Preheat your oven to 375°F (190°C) and grease a muffin tin with cooking spray or oil.

In a medium bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper. Cook in a skillet on medium heat for 3-4 minutes, stirring until just set.

Transfer the cooked scrambled eggs to a mixing bowl and add crumbled bacon and shredded cheddar. Fold until well combined.

Flatten each piece of biscuit dough into a circle about 4 inches in diameter. Spoon 1-2 tablespoons of filling into each biscuit circle, fold edges over and pinch to seal.

Place the biscuit bombs seam-side down in the muffin tin, leaving space between each for expansion.

Bake for 15-20 minutes until golden-brown.

Let cool in the pan for about 5 minutes before garnishing with chives or parsley. Serve warm.