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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!

crescent roll pressed in muffin tin, topped with bacon

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:

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

Cook: 16

Total: 26

Ingredients

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.

Additional Info

Course: Dessert

Cuisine: American

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Share it with us on Instagram using the hashtag #lilluna, so we can see what you’re creating in the kitchen!

Recipe adapted from Pillsbury.

Breakfast Egg Cups

Bacon Egg Cups