Breakfast bombs

Servings: 8

Ingredients:

• 1 lb bacon
• 4 eggs
• 1/2 tsp salt
• 1/4 tsp pepper
• 16 frozen yeast dinner roll dough balls, defrosted
• 1/4 cup flour
• 1 cup shredded cheddar cheese
• 1/4 cup roasted red peppers, diced
• 1/4 cup butter, melted
• 1/2 tsp garlic powder
• 1/2 tsp dried parsley
• 1/4 tsp salt

Preparation:

Cook the bacon until crisp then crumble into small pieces. In a medium bowl, whisk together the eggs, milk, salt, and pepper. Spray a small skillet with cooking spray and heat over medium heat. Add the egg mixture to the skillet and scramble. Cook until they are no longer liquid but don’t cook them until they are dry. Set aside. Butter a 9×9 inch baking dish and set aside. Sprinkle 1/4 cup flour onto a clean large workspace. On the workspace, flatten and stretch each ball of dough, one at a time, until they are three to flour inches across, like a little pizza crust dough. Lay out all of the flattened and stretched dough pieces. Spoon a tbsp of cheese onto each one. Top the cheese with a tbsp of eggs, a tbsp of bacon, and a tsp of diced red pepper. Pull the top and bottom edges of the dough together to create a seal. Repeat with all of the dough. Place the dough balls into the prepared dish. Cover and refrigerate overnight or for several hours. Preheat your oven to 350 degrees F. Remove the baking dish from the refrigerator and uncover. Bake for 40 to 45 minutes or until tops are golden brown and the bombs are not longer doughy. Cover with foil if the tops start to get too dark. While the bombs are baking, stir together the melted butter, garlic powder, parsley, and salt. When you remove the breakfast bombs from the oven, brush the butter mixture over them.