Bacon, Egg, and Cheese Breakfast Bites

Begin by cooking the bacon in a large skillet over medium-high heat, stirring occasionally until it reaches an even brown color, approximately 5 to 8 minutes. Remove the cooked bacon from the skillet and place it on paper towels to drain excess moisture.

Next, preheat your oven to 400 degrees F (200 degrees C). Take a moment to grease a 9-inch pie plate, ensuring it is properly coated.

Now, melt 1 tablespoon of butter in a nonstick skillet over medium-low heat. Carefully pour in the eggs, stirring frequently with a spatula until they reach a soft and fluffy consistency, taking around 3 to 5 minutes. Transfer the cooked eggs to a plate to cool down, then season with salt and pepper.

Take the cinnamon rolls out of their packaging and flatten each one by standing it on its side and pressing down into a rectangular shape, trapping the cinnamon sugar layers inside. Roll each rectangle into a thin 6-inch circle.

Spread 1 tablespoon of cream cheese over each dough circle. Layer 1/4 cup of scrambled eggs, 1/4 cup of Cheddar cheese, and 1 tablespoon of cooked bacon pieces on top. Fold the dough up and over the filling, pinching the edges together to enclose it completely.

Place the rolled cinnamon rolls seam-side down in the prepared pie plate.

Heat the remaining 1 tablespoon of butter in a small microwave-safe bowl until it is melted, taking about 10 seconds. Brush the melted butter over the rolls and season with salt and pepper.

Finally, bake the cinnamon rolls in the preheated oven, rotating the pie plate halfway through, until they reach a deep golden brown color, approximately 20 to 22 minutes. Transfer the pie plate to a wire rack and let the rolls cool for 15 minutes before serving