Ingredients
Scale
- 1 can (16 oz) refrigerated flaky layers biscuits (8 count)
- 4 large eggs, scrambled and cooked softly
- 6 strips of bacon, cooked crispy and crumbled
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon garlic powder
- 1 teaspoon dried parsley
- Salt and black pepper to taste
Instructions
- Start by cooking your bacon until it is nice and crispy. Drain the grease on paper towels and crumble the strips into small pieces. In a separate small skillet, scramble your eggs over medium-low heat. Keep them slightly “wet” or soft-scrambled, as they will continue to cook slightly inside the air fryer. Season the eggs with salt and pepper, then set them aside to cool for a few minutes so they don’t melt the raw dough prematurely.
- Pop open the biscuit can and separate the eight individual biscuits. Use your fingers or a rolling pin to flatten each biscuit into a 4-inch circle. Place a spoonful of scrambled eggs, a sprinkle of bacon crumbles, and a generous pinch of cheddar cheese in the center of each dough circle. Carefully pull the edges of the dough over the filling and pinch them tightly together to create a sealed ball. Ensure there are no gaps where the cheese might leak out.
- Preheat your air fryer to 350°F (175°C). In a small bowl, mix the melted butter with garlic powder and dried parsley. Lightly grease the air fryer basket with olive oil or parchment paper liners. Place the breakfast bombs in the basket, seam-side down, ensuring they do not touch. Brush the tops of the bombs with the garlic butter mixture. Cook for 8 to 12 minutes, or until the biscuits are golden brown and cooked through. Serve warm and enjoy the cheesy explosion!
- Cook Time: 27 minutes