This post may contain affiliate links. Please read our disclosure policy.
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
- 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.
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.
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.
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe adapted from Pillsbury.
I loved making these for my family! Such a good idea with the crescent roll at the bottom. Really gives it some structure
Thank you so much!! I am glad your family likes them 🙂
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.
Good question! It makes 12, so I’d think 1 or 2 is a serving. They are so small, you could easily eat 2 or even more. Hope that helps.
Hallo from Greece. I want to ask you instead of Pillsbury rolls if I can use toast bread. Thank you
Hello! I haven’t tried using bread, so honestly I’m not sure how it will work out, but there is one way to find out 🙂
Can these be frozen and heated up within the week??
I haven’t tried, but I don’t see why not. I’m sure they’d be fine 🙂 Thank you & enjoy!
This look so delicious. Are you cook the bacon before put it on the oven? Thanks
The bacon is cooked first 🙂 Enjoy!!
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?
I have not tried, so honestly can’t tell you. I guess it doesn’t hurt to try..maybe a small batch to see? Let us know! Thank you!
I tried it making them with Cashew milk and it worked fine. I had to cook for a bit longer than it said here though.
you can use lactose free milk. works great…or even almond milk!
Thanks for sharing that!
About to try these, they look so yummy and easy!! Thanks:)) Also, adding some mushrooms to it was well:)
Hope you like them!! I’d love to know what you think. Mushrooms would be great! Thank you!
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.
How do you keep the egg mixture from going over The edges and under the crescent roll?
I haven’t ever had that issue. It doesn’t really spill over & rise too much. It bakes all inside the crescent roll 🙂
Could you prepare the Breakfast Bites the night before and bake in the morning?
It should be ok. I haven’t done that, but I don’t see why not. I’d love to know how they turn out! Thank you!
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.
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!!
Thanks for sharing that!
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!!
Thank you Kristyn