Breakfast Biscuit Bombs

Air Fryer Bacon and Egg Breakfast Biscuit Bombs


Ingredients
Biscuit Bombs:
  • 4 slices bacon, cut into 1/2-inch pieces
  • 1 tablespoon butter
  • 2 eggs, beaten
  • 1/4 teaspoon pepper
  • 1 can (10.2 oz) Pillsbury™ Grands!™ Southern Homestyle refrigerated Buttermilk biscuits (5 biscuits)
  • 2 oz sharp cheddar cheese, cut into ten 3/4-inch cubes


Egg Wash
  • 1 egg
  • 1 tablespoon water


Instructions:
  1. Cut two 8-inch rounds of cooking parchment paper. Place one round in the bottom of the air fryer basket. Spray with cooking spray.
  2. In 10-inch nonstick skillet, cook bacon over medium-high heat until crisp. Remove from pan; place on paper towel. Carefully wipe skillet with a paper towel. Add butter to skillet; melt over medium heat. Add 2 beaten eggs and pepper to skillet; cook until eggs are thickened but still moist, stirring frequently. Remove from heat; stir in bacon. Cool 5 minutes.
  3. Meanwhile, separate dough into 5 biscuits; separate each biscuit into 2 layers. Press each into 4-inch round. Spoon 1 heaping tablespoonful egg mixture onto center of each round. Top with one piece of the cheese. Gently fold edges up and over filling; pinch to seal. In a small bowl, beat the remaining egg and water. Brush biscuits on all sides with egg wash.
  4. Place 5 of the biscuit bombs, seam sides down, on parchment in the air fryer basket. Spray both sides of the second parchment round with cooking spray. Top biscuit bombs in the basket with a second parchment round, then top with remaining 5 biscuit bombs.
  5. Set to 325°F; cook 8 minutes. Remove top parchment round; using tongs, carefully turn biscuits, and place in basket in a single layer. Cook 4 to 6 minutes longer or until cooked through (at least 165°F).

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