I reheat the stuffed breakfast biscuits leftovers?
You can reheat these biscuits in the microwave for 45 seconds. You can also use your air fryer to reheat these sandwiches as well as to make them crispy again. Place in the air fryer and reheat for 1 to 2 minutes at 350 degrees.
Storage Instructions:
The finished biscuits will stay fresh in the refrigerator in a covered container or storage bag for 2 to 3 days. After that time the biscuit will become a bit soggy. The texture can be refreshed a bit by reheating in the air fryer for 1-2 minutes.
If you enjoyed this recipe, please leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below! I’d love to hear from you! If you’re on Instagram, share a picture of the food you created and tag me at Everyday Air Fryer Recipes. I enjoy seeing all the pictures!
Love stuffed biscuit recipes? You may also enjoy some of these recipes:
Air Fryer Bacon Egg and Cheese Biscuit
This bacon, egg and cheese biscuit recipe turns into these delicious breakfast bombs that are a great grab and go breakfast for any time of the day. Eat them for breakfast at home or on the go. Toss them into a lunch bag or grab them for a quick protein filled snack for any time of the day.
Ingredients
- 1 can Pillsbury Grands biscuits
- 6 eggs, medium to large
- 3 slices bacon
- 2 slices cheddar cheese
- 2 tablespoons heavy cream
Instructions
Prep Ingredients:
Sliced cheese: cut into 4 pieces. Set aside.
Bacon: cook and diced 3 slices of bacon. Set aside. Save a bit of the bacon grease to cook the eggs in.
Biscuits: If using Grands biscuits separate each biscuit into two halves and set aside. These biscuits have layers that will pull apart without much effort.
Prepare the eggs:
In a mixing bowl add the eggs and heavy cream (or milk). Scramble with a fork.
Add in the diced bacon and stir to combine.
In a skillet add 1-2 teaspoons of bacon grease. If you don’t want to use the bacon grease swap it out with butter or your favorite oil such as olive or canola.
Add the eggs and cook over a medium heat until they reach your desired consistency.
Make the pocket sandwiches:
1. Using your fingers gently press each piece of biscuit to stretch and flatten the dough to about 1/4 inch thick.
2. Top one piece of biscuit with 1-2 tablespoons of scrambled egg. Leave about a 1/4 to 1/2 inch of dough exposed around the edges.
3. Place a slice of cheese on top of the scrambled eggs.
4. Top with the other half of the dough. Fold the edges over slightly and crimp with a fork.
5. Place the finished stuffed biscuit on the air fryer rack. Cook at 350 degrees for 5 to 6 minutes or until the top is lightly golden brown.
6. Flip the biscuit over and cook for another 2 minutes or until the biscuit is golden brown.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 320Total Fat 18gCarbohydrates 26gFiber 1gProtein 12.8g
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Made these today they were amazing!! Did normal biscuits came out really good!!
Hi Kelly, Glad you enjoyed these. Try stuffing them with any of your favorite breakfast foods.