Over this past weekend I made these Crescent Bacon and Egg Bites. They were so simple to make, and they were done on less than 30 minutes. Oh, and they tasted really good too! These fun little breakfast egg bites would be perfect to make and reheat in the mornings for a quick grab and go kind of breakfast. A quick 30-60 seconds in the microwave would be all they would need to be reheated.
Ingredients
This recipe starts with a tube of refrigerator crescent roll dough. You can use the perforated crescent rolls or the sheet of crescent roll dough. Both come in the tubes. Once you remove them from the tube keep them rolled up. Then cut the rolled-up dough into 8 pieces like in the picture below. Using your fingers press a well in the center. Each piece should be about 2 to 2 1/2 inches wide with a rim that is about 1/2 inch high. Remember when you made pottery with clay in grade school art class? You get to use that technique here, but with pastry dough.
Beat together with a fork the eggs and the milk. Scramble the eggs and milk mixture in the melted butter in an 8 inch fry pan. Spoon about a tablespoon of the scrambled eggs into the crescent rolls.
Baking
Bake the crescent rolls with the scrambled egg mixture in the oven until they are golden brown. Remove from the oven and top with the bacon crumbles and shredded cheddar cheese. Put back into the over n for about 2 minutes or until the cheese is melted.
Serving
Serve immediately. Any leftovers can be refrigerated and reheated for later. These serve well with a fruit plate, yogurt, Fruit & Cream Cheese Danish, or with muffins.
These Crescent Bacon & Egg Bites would be perfect to microwave for 30-60 seconds and have a quick week morning breakfast.
Give these Crescent Bacon and Egg Bites a try today!
Happy Cooking!
Cresent Bacon and Egg Bites
Equipment
- 1 Baking sheet
- 1 Small bowl
- 1 Spatula
- 1 Small fry pan
Ingredients
- 3 large Eggs
- 1½ tbsp Milk
- 1 tbsp Butter
- 1 tube Refrigerator Crescent Rolls
- ½ cup Bacon Crumbles
- ½ cup Cheddar Cheese Shredded
Instructions
- Preheat the oven to 375 degrees.
- In a small bowl beat together the eggs and milk. Heat up a frying pan and add the butter. When it is melted add the beaten eggs. Scramble until the eggs are the desired doneness. Set aside.
- Open the tube of refrigerator crescent rolls. Do not unroll or separate them. Slice the roll of crescent rolls in 8 pieces to be your cups for the scrambled eggs.
- Place each crescent roll piece on a baking sheet. In the center of each crescent roll press a well in the center with a rim around the edge. You will want them to be about 2 to 2½ in size with a rim that is about ½ inch high.
- Place about 1 tbsp of the cooked scrambled eggs mixture into the center of the crescent rolls well. Fill the well full of the eggs.
- Bake for 10-12 minutes on an ungreased baking sheet or stone. Remove from the oven.
- Top with the bacon crumbles and the shredded cheese. Put back into the oven for 1-3 minutes or until cheese is melted.
- Serve immediately. Refrigerate any remaining crescents.
