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When preparing the filling for your Cheddar Chili Egg Biscuit Bombs, timing is crucial. Removing the mixture from heat at the right moment ensures that the eggs are cooked just enough to maintain a creamy texture without becoming rubbery. Overcooked eggs can lead to a dry filling, which detracts from the overall enjoyment of the dish. Aim for a soft scramble, where the eggs are still slightly runny; they’ll continue to cook in the oven once assembled and during baking.

Cheddar Chili Egg Biscuit Bombs

Looking for a delicious and easy meal option? Try Cheddar Chili Egg Biscuit Bombs! These tasty treats feature a flaky biscuit exterior filled with fluffy scrambled eggs, sharp cheddar cheese, and hearty chili for a flavorful kick. Perfect for breakfast, brunch, or a satisfying snack, they’re simple to prepare and adaptable for any occasion. Elevate your cooking game with this comforting recipe that’s sure to impress family and friends alike. Enjoy the indulgent flavors without any fuss!
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Ingredients
  

1 can (16.5 oz) refrigerated biscuit dough

1 cup shredded sharp cheddar cheese

1 cup cooked chili (homemade or canned, beans optional)

4 large eggs

2 tablespoons milk

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon smoked paprika

Salt and pepper to taste

Cooking spray or extra melted butter for greasing

Optional: Chopped green onions and sour cream for serving

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C) and lightly grease a muffin tin with cooking spray or melted butter.

    Prepare the Biscuits: Open the can of biscuit dough and separate each biscuit. Flatten each biscuit in your palm to create a larger disk for wrapping.

      Set Up the Filling: In a mixing bowl, whisk together the eggs, milk, garlic powder, onion powder, smoked paprika, salt, and pepper until well combined.

        Cook the Eggs: Pour the egg mixture into a non-stick skillet over medium heat. Scramble until just set, about 3-4 minutes (they will finish cooking in the oven). Remove from heat.

          Assemble the Bombs: Take a flattened biscuit and place about a tablespoon of chili in the center. Add a tablespoon of prepared scrambled eggs on top, and sprinkle with a tablespoon of cheddar cheese. Gather the edges of the biscuit and pinch them together to seal the filling inside, forming a ball.

            Place in Muffin Tin: Place each biscuit bomb seam side down into the greased muffin tin. Repeat the process until all biscuits are filled.

              Bake: Bake in the preheated oven for 15-20 minutes, or until the biscuits are golden brown and cooked through.

                Cool and Serve: Allow the biscuit bombs to cool for a few minutes in the tin before transferring them to a serving plate. Garnish with chopped green onions and serve with sour cream if desired.

                  Prep Time, Total Time, Servings: 15 mins | 35 mins | 12 servings