Bacon Egg and Cheese Crescents

Bacon Egg and Cheese Crescents – Crescent rolls stuffed with scrambled eggs, crumbled bacon, and cheese.  This crescent roll breakfast is perfect for brunch or a weekend breakfast.

How to make this crescent roll breakfast recipe.

• Unroll a package of crescent rolls and separate the dough into 8 triangles. 
• Gently stretch out the dough.
• Push the center of each triangle down into the center of a muffin cup in a nonstick muffin tin.
• The 3 points of the triangle should be sticking out of the top of the muffin cup.

• Spoon cooked scrambled eggs into the crescent roll dough.
• Use the back of a spoon to smash the eggs down into an even flat layer. 
• Top the eggs with cooked crumbled bacon. 
• Top the bacon with shredded cheddar cheese.

• Fold the points of the crescent roll over the top of the filling trying to cover as much of the filling as possible.  
• Pinch the dough together where it touches.

• Bake for 12-13 minutes.
• Cool for 5 minutes before removing from the muffin tin.
• Serve warm.

What to serve with these Bacon Egg & Cheese Crescents:

• Honey Vanilla Fruit Salad
• Watermelon Sangria
• Baked Oatmeal Muffins

Did you make this crescent roll breakfast recipe?  Don’t forget to give it a star rating below! 🙂

Bacon Egg & Cheese Crescent Roll recipe

Bacon Egg and Cheese Crescents - Crescent rolls stuffed with scrambled eggs, crumbled bacon, and cheese.  Perfect for brunch or a weekend breakfast.

Prep Time20 minutes mins

Cook Time13 minutes mins

Total Time33 minutes mins

Servings: 8 servings

Calories: 282kcal

Author: Amanda Finks

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5 from 5 votes

Ingredients

• 8 slices (about 8 oz.) bacon
• 4 large eggs
• 2 tablespoons milk
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 tablespoon unsalted butter
• 1 (8 oz.) tube refrigerated crescent roll dough
• 1/4 cup shredded cheddar cheese

Instructions

• Bake or fry the bacon according to its package directions. Cool. Blot grease away with paper towels. Chop or use your hands to crumble the bacon into very small pieces.
• Add the eggs, milk, salt, and pepper to a large bowl. Whisk until the eggs are well scrambled. Add the butter to a medium skillet and place over medium heat until the butter is melted. Add the eggs to the skillet. Cook the eggs, stirring occasionally, for 5 minutes until the eggs are done (160 degrees Fahrenheit).
• Preheat oven to 375 degrees Fahrenheit.
• Unroll and separate the crescent roll dough into 8 triangles. Gently stretch out the dough. Push the center of each triangle down into the center of a muffin cup in a nonstick muffin tin. The 3 points of the triangle should be sticking out of the top of the muffin cup.
• Divide the cooked eggs between the crescent rolls. Use the back of a spoon to smash the eggs down into an even flat layer. Top the eggs with the bacon. Top the bacon with the shredded cheese.
• Fold the points of the crescent roll over the top of the filling, trying to cover as much of the filling as possible. Pinch the dough together where it touches.
• Bake for 12-13 minutes.
• Cool for 5 minutes before removing from the muffin tin.* Serve warm.

Notes

*Don’t leave them in the muffin tin for much longer than 5 minutes or the bottoms will get soggy.

Nutrition

Serving: 1stuffed crescent | Calories: 282kcal | Carbohydrates: 12g | Protein: 8g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 119mg | Sodium: 505mg | Potassium: 95mg | Sugar: 3g | Vitamin A: 225IU | Calcium: 45mg | Iron: 0.9mg

Course Breakfast, Brunch

Cuisine American

Keyword bacon and egg stuffed crescents, how to make breakfast stuffed crescent rolls, stuffed crescent rolls

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