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@sillygworll: green fits

sillygworll
sillygworll
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Wednesday 13 August 2025 11:09:44 GMT
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baileyritterman
Baileyritterman :
So cute
2025-08-18 18:50:01
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Prep these easy and delicious Breakfast Bombs ahead of busy school mornings! You can store them in the refrigerator for up to 2-3 days, or freeze to last longer. I placed them in individual parchment bags so they’re easy to grab, warm up and take on the go. Directions: Preheat the oven to 375°F (or according to biscuit instructions) Cook the sausage and bacon, then scramble the eggs. Allow the filling to cool slightly. Flatten each biscuit into a circle. Add scrambled eggs, sausage, bacon and cheese to the center, being careful not to overfill. Bring the edges of the dough together and pinch tightly to seal. Turn each breakfast bomb seam-side down and place it on a baking sheet. Brush the tops with the beaten egg and bake for approximately 15–20 minutes, or until golden brown and fully cooked through. Mix the melted butter, garlic and fresh parsley, then brush it over the warm breakfast bombs. Allow them to cool completely before storing. Here is the link to the full recipe, parchment bags and kitchen tools I used!: https://urlgeni.us/YnUb6N Would your kids grab one of these before school?
Prep these easy and delicious Breakfast Bombs ahead of busy school mornings! You can store them in the refrigerator for up to 2-3 days, or freeze to last longer. I placed them in individual parchment bags so they’re easy to grab, warm up and take on the go. Directions: Preheat the oven to 375°F (or according to biscuit instructions) Cook the sausage and bacon, then scramble the eggs. Allow the filling to cool slightly. Flatten each biscuit into a circle. Add scrambled eggs, sausage, bacon and cheese to the center, being careful not to overfill. Bring the edges of the dough together and pinch tightly to seal. Turn each breakfast bomb seam-side down and place it on a baking sheet. Brush the tops with the beaten egg and bake for approximately 15–20 minutes, or until golden brown and fully cooked through. Mix the melted butter, garlic and fresh parsley, then brush it over the warm breakfast bombs. Allow them to cool completely before storing. Here is the link to the full recipe, parchment bags and kitchen tools I used!: https://urlgeni.us/YnUb6N Would your kids grab one of these before school?
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