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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.

Breakfast Egg Cups on white 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)! 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!

crescent roll pressed in muffin tin, topped with bacon

How to Make Egg Cups

  1. 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.
  2. 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.
  3. BAKE. From there you will top with more cheese and bake for 16-18 minutes.

PRO TIP

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.

Bacon Egg Cups in muffin tin

Variations + Storing info

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.

breakfast egg cups on a white plate

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4.90 from 39 votes

Egg Cup Recipe

By: Lil’ Luna
Deliciously cheesy Breakfast Egg Cups have a crispy crescent roll bottom layered with eggs, bacon and cheese on top!
Servings: 12
Prep: 10 minutes
Cook: 16 minutes
Total: 26 minutes

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.

Nutrition

Calories: 150kcal, Carbohydrates: 8g, Protein: 6g, Fat: 10g, Saturated Fat: 4g, Cholesterol: 107mg, Sodium: 253mg, Potassium: 58mg, Sugar: 2g, Vitamin A: 250IU, Calcium: 94mg, Iron: 0.8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Recipe adapted from Pillsbury

About Kristyn

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!

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4.90 from 39 votes (20 ratings without comment)

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Recipe Rating




63 Comments

  1. Lisa says:

    5 stars
    Love these but they were hard to remove from the pans. I did spray the pans too. Any suggestions?

  2. Callie says:

    5 stars
    These are so good! Everyone in the family loves them and they always turn out great.

  3. Bea says:

    Can you prepare one day in advance? Will they heat well?

    1. Lil'Luna Team says:

      Yep! You can either heat them in the microwave or just reheat in the oven if you are reheating the whole batch.

  4. Pat says:

    Great recipe. I add green chiles to mine. Can I freeze these after cooking?

    1. Lil'Luna Team says:

      You bet! Put them in a freezer-safe ziplock bag and they should last for about 3 months.

  5. Gayle says:

    5 stars
    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!

  6. Rachel h says:

    5 stars
    Amazing, thank you so much for sharing this recipe.

    1. Lil'Luna Team says:

      You’re welcome!! So glad you loved the recipe!

  7. Kathy says:

    5 stars
    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.

    1. Lil'Luna Team says:

      Oh I’m so glad you found the recipe and hope that it helps prevent the eggs from getting stuck! 😉 Hope you enjoy it!

  8. Mark says:

    4 stars
    My eggs overflowed. Next time I will Reduce eggs to 6 and add more cheese and bacon.

    1. LilLunaTeam says:

      Thanks so much for sharing! Let me know how it goes next time you try it.