Bacon & Spinach Breakfast Biscuit Bombs
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Bacon & Spinach Breakfast Biscuit Bombs

Bacon & Spinach Breakfast Biscuit Bombs

3x the delicious servings!

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.

Calorie Smart

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time50 minutes
Prep Time15 minutes


serving amount

8 ounce


2 unit


2 clove


4 slice

Gouda Cheese

(Contains Milk)

5 ounce


4 tablespoon

Cream Cheese

(Contains Milk)

1.5 tablespoon

Sour Cream

(Contains Milk)

18 ounce

Buttermilk Biscuits

(Contains Wheat)

4 teaspoon


Not included in your delivery


1 teaspoon

Cooking Oil

1 tablespoon


(Contains Milk)

Cooking Spray


Nutrition Values

/ per serving
Calories560 kcal
Fat37 g
Saturated Fat15 g
Carbohydrate45 g
Sugar11 g
Dietary Fiber1 g
Protein14 g
Cholesterol55 mg
Sodium1170 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pan
Paper Towel
Small Bowl
Baking Sheet
Medium Bowl


Cook Bacon

• 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.

Cook Filling

• 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.

Assemble Biscuit Bombs

• 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.

Seal Biscuit Bombs

• 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.

Bake Biscuit Bombs

• 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.)

Finish & Serve

• 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°.

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