Make-ahead breakfast idea for busy school mornings! These easy breakfast bombs are made with Pillsbury Grands biscuit dough and filled with scrambled eggs, bacon, sausage and cheese, then brushed with garlic butter and fresh parsley.   Breakfast Bombs Ingredients:   • 2 cans Pillsbury Grands biscuits • 6–8 eggs, scrambled • 1 package breakfast sausage, cooked and crumbled • ½–1 package bacon, cooked and chopped • 2–3 cups shredded cheese • 1 egg, beaten, for the egg wash   Garlic Parsley Butter: • 4 tablespoons butter, melted • 1–2 teaspoons minced garlic • 1 tablespoon finely chopped fresh parsley   Directions: Preheat the oven to 375°F. Flatten each biscuit into a circle, then add scrambled eggs, sausage, bacon and cheese to the center. Bring the edges together and pinch tightly to seal.   Place seam-side down on a baking sheet, brush with egg wash and bake for 15–20 minutes, or until golden brown and fully cooked through. Mix the melted butter, garlic and fresh parsley together, then brush it over the warm breakfast bombs.   I stored each one in an individual parchment bag so they’re easy to reheat, grab and take on the go during the school week. Refrigerate in an airtight container for up to 3–4 days, or wrap individually and freeze for later.   Linking the parchment food bags, baking sheets, pastry brush, storage containers and kitchen tools I used.   LTKFamily LTKHome LTKFood BreakfastIdeas MakeAheadBreakfast BackToSchoolBreakfast BreakfastMealPrep EasyBreakfastRecipe BreakfastBombs BusyMomMeals SchoolMorningBreakfast GrabAndGoBreakfast LTKmomlife LTKKids LTKHome