BISCUIT EGG BAKE RECIPES

Steps:

• Heat oven to 375°F. Unroll dough, and press into bottom and 1 inch up sides of ungreased 13x9-inch (3-quart) glass baking dish. If using crescent rolls, press perforations to seal. Prick all over with fork.
• Bake 7 to 9 minutes or until dough is set but not browned.
• In medium bowl, beat eggs; pour into dough-lined pan. Top with ham, bell pepper and cheese.
• Bake 17 to 22 minutes longer or until eggs are set and crust browns.

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).