Do you ever think about how much time you spend worrying about what other people think? I hate to admit it, but it consumes my thoughts for hours every single week.
For example, this week I'm doing a segment on FOX59 about Easter breakfast. I changed my mind about what I was going to make probably 10 times because I was so worried about other people's reactions to it. My parents can attest to this because I'm sure I annoyed the heck out of them asking for their opinion. "Is this unoriginal?" "Do enough people like this?" "Is this festive enough?" "Does this sound good to you?"
I want every recipe I share on my blog to do well, of course. But sometimes this leads me to worry too much about other people's reactions. I forget that the reason people started visiting my blog is to read about my ideas and my opinions.
I'm not going to pretend that I have the magic secret to stop worrying about what other's think, however, I hope this post helps you become more aware of when and why you do it. That's the first step in stopping.
All that being said, I really am excited to share this recipe with you that will be perfect for breakfast or brunch on Easter. I didn't want to make anything sweet because if you're like me you've already eaten at least 2 Reese's Peanut Butter Cup eggs and a handful of jellybeans by the time brunch rolls around.
So I made Bacon, Egg & Cheese Breakfast Bombs! I love this dish because it's unlike anything else I've ever made for breakfast. Family members of all ages will enjoy biting into one of the breakfast bombs. Also, you can easily prep this dish the night before so all you have to do on Easter morning is brush it with Challenge butter and stick it in the oven.
When I make this for Easter, I plan to make it more festive by inserting cupcake toppers into the buns. I also thought about using some Challenge cream cheese to pipe crosses onto the buns so they look like hot cross buns.
Let me know if you try this and what you think about it!
Bacon, Egg & Cheese Breakfast Bombs
Yield: Makes 16 servings
- 6 eggs
- 1/4 cup milk
- 1 Tablespoon Challenge butter
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tubes refrigerated biscuit dough (16.3 ounce)
- 1/2 cup cheddar cheese
- 6 slices cooked bacon, cut into small pieces
- 1 jalapeno, finely sliced (optional)
- 4 Tablespoons Challenge butter, melted
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried parsley
- Beat eggs and milk together in large bowl until well-blended.
- Heat butter in large nonstick skillet over medium heat until melted and add eggs to skillet.
- As soon as the edges begin to set, pull the eggs across the pan with a spatula. Continue until no liquid egg remains.
- Season with salt and pepper and set aside.
- Preheat oven to 350 degrees Fahrenheit. Prepare 9 inch pie pan with nonstick spray and set aside.
- Remove biscuit dough from tube and flatten and stretch each biscuit until it's about 3 inches in diameter.
- Sprinkle 1 Tablespoon cheese, 1 Tablespoon scrambled eggs, 1 Tablespoon bacon, and 1 jalapeno slice over biscuit dough.
- Pull the edges of the dough together and seal with your fingers. Place into prepared pie pan.
- Repeat process until all dough is in pie pan.
- Combine butter, garlic powder, and parsley. Brush butter mixture over dough with pastry brush.
- Bake for 30 to 35 minutes or until tops are golden brown.