Serves 6
30 min
Breakfast Cups
Recipe GLPR345773242850ec
Golden, handheld breakfast cups made with flaky crescent roll dough, crispy bacon, melted cheese, and a baked egg in the center. Perfect for a quick morning meal or brunch that looks elegant and tastes delicious.
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Ingredients
12 slices bacon
1 package crescent roll dough
12 eggs
1/3 cup shredded cheddar cheese
Directions
Preheat your oven to 400°F. Line a standard 12-cup muffin tin with parchment paper or lightly grease with nonstick spray.
In a skillet over medium heat, cook the bacon strips for about 4 to 5 minutes, stirring occasionally, until they are partially cooked but still pliable—not crispy. Drain on paper towels and set aside.
Remove the crescent roll dough from its packaging and press together to form one large ball, unrolling and kneading out the perforations. Roll out the dough on a clean surface to a thickness of about 1/8 inch.
Using a round cutter or glass, cut out 12 circles from the dough, each about the diameter of your muffin cups. Gently press each circle into the bottom and up the sides of each muffin cup.
Divide the shredded cheese evenly among the 12 cups, sprinkling about 1 teaspoon into the bottom of each dough cup.
Press one partially cooked bacon slice against the inner side of the dough in each muffin cup, curving it to hug the wall.
Carefully crack one egg into the center of each cup, keeping the yolk intact.
Place the muffin tin in the preheated oven and bake for 15 to 17 minutes, until the egg whites are fully set and the dough is golden brown. The internal temperature of the egg should reach 160°F.
