Bacon, Egg, and Cheese Breakfast Bombs

01Method

1. 1

   Cook bacon pieces in a large skillet over medium-high heat, turning as needed, until fully browned and crisp, about 5 to 8 minutes. Remove and let drain on paper towels.

2. 2

   Heat the oven to 400°F (200°C). Lightly grease a 9-inch pie plate.

3. 3

   Melt half the butter in a nonstick skillet over medium-low heat. Add the whisked eggs and gently stir with a spatula until just set and fluffy, 3 to 5 minutes. Transfer to a plate to cool, then season with salt and pepper.

4. 4

   Remove the cinnamon rolls from the packaging. Stand each roll upright and press it flat into a rectangle, keeping the cinnamon-sugar layers intact. Roll each piece out into a thin circle roughly 6 inches across.

5. 5

   Spread a tablespoon of cream cheese over each dough circle. Top with a portion of scrambled eggs, shredded cheddar, and bacon pieces. Fold the dough up around the filling and pinch the edges firmly together to seal.

6. 6

   Arrange the filled rolls seam-side down in the prepared pie plate.

7. 7

   Melt the remaining butter in a microwave-safe bowl, about 10 seconds, then brush it over the tops of the rolls. Season lightly with salt and pepper.

8. 8

   Bake, rotating the dish once halfway through, until deeply golden brown, 20 to 22 minutes. Set the pie plate on a wire rack and allow the rolls to cool for 15 minutes before serving.