Crescent Roll Egg Cups
A croissant filled with bacon and egg sounds like a fantastic breakfast, right? These crescent roll egg cups deliver all that delicious flavor as the best possible way to start your day.
Servings: 6 pcs
Ingredients
- 1 can crescent roll
- 6 slices bacon
- 6 eggs size S or M
- Shredded cheese
- Salt and pepper
Instructions
- I used large paper muffin liners for this recipe. If you work directly in a muffin tin, that’s fine too, just line the cavities with parchment paper.
- Take a piece of crescent dough and use it to line the muffin cups, pressing the seams together firmly. An extra edge sticking up at the top is fine, but make sure not to create double layers of dough. Otherwise, it will rise too much and there won’t be enough room for the filling.
- Place a slice of bacon in each cup and press it down neatly. Crack one egg into each cavity; smaller eggs work best. With a size M egg, there’s a risk it might overflow slightly.
- Sprinkle some shredded cheese over the eggs and season with salt and pepper.
- Bake the croissant muffins for 12–15 minutes at 200 °C/400˚F (conventional oven)
- Let the muffins cool slightly in their cups before removing them. They’ll be a bit firmer and easier to release.
How to store
I prefer serving them right away, but they’re also delicious once cooled. You can store them in the refrigerator for 2 to 3 days. Reheating is possible, warm them for about 10 minutes at 180 °C/350˚F (conventional oven).