Bacon, egg, and cheese breakfast cups

 

Looking for a cheap, quick, and delicious breakfast recipe?  Look no further. These breakfast cups made from scrambled eggs, bacon, and shredded cheese are the perfect addition to a brunch spread or breakfast table.  And since the egg, bacon, and cheese is contained in a delicously-doughy cup, they are super portable and easy for kids to eat!

 

Here’s what you’ll need:

 

   

                     Muffin tin                                            Eggs (5 eggs per 6 breakfast cups)

 

  

                 Bacon (I use turkey)                          Shredded cheddar cheese (reduced fat)

 

Crescent rolls

 

Step 1: Preheat your oven to 350 degrees and spray your muffin tin with non-stick cooking spray.  You want to get good coverage of the spray inside of each of the muffin cups so everything comes out nice and easy later on.

 

Step 2: Open up your package of crescent rolls and divide the dough into triangles.  It’s easiest to just lay them out on a piece of wax paper.

 

Step 3: Take one triangle and place the widest part of it on the bottom of a muffin cup.  A tail of dough should be hanging out the side.

 

Step 4: Take a sharp knife and cut off the “tail” of the dough.  Then use it to line the part of the muffin cup that isn’t already covered in dough.

 

Repeat this process for the remaining muffin cups. Then, put the muffin tin in the refrigerator to chill while you prepare the filling.

 

Step 5: Place your bacon on a microwave safe plate and cook in the microwave for 3 minutes-turn the plate-2 more minutes. (You could also cook it on the stove but this method is faster and you don’t have to worry about watching it in a pan).

For 6 breakfast cups you only need 3 pieces of bacon—I made extra so Mr. Ly could have a snack while he waited.  Extra bacon is never a bad thing in my opinion.

 

Step 6: Crack your 5 eggs into a bowl.  Add 1/4 cup milk and scramble the yolks using a fork or wire whisk.  Then, add salt and pepper to taste.

 

 

 

Step 7: Put your egg mixture into a pan and cook over medium-low heat for approximately 5-8 minutes.

 

You want the eggs to be firm but slightly runny.  The eggs will finish cooking later in the oven.

 

Step 8: Take your muffin tin out of the fridge and spoon the scrambled eggs into each cup. (As you can see from the glare on the pan I used lots of non-stick spray!)

 

Step 9: Take your cooked bacon out of the microwave and crumble pieces on top of the eggs.

 

 

Step 10: Top the eggs and bacon with some shredded cheese.

 

Step 11: Place the breakfast cups into the pre-heated oven and cook for 15 minutes or until the edges of the crescent rolls are golden brown and the cheese is melted.

 

Step 12: Once the cups are finished, remove from the oven and run a sharp knife around the edges of each muffin cup.

 

Step 13: Serve and enjoy!

 

Here’s a shot showing how nicely they hold up even after a big bite!

 

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