Bacon & Spinach Breakfast Biscuit Bombs
3x the delicious servings!
- Milk
- Wheat
These loaded bacon, spinach, and cheese “biscuit bombs” are super-easy to make ahead and have onhand for busy mornings, snacks, or even to pack for school or work. You’ll roll out biscuit dough, top with a creamy, garlicky filling of spinach, scallion, cream cheese, and sour cream, then top with slices of gouda and crispy bacon. Roll ’em up into balls, and bake until golden brown and puffed. Spread with garlic butter and serve these crowd-pleasers right away with a sweet drizzle of honey, or stash in the fridge until you’re ready to reheat.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
8 ounce
Bacon
18 ounce
Buttermilk Biscuits
(Contains: Wheat)
5 ounce
Spinach
4 tablespoon
Cream Cheese
(Contains: Milk)
2 clove
Garlic
4 teaspoon
Honey
4 slice
Gouda Cheese
(Contains: Milk)
2 unit
Scallions
Not included in your delivery
teaspoon (tsp)
Salt
1 tablespoon (tbsp)
Butter
(Contains: Milk)
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust racks to top and middle positions and preheat oven to 375 degrees. TIP: Keep biscuit dough in refrigerator until ready to use; it’s easier to work with when cold. • Heat a large dry pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. • Transfer to a paper-towel-lined plate. Carefully pour bacon fat into a small heatproof bowl. (For 12 servings, cook in batches, carefully pouring bacon fat into bowl after each batch.) • Once cool enough to handle, halve bacon crosswise.
• Coat two baking sheets with nonstick cooking spray and set aside. Wash and dry produce. • Trim and thinly slice scallions. Peel and mince garlic. Stack gouda slices and cut into quarters.
• Heat a drizzle of oil and 1 TBSP bacon fat in pan used for bacon over medium-high heat (bacon fat adds tons more flavor!). Add scallions and spinach; cook, stirring, until spinach is wilted, 1-2 minutes. (For 12 servings, cook in batches, wiping out pan and adding another drizzle of oil and 1 TBSP bacon fat after first batch.) • Add half the garlic and cook, stirring, until fragrant, 30-60 seconds. • Whisk in cream cheese and sour cream until melted and thoroughly combined, 30-60 seconds. TIP: If needed, stir in a splash of water until mixture reaches a creamy consistency. • Transfer filling to a medium bowl.
• Remove biscuits from package. Split each biscuit horizontally about three-quarters of the way through, then open like a book (you’ll have 15 biscuits; 30 biscuits for 12 servings). • On one side of each opened biscuit, place one gouda piece, 1 heaping tsp spinach filling, and 1-2 bacon pieces (be sure to assemble in this order!). TIP: Assembly might get a little messy, and that’s OK! You can also assemble your biscuit bombs directly on the baking sheets.
• Close filled biscuits, gently stretching dough over filling and pressing lightly to seal the top and bottom edges of dough where possible. • Divide biscuit bombs between prepared baking sheets.
• Place remaining garlic and 1 TBSP butter (2 TBSP for 12 servings) in a second small microwave-safe bowl. Microwave until butter is melted, 30-60 seconds. • Brush biscuit bombs with garlic butter. Season tops with a pinch of pepper. • Bake on top and middle racks until biscuit bombs are golden and puffed, 10-13 minutes. (For 12 servings, bake in batches. Transfer baked biscuit bombs to wire racks and carefully reuse baking sheets, recoating with nonstick cooking spray after first batch.)
• Drizzle biscuit bombs with honey and let cool for 5 minutes. • Divide between plates and serve. (If you have biscuit bombs left over, snack on them as a chef’s treat or enjoy for breakfast!)
Bacon is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the tasty combination of savory and sweet flavors, though some found it a bit salty or bland.
- Ease of prep: While delicious, several noted it was time-consuming to assemble; consider streamlining the process for quicker prep.
- Suggestions: Try using crescent rolls for less dough, or increase the filling-to-biscuit ratio for more balanced flavor 🍲.
- Leftovers: These store well in the fridge and make great on-the-go snacks, though some found reheating diminished the texture.
- Bacon: Some loved the bacon's flavor, while others found it too fatty; consider pre-cooking for extra crispiness.
Reviews from our home cooks
It was much easier to simply roll the biscuit around the filling than to split the biscuit. These were fabulous for cooking all at once, storing in the fridge, and reheating for 20 seconds in the microwave for breakfast or a snack, or a go-with soup.
We ended up eating all of them as 2 people but I can see why this would be a good recipe to share with others more brunch potluck style. They were delicious fresh but wouldn't re-heat well if you wanted to save them for the week. Took long to make 50min + the 15min prep time.
These were really good and easy to make. They also sit in the fridge well and taste good coming out as a snack!
Salty but delicious I will use unsalted butter next time but other wise very yummy
A bit tricky/ time consuming but SO delicious!!! It's worth it!
Surprising yummy and lasted a few days for the two of us!
So good! I loved having these on hand and they were even good cold.
I didn't like the honey on these, so i left it off. I made muffins and they came out great.
A great surprise. Easy, tasty, and great the next day
