2Tablespoonbutter (divided, 1 tablespoon to fry the eggs and 1 tablespoon melted and used to brush the biscuit bombs)
salt and pepper to taste.
Instructions
Prepare the filling
Break egg and season with salt and pepper.
Add a tablespoon of butter to a skillet on low medium heat. When the butter begins to melt, pour in the beaten eggs.
Just as it begins set, add the chopped sausages and break yo the egg to scramble them. Continue till scrambled eggs are cooked through.
Let it cool completely before moving to the next step.
Fill the bombs
Open the biscuit dough to reveal 8 discs.
Flatten each disc to a diameter of 4 cm with a rolling pin or your hand.
Add 1 Tablespoon of Shredded cheese to the center of the dough then 1 Table spoon of the scrambled eggs with sausage.
Gently pull the edges of the dough up and bring them together over the filling to form a pouch. Pinch to seal, then repeat process for the rest of the dough.
Place biscuit bombs in a parchment paper lined air fryer basket or tray seam side down. Brush each with melted butter on all sides.
Air fry at 350°F (180°C) for 8 mins then flip the biscuit bombs over and cook the other side for 2 to 3 mins.
Remove from basket and let it sit for a minute before serving.
Notes
No need to preheat the air fryer
I like to use flakey biscuit dough for this recipe however you can use the Pillsbury southern style or buttermilk biscuit dough for this.
Don't overfill the biscuit bombs, you will find it difficult to close and it will likely burst open during cooking.
Brushing the biscuit bombs with melted butter will help them brown and crisp up nicely in the air fryer.
I recommend using a parchment paper to line the air fryer basket to prevent the dough from sticking. Alternatively brush the basket with oil.
Nutrition DisclaimerNutritional information is an estimate and may change based on products used. Please read our Nutrition disclaimer page.
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