Breakfast Egg Cups

Cheesy Breakfast Egg Cups – a crescent roll bottom with eggs, bacon and cheese on top! These breakfast bites are perfect as a snack or to make ahead and heat up on the go.

Breakfast Egg Cups on plate

Bacon Egg Cups

Simple breakfast recipes are my favorite!! We especially love these recipes if they are ones we can make ahead and pop in the microwave when you are in a hurry in the morning. Today’s breakfast bacon egg cups are one those recipes. They’re quick, simple, and can be made ahead of time (similar to our Egg Muffins)!

These baked egg cups are made with cut crescent dough, bacon, eggs and cheese. Can you go wrong with those ingredients? I think not!

How to Make Egg Cups - in muffin tin

How to Make Egg Cups

As we mentioned, this recipe is very simple to make. It’s also easily changed up based on the ingredients you like most. To make this version, just roll out the crescent dough and cut it into 12 squares. You will then place 1 square into each cup of a greased muffin tin.

Then, you will place 3 small pieces of bacon along the sides of each cup. Mix the eggs, milk and half of the shredded cheddar cheese, salt and pepper until it is well combined. Pour into each cup until about 2/3 full.

From there you will top with more cheese and bake for 16-18 minutes.

More Egg Cup Ingredients:

Want to change things up? Here are other ingredients that work well in these crescent roll egg cups.

  • Other Meats – Sausage, Turkey Bacon and ham all are delicious
  • Other Cheeses – Mexican, Swiss and Monterrey Jack are great
  • Veggies – peppers, onions, broccoli, spinach

Bacon Egg Cups in muffin tin

Do you have to use crescent dough in these egg cups?

You do not have to use crescent dough, but it provides a delicious base and a way to keep the egg cups together better. If you want a gluten-free version, we recommend taking out the crescent square and putting in a piece of ham instead.

How to store Egg Cups?

Keep them in an air-tight container or Ziploc bag in the fridge for up to 5 days. You can also freeze these by placing in a freezer-safe Ziploc bag and placing in the freezer for up to 3 months.

How to reheat egg cups?

Just place them in the fridge and heat until warm. If frozen, let thaw in fridge overnight before reheating.

For more Breakfast bites, check out:

Here’s what you’ll need to make these Breakfast Bites:

Egg Cup Recipe

4.86 from 7 votes
Simple Cheesy Breakfast Bites - a crescent roll bottom with eggs, bacon and cheese on top! The perfect bite size muffins for breakfast or brunch!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Servings 12
Calories 150 kcal
Author Lil Luna

Ingredients

  • 1 can Butterflake Pillsbury Crescent Rolls
  • 7 eggs
  • 12 slicews bacon cooked and cut into thirds
  • 1 cup cheddar cheese divided
  • 1/2 cup milk
  • salt and pepper

Instructions

  1. Preheat oven to 350.

  2. Roll out crescent dough and press seems together. Cut into 12 squares.
  3. Grease pan really well and place 1 crescent square in each muffin cup.
  4. Place 3 small pieces of bacon along the sides of each muffin cup.
  5. Mix eggs, milk, ½ cup cheddar cheese, salt and pepper until well combined. Pour into each cup until ⅔ full.
  6. Sprinkle cheese on top and bake for 16-18 minutes.

Recipe adapted from Pillsbury

breakfast-cups-collageSimple Cheesy Breakfast Bites - a crescent roll bottom with eggs, bacon and cheese on top! The perfect bite size muffins for breakfast or brunch!

Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative – from recipes to home decor to gifts and home decor ideas. Welcome!

More by Kristyn

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Comments

  1. I’m going to try this with sausage instead of bacon (not a fan of bacon). Looks so delicious! I know my family is going to love it just like they love the biscuit egg casserole, which is now one of my family’s favorites. Thanks for the great recipe!!

    1. Lynn did you try preparing the night before? If so, how did it turn out? Looking to make this for a breakfast potluck and if it can be prepared the night before would work out perfectly.

    2. I cooked them and then froze them. Day guests came I thawed and microwaved them wrapped in paper towel for 30 seconds. They were great!!

    1. I make quiche on holidays and this is like mini quiches with using the biscuit dough in place of pie crust but I use in my quiche heavy cream/whipping cream not milk, it makes it richer in flavor. Try chopped green onions, ham and Swiss cheese, it’s to die for. This is a great recipe and I am going to try this.

  2. I’ve made these before and they are delicious! I want to make them for some friends but a few of them are lactose intolerant. Do you think soy milk will work?


  3. These are delicious! Does anyone know how many are in a serving? I know it serves 12 but I wasn’t sure if 2 made a serving or if 1 bite was a serving.

  4. Tried this tonight using half turkey sausage and half bacon. Six eggs was too much and each cup was slightly overfilled. Oh well, they still look and taste great!

  5. Thank you! These are delicious, a great addition to our first thanksgiving brunch! Added green onion and they were a big hit! Will definitely be making again and again.


  6. So tasty, and so versatile! My family likes them best sausage, and I add red or green peppers to mine and my husband’s. Yummy!

  7. Are these cooked in a regular size muffin tin or a mini muffin tin. I cannot tell by the photos or the recipe. Thanks!