AIR FRYER BACON AND EGG BREAKFAST BISCUIT BOMBS RECIP…
Trust us—you're going to love these air fryer breakfast biscuit bombs! Prepped with just five ingredients, including crisp bacon and melty cheese, these stuffed biscuits are made quick and easy in the air fryer for a satisfying on-the-go breakfast.
Provided by Pillsbury Kitchens
Total Time 50 minutes
Prep Time 35 minutes
Yield 10
Number Of Ingredients 8
Steps:
- Cut two 8-inch rounds of cooking parchment paper. Place one round in bottom of air fryer basket. Spray with cooking spray.
- In 10-inch nonstick skillet, cook bacon over medium-high heat until crisp. Remove from pan; place on paper towel. Carefully wipe skillet with 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.
- 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 small bowl, beat remaining egg and water. Brush biscuits on all sides with egg wash.
- Place 5 of the biscuit bombs, seam sides down, on parchment in air fryer basket. Spray both sides of second parchment round with cooking spray. Top biscuit bombs in basket with second parchment round, then top with remaining 5 biscuit bombs.
- Set to 325°F; cook 8 minutes. Remove top parchment round; using tongs, carefully turn biscuits, and place in basket in single layer. Cook 4 to 6 minutes longer or until cooked through (at least 165°F).
Nutrition Facts : Calories 160 , CarbohydrateContent 14 g, CholesterolContent 70 mg, FatContent 1 , FiberContent 0 g, ProteinContent 5 g, SaturatedFatContent 5 g, ServingSize 1 Biscuit Bomb, SodiumContent 360 mg, SugarContent 2 g, TransFatContent 0 g
CHEESY BACON AND GRITS CASSEROLE RECIPE: HOW TO MAK…
I was craving grits for breakfast, so I created this masterpiece with fresh corn and leftover bacon. Serve with avocado and hot sauce. —Rebecca Yankovich, Springfield, Virginia
Provided by Taste of Home
Total Time 01 hours 05 minutes
Prep Time 30 minutes
Cook Time 35 minutes
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels., Meanwhile, in a Dutch oven, bring water, milk and salt to a boil. Slowly stir in grits. Reduce heat to low; cook, covered, until thickened, 15-20 minutes, stirring occasionally. Remove from heat. Stir in 1-1/2 cups cheese until melted. Slowly stir in eggs until blended. Stir in bacon, corn and pepper. Transfer to a greased 2-qt. baking dish. Sprinkle with remaining 1/2 cup cheese., Bake, uncovered, until edges are golden brown and cheese is melted, 35-40 minutes. Let stand 10 minutes before serving. If desired, serve with avocado. , Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove casserole from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake grits as directed until heated through and a thermometer inserted in center reads 165°, increasing time to 45-55 minutes.
Nutrition Facts : Calories 261 calories, FatContent 13g fat (8g saturated fat), CholesterolContent 81mg cholesterol, SodiumContent 534mg sodium, CarbohydrateContent 23g carbohydrate (3g sugars, FiberContent 1g fiber), ProteinContent 13g protein.
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