Bacon, Egg, & Cheese Crescent Cups

Bacon, Egg, & Cheese Breafast Cups 1 Bacon, Egg, & Cheese Breafast Cups 2 Bacon, Egg, & Cheese Breafast Cups 3

These are AWESOME!  In fact, they’re pretty similar to my Mini Breakfast Pizzas and Stuffed Bubble Biscuits.  All three recipes include similar ingredients (bacon, egg, and cheese) but just come in different forms.  With the breakfast pizzas, these ingredients are atop an English Muffin.  For the Stuffed Bubble Biscuits, they are stuffed (obviously) inside of biscuit dough.  In this circumstance, however, they are baked inside of crescent roll dough in a muffin tin to make a cute little cup of breakfast food!

These recipes are all similar in ingredients and flavor, but you can pick which one you like best!  Or if you’re like me, you can just try all of them because you like variety :-).  Another delightful thing these three breakfast items have in common is their ability to be reheated days after cooking and can all travel very easily.  In other words, you could make a bunch at one time, microwave them in the mornings before work, and eat them in the car or as you’re getting ready.  These are no muss no fuss and absolutely DELICIOUS!

Bacon, Egg, & Cheese Crescent Cups

Yields: 12 servings

Serving Size: 1 crescent cup

Bacon, Egg, & Cheese Crescent Cups


  • 1 (8-ounce) container of crescent rolls (reduced fat is fine)
  • 6 strips of bacon, cooked and crumbled
  • 5 eggs
  • 1/4 cup milk
  • salt and pepper, to taste
  • 2 green onions, chopped
  • 1/2 cup Cheddar cheese, shredded


  1. Preheat your oven to 350 degrees F and spray your muffin tin with non-stick cooking spray. You want to get good coverage of the spray inside of each of the muffin cups so everything comes out nice and easy later on.
  2. Open up your package of crescent rolls and divide the dough into triangles. It’s easiest to just lay them out on a piece of wax paper.
  3. Take the 8 triangles and place the widest part of them on the bottom of 8 muffin cups.  A tail of dough should be hanging off the side.  Press the dough into the bottoms and up the sides of the muffin cups.  Then take a sharp knife (or kitchen scissors) and cut off the “tail” of the dough.  Use the cut off "tails" to line the 4 remaining muffin cups.  Place muffin tin in the refrigerator while you prepare the filling.
  4. Whisk together eggs and milk. Then, add salt and pepper to taste.
  5. Put your egg mixture into a non-stick skillet and cook over medium-low heat for approximately 5-8 minutes. You want the eggs to be firm but slightly runny. The eggs will finish cooking later in the oven.
  6. Take your muffin tin out of the fridge and spoon the scrambled eggs into each cup. Top the eggs with bacon pieces, chopped green onions, and shredded cheese.
  7. Bake for 15 minutes at 350 F or until the edges of the crescent rolls are golden brown and the cheese is melted.


You can freeze and reheat this dish. Just wait until the cooked breakfast cups are cool, then wrap them tightly in plastic wrap and place in a sealed freezer bag. When re-heating in the microwave it may be best to wrap them loosely in a paper towel to retain moisture.

Source: Recipe Lion


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