Preheat your oven to 375°F (190°C).

Crack the eggs into a bowl, season with salt and pepper, and whisk until well combined. Scramble the eggs in a non-stick skillet over medium heat for 3-4 minutes until creamy.

Cook the breakfast sausage or crumbled bacon in a separate pan over medium heat until browned and fully cooked, taking about 5-7 minutes.

Open the refrigerated biscuit dough, separate the biscuits, and flatten each one into a 4-inch circle.

Place a spoonful of scrambled eggs, a sprinkle of cheddar cheese, and some sausage or bacon in the center of each dough round.

Pinch the edges of the dough rounds together and shape them into balls, placing them seam-side down on a lined baking tray.

Brush the tops of each bomb with melted butter. Optionally sprinkle with chopped herbs.

Bake in the preheated oven for 15-18 minutes until golden brown.

Allow to cool for a couple of minutes before serving warm.