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:
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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.
Servings: 8 servings
Calories: 282kcal
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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
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AMAZING! These are perfect for weekend brunch with the fam!
These look perfect for brunch!
These look ahhhhh-mazing and would be perfect with watermelon sangria! 🙂
Very good. Even our grandson, teenager, likes them.
Very good! I added chopped red pepper to mine.
Came out perfect!! I did find that putting the longer point of the pastry triangle and then bringing the shorter 2 points covered better. My husband likes sausage so I might make him some with sausage next time.
Thank you!
Very good. My two 8 year old sons, 4 year old son and husband all loved them too. I’ll be making them the night before also so the kids can have them before school. They are picky when they first wake up but I know they’ll definitely fill up on these. I used grated cheddar in the scrambled eggs and American cheese on top. So much more convenient then a messy crescent sandwich.