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To create a delicious and creamy filling for your Mini Egg & Feta Biscuit Bombs, it’s essential to prepare the egg mixture effectively. Start by cracking the eggs into a mixing bowl. Use a whisk or fork to beat the eggs until the yolks and whites are fully combined. This step is crucial; a well-mixed egg will lead to a smoother filling that binds well with the feta cheese.

Mini Egg & Feta Biscuit Bombs

Start your mornings with Mini Egg & Feta Biscuit Bombs, a perfect blend of flaky biscuit dough and a savory filling of eggs and feta cheese. These delightful bites are not only easy to make but also ideal for brunch gatherings or family breakfasts. With a crispy exterior and a rich, creamy interior, each bomb offers a burst of flavor that's sure to impress. Experiment with different cheeses or add veggies for a personalized twist on this delicious recipe!
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Ingredients
  

2 cups all-purpose flour

1 tablespoon baking powder

½ teaspoon salt

½ teaspoon black pepper

½ cup unsalted butter, cold and cubed

1 cup shredded cheddar cheese

4 large eggs

½ cup crumbled feta cheese

½ cup whole milk

1 tablespoon fresh chives, chopped (optional)

1 tablespoon olive oil (for greasing)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C). Grease a standard muffin tin generously using olive oil or a non-stick cooking spray to prevent sticking.

    Make the Biscuit Dough: In a large mixing bowl, combine the all-purpose flour, baking powder, salt, and black pepper. Add the cold, cubed butter into the mixture. Using a pastry cutter or your fingers, work the butter into the dry ingredients until the mixture resembles coarse crumbs, ensuring that there are no large butter chunks remaining.

      Incorporate the Cheese: Gently stir in the shredded cheddar cheese into the biscuit mixture, making sure it is evenly distributed throughout.

        Prepare the Egg Mixture: In a separate medium bowl, whisk together the large eggs and whole milk until fully combined. Fold in the crumbled feta cheese and chopped chives (if you’re using them), ensuring they're well mixed.

          Combine the Mixtures: Slowly pour the egg mixture into the biscuit dough mixture. Using a spatula, stir until just combined; take care not to overmix. The biscuit dough should be somewhat sticky, but cohesive.

            Shape the Bombs: Take about a tablespoon of the biscuit dough and roll it into a ball. Gently flatten it to form a small disc. Scoop a teaspoon of the egg and feta mixture and place it in the center of the disc. Fold the edges of the dough over the filling and roll it back into a ball shape, sealing the mixture inside.

              Fill the Muffin Tin: Place each filled dough ball into the prepared muffin tin. Repeat the shaping and filling process until all dough and filling have been used, making sure to leave some space between each biscuit bomb.

                Bake to Perfection: Position the muffin tin in the preheated oven and bake for 15-20 minutes, or until the tops are golden brown and the biscuits have risen.

                  Cool and Serve: Once baked, let the biscuit bombs cool in the pan for about 5 minutes before transferring them to a wire rack to cool slightly. Serve warm for a delightful breakfast or brunch treat.

                    Prep Time, Total Time, Servings: 20 minutes | 35 minutes | Makes 12 biscuit bombs.

                      - Presentation Tips: Consider serving these delightful biscuit bombs on a rustic wooden board, garnished with extra chives and a small bowl of yogurt or sour cream for dipping. Enjoy!