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2 stuffed crescent rolls on a blue plate
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5 from 4 votes

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 mins
Cook Time13 mins
Total Time33 mins
Course: Breakfast, Brunch
Cuisine: American
Keyword: bacon and egg stuffed crescents, how to make breakfast stuffed crescent rolls, stuffed crescent rolls
Servings: 8 servings
Calories: 282kcal
Author: Amanda Finks


  • 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


  • 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.



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


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