Air Fryer Breakfast Biscuit Bombs

By CJKK

Ingredients

• Biscuit Bombs
• 1 tablespoon vegetable oil
• 1/4 lb bulk breakfast sausage
• 2 eggs, beaten
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1 can (10.2 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated biscuits (5 biscuits)
• 2 oz sharp Cheddar cheese, cut in ten 1/2-inch cubes
• Egg Wash
• 1 egg
• 1 tablespoon water

Details

Servings 10
Preparation time 30mins
Cooking time 45mins

Preparation

Step 1

1
Cut two 8-inch rounds of cooking parchment paper. Place one round in bottom of air fryer basket. Spray with cooking spray.
2 In 10-inch nonstick skillet, heat oil over medium-high heat. Cook sausage in oil 2 to 5 minutes, stirring occasionally to crumble, until no longer pink; using slotted spoon, transfer to medium bowl. Reduce heat to medium. Add beaten eggs, salt and pepper to drippings in skillet; cook until eggs are thickened but still moist, stirring frequently. Stir eggs into sausage in bowl. Cool 5 minutes.
3 Meanwhile, separate dough into 5 biscuits; separate each biscuit into 2 layers. Press each into 4-inch round. Spoon 1 heaping tablespoonful egg mixture onto center of each round. Top with one piece of the cheese. Gently fold edges up and over filling; pinch to seal. In small bowl, beat remaining egg and water. Brush biscuits on all sides with egg wash.
4 Place 5 of the biscuit bombs, seam sides down, on parchment in air fryer basket. Spray both sides of second parchment round with cooking spray. Top biscuit bombs in basket with second parchment round, then top with remaining 5 biscuit bombs.
5Set to 325°F; cook 8 minutes. Remove top parchment round; using tongs, carefully turn biscuits, and place in basket in single layer. Cook 4 to 6 minutes longer or until cooked through (at least 165°F).