Maple Bacon Breakfast Crunch Bombs

Ingredients

Bombs

• 1 tube jumbo refrigerated biscuit dough (8 biscuits)
• 2 large eggs
• 1 tbsp butter
• ½ cup fully cooked, crumbled breakfast sausage
• ½ cup shredded sharp cheddar
• 1 cup frozen shredded hash browns, thawed and squeezed dry
• 4 bacon slices, fully cooked and chopped
• 2 tbsp maple syrup
• 1 tbsp hot honey
• 1 tbsp melted butter
• ½ tsp garlic powder
• ¼ tsp kosher salt and ⅛ tsp black pepper
• Cooking spray
• 1 tbsp neutral oil for crisping the hash browns

Step by step

1. Heat 1 tbsp oil in a nonstick skillet over medium heat. Spread the dry hash browns thinly and cook 4–5 minutes per side until crisp. Reserve them for the outer crunch. Use the fully cooked chopped bacon listed in the ingredients.
2. Soft-scramble the eggs in 1 tbsp butter; season lightly. Stir 1 tbsp maple syrup into the warm sausage.
3. Mix the cooked scrambled eggs, warm sausage, cheddar, and half the bacon. Reserve the remaining bacon with the crisp hash browns for the topping.
4. Flatten each biscuit into a 5-inch round, divide the egg filling evenly among all eight (about 3 tbsp each), add it to the center, pinch the seams closed, and place seam side down on a greased baking sheet.
5. Top with the remaining bacon and hash-brown crunch. Bake at 375°F for 14–18 minutes, until the biscuit shells and seams are cooked through and golden and the filling reaches 165°F; allow extra time as needed.
6. Mix the remaining 1 tbsp maple syrup with hot honey, melted butter, and garlic powder. Brush the warm bombs with the glaze.

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