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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.
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.
My sister and I enjoyed it. The best!
Awe, thank you for telling me!
So easy to make and delicious.
Glad you think so 🙂 Thank you!
I am going to be making this, but it says to place in fridge and heat up. gave me a chuckle. lol
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!
You are so welcome! Thank you for trying it 🙂
Hope you like them! That was just for reheating purposes 🙂
I love it. T is an amazing snack for after breakfast if you aren’t that hungry but want something to eat.
Absol delish!! Didnt use bacon, but these turned out so good!
I am happy you liked them! Thank you for letting me know 🙂
Are these cooked in a regular size muffin tin or a mini muffin tin. I cannot tell by the photos or the recipe. Thanks!
They are in the regular size one, but mini would be good too 🙂
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.
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.
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!
Hi! Did you use small muffin pans or REGULAR cupCake pans?
Thank you!
Regular 🙂 Enjoy!
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.
Yay!! Thank you for trying them & letting me know! I am glad you liked them!!
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!
I am so glad you tried them! Mixing the meats is a great idea!