Egg Cup Recipe
Deliciously cheesy Breakfast Egg Cups have a crispy crescent roll bottom layered with eggs, bacon and cheese on top!
- 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.
Calories: 150kcalCarbohydrates: 8gProtein: 6gFat: 10gSaturated Fat: 4gCholesterol: 107mgSodium: 253mgPotassium: 58mgSugar: 2gVitamin A: 250IUCalcium: 94mgIron: 0.8mg