Bacon, Egg and Cheese Breakfast Muffins

I’ve been scouring Pinterest for breakfast-on-the-go ideas for Soso and here’s a recipe idea that works!  There’s enough protein and carb to be satisfying.  They are easy to make and best of all, they can be frozen. I modified the recipe from Adventure of our Fami-Ly, but there are many, many versions out there.

Below is the picture of what you need. Look the original recipe site is on the iPad!  Basically, you need partially scrambled eggs, bacon, shredded cheese and refrigerated crescent roll dough.


The site says to partially cook the egg until it’s no longer loose, but runny.  However, a pinner stated she just poured the uncooked egg mixture straight into the dough cup with no problems.


I microwaved the bacon to avoid all the grease splatter.


This is about 1 cup of shredded cheddar cheese.


The Pillsbury Crescent Rolls come in count of 8 so I needed to use two cans.  I cooked the 4 left-over as regular rolls and Soso enjoyed eating them as breakfast the next day slightly toasted.


I forgot to take a prior photo that shows the biggest part of the triangle dough goes into the cup.  Wedge the edges around fill the cup, see below.


Fill with eggs, top with bacon and cheese.


Bake at 350 degrees for about 15 minutes or until you see the edges of the dough looking golden.


Take them out to cool.  I forgot to add in the beginning to spray the muffin tin thoroughly with oil spray.  This will allow the muffins to pop out easily. I didn’t even have to run a knife around the edges.


This is what the inside looks like… a little out of focus because I had the f stop set to low.


I set aside a couple for the week and threw the rest in the freezer.  I defrost one at a time in a sealed plastic bag.  Soso has tried both the microwave and the toaster oven for re-heating and she prefers using the toaster oven.

Bacon, Egg and Cheese Breakfast Muffins

Prep time: 15 mins   Cook time: 15 mins
Makes: 12 muffins


6 strips bacon (I used turkey), cooked and crumbled
1 cup shredded cheese of your choice (I used sharp cheddar)
2 cans refrigerated crescent rolls
8 eggs
1/4 cup milk
salt and pepper

*cheese and bacon quantity can be to taste. I used slightly less than 1 cup because I didn’t want it to be too cheesy and greasy.


Pre-heat oven to 350 degrees. Thoroughly spray muffin tin with spray oil and set aside. Put a little oil into a frying pan over medium heat.

Separate out the crescent roll dough into separate triangle pieces. Place each triangle into the muffin cup with the largest part of the triangle in the cup. Wrap the edges of the triangle around to fill the rest of the cups. Throw the muffin tray it

Crack 8 eggs into a medium sized bowl. Add milk, salt and pepper to taste and whisk briefly. Put a little oil into a frying pan over medium heat. Pour egg mixture and cook scramble style for a few minutes until the egg is firm, but still runny.

Take out the prepared muffin tray from the refrigerator and quickly fill each cup with the egg mixture. Top with bacon and cheese and bake for about 15 minutes or until the edges turn golden brown.

Cool for a few minutes, remove the muffins and eat immediately or cool before freezing in resealable plastic bags.

Thaw individual muffins and microwave briefly or toast to reheat before eating.


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