Cheesy Bacon and Egg Breakfast Bombs (With VIDEO)

It gets even better than that; you can make these ahead. That's right! Prep them the night before and pop them in the oven in the morning.

We are so excited to be partnering with our friends at Jones Dairy Farm to bring you a scrumptious breakfast or brunch recipe perfect for the holidays with family and friends, starring one of my favorite ingredients: Bacon!!!

Nothing says 'holiday' like starting the day with a special breakfast.

Whether it is Thanksgiving, Christmas, New Years or a Father's Day I love starting the day off with a scrumptious homemade hot breakfast.

As I have shared many times, I am not much of a morning person. Which kind of throws a wrench in those morning breakfast plans.

I would love to get up at 5 AM and start making breakfast from scratch. But let's be honest, that's not happening!

INGREDIENTS

1 pound Jones Dairy Farm Cherrywood Smoked Sliced Bacon
4 large eggs
2 tablespoons whole milk
1/8 teaspoon kosher salt
pinch black pepper
16 frozen dinner yeast roll dough balls
flour (to dust counter)
8 ounces shredded mild cheddar cheese
1 medium jalapeno, diced
1/4 cup roasted red peppers, diced
Garlic Herb Butter
4 tablespoons unsalted butter
1/2 teaspoon garlic powder
1/2 teaspoon dried parsley
1/4 teaspoon kosher salt

INSTRUCTIONS

Prepare bacon. I love my bacon in the oven. Bake at 400ºF on a baking sheet. Cook 15-25 minutes or until desired crispness is reached. Remove from oven. Allow to cool and chop into bite size pieces.
Meanwhile: Prepare the eggs. In a medium bowl combine eggs, milk, salt, and pepper. Whisk until completely combined. Spray a small skillet with non-stick cooking spray. Heat skillet over medium heat. Add the egg mixture and stir occasionally until the eggs are scrambled, and no liquid is left in the pan, about 3-4 minutes. Do not cook until they are completely dry, or they will be very dry in the breakfast bomb. Set aside to cool.
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for full instruction please see : www.theslowroasteditalian.com