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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
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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

For more Breakfast bites, check out:

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. Reneilwe says:

    5 stars
    My sister and I enjoyed it. The best!

    1. Kristyn Merkley says:

      Awe, thank you for telling me!

  2. Pat says:

    5 stars
    So easy to make and delicious.

    1. Kristyn Merkley says:

      Glad you think so 🙂 Thank you!

  3. Samantha says:

    I am going to be making this, but it says to place in fridge and heat up. gave me a chuckle. lol

    1. Erica says:

      I READ THAT PART 5 OR 6 TIMES, BECAUSE I THOUGHT I HAD READ IT WRONG! LOL
      I ADDED DICED GRAPE TOMATO, ONION AND SPINACH TO MINE. THEY WERE WONDERFUL, THANKS FOR THE RECIPE!

      1. Kristyn Merkley says:

        You are so welcome! Thank you for trying it 🙂

    2. Kristyn Merkley says:

      Hope you like them! That was just for reheating purposes 🙂

  4. Crystal says:

    4 stars
    I love it. T is an amazing snack for after breakfast if you aren’t that hungry but want something to eat.

  5. Lara Lucas says:

    5 stars
    Absol delish!! Didnt use bacon, but these turned out so good!

    1. Kristyn Merkley says:

      I am happy you liked them! Thank you for letting me know 🙂

  6. Jeff Hammond says:

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

    1. Kristyn Merkley says:

      They are in the regular size one, but mini would be good too 🙂

      1. Jess says:

        3 stars
        My eggs seeped under dough and dough wouldn’t cook all the way. I did have seams of dough pressed together so I’m not sure what I could’ve done differently.

      2. Lil'Luna Team says:

        I’m sorry the egg cups didn’t turn out how you were hoping. I haven’t never had that happen, but perhaps adjusting the baking time will help.

  7. Kara says:

    5 stars
    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!

  8. Heather says:

    Hi! Did you use small muffin pans or REGULAR cupCake pans?
    Thank you!

    1. Kristyn Merkley says:

      Regular 🙂 Enjoy!

  9. Wendy says:

    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.

    1. Kristyn Merkley says:

      Yay!! Thank you for trying them & letting me know! I am glad you liked them!!

  10. Georgia says:

    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!

    1. Kristyn Merkley says:

      I am so glad you tried them! Mixing the meats is a great idea!