Breakfast Egg Cups

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

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.

Bacon Egg Cups in muffin tin

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.

breakfast egg cups on a white plate

For more Breakfast bites, check out:

Egg Cup Recipe

4.88 from 33 votes
Deliciously cheesy Breakfast Egg Cups have a crispy crescent roll bottom layered with eggs, bacon and cheese on top!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Servings 12
Calories 150 kcal
Author Lil' Luna


  • 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


  • 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

breakfast-cups-collageSimple Cheesy Breakfast Bites - a crescent roll bottom with eggs, bacon and cheese on top! The perfect bite size muffins for breakfast or brunch!

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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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Recipe Rating


  1. 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!!

    1. 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!

    2. 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.

    3. 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!!

    1. 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.

      1. I haven’t ever had that issue. It doesn’t really spill over & rise too much. It bakes all inside the crescent roll 🙂

  2. 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?

    1. 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!

    2. 5 stars
      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.

    1. I haven’t tried, but I don’t see why not. I’m sure they’d be fine 🙂 Thank you & enjoy!

    1. 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 🙂

  3. 5 stars
    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.

    1. 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.

  4. 5 stars
    I loved making these for my family! Such a good idea with the crescent roll at the bottom. Really gives it some structure

  5. 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!

  6. 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.

  7. 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. 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. 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.

        1. 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.


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

  10. 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!

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