Deliciously cheesy Breakfast Egg Cups have a crispy crescent roll bottom layered 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! For more easy breakfasts try Homemade Pop Tarts, Toad in the Hole, or Healthy Egg Muffins.
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)! We love to make these quick and simple breakfast recipes at dinner-time too when we are in a pinch!
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
As we mentioned, this recipe is very simple to make. It’s also easily changed up based on the ingredients you like most.
DOUGH. 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.
FILLING. 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.
BAKE. From there you will top with more cheese and bake for 16-18 minutes.
Tips, Variations + Storing info
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.
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
STORE in an air-tight container or Ziploc bag in the fridge for up to 5 days. FREEZE these by placing in a freezer-safe Ziploc bag and placing in the freezer for up to 3 months.
To REHEAT, place them in the fridge and heat until warm. If frozen, let thaw in fridge overnight before reheating.
For more Breakfast bites, check out:
- No Bake Energy Bites
- Healthy Egg Muffins
- Avocado Bacon and Eggs
- Crescent Breakfast Pies
- Puff Pastry Sausage Rolls
Egg Cup Recipe
Ingredients
- 1 can Butterflake Pillsbury Crescent Rolls
- 7 eggs
- 12 slices bacon cooked and cut into thirds
- 1 cup cheddar cheese divided
- 1/2 cup milk
- salt and pepper to taste
Instructions
- Preheat oven to 350.
- Roll out crescent dough and press seems together. Cut into 12 squares.
- Grease pan really well and place 1 crescent square in each muffin cup.
- Place 3 small pieces of bacon along the sides of each muffin cup.
- Mix eggs, milk, ½ cup cheddar cheese, salt and pepper until well combined. Pour into each cup until ⅔ full.
- Sprinkle cheese on top and bake for 16-18 minutes.
Recipe adapted from Pillsbury.
My eggs overflowed. Next time I will Reduce eggs to 6 and add more cheese and bacon.
Thanks so much for sharing! Let me know how it goes next time you try it.
Havent made these yet, but i sent this recipe to my daughter who lives with me and makes them without the rolls. The eggs get stuck in the muffin cups and guess who is left to clean them out😡. I told her she had best make them this way from now on or she has to move out! Anyway, she freezes her’s and heats them in the morning for her and the granddaughter. I cant bring myself to eat one cause scraping out the pan ruins my appetite.
Oh I’m so glad you found the recipe and hope that it helps prevent the eggs from getting stuck! 😉 Hope you enjoy it!
Amazing, thank you so much for sharing this recipe.
You’re welcome!! So glad you loved the recipe!
I didn’t have bacon so I added tomatoes and jalapenos to this recipe. Served the muffins with a salsa/sour cream dip on the side. They were delicious and so easy!
Great recipe. I add green chiles to mine. Can I freeze these after cooking?
You bet! Put them in a freezer-safe ziplock bag and they should last for about 3 months.