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There is nothing better than these bacon egg and cheese bites! They are quick and easy to make ahead and your kids will devour them!
Bacon, Egg and Cheese Bites – An Easy & Delicious Breakfast!
These Bacon, egg, and cheese bites are the perfect breakfast for hectic mornings. Not only are these totally scrumptious, but like everything I make they are super easy!
All you need is 5 ingredients and about 25 minutes and you can have this deliciously easy breakfast!.
School day breakfasts are always a struggle for me, so I love to make some extra and throw them in the refrigerator for a quick weekday breakfast.
We used turkey bacon in our bites, but you can use whatever kind you like in yours!!
Also, if you have kids who don’t love to eat their veggies, you can chop up some vegetables and throw them in – they will never know! (tell them they are special “sprinkles” for your eggs!
Looking for a sweet breakfast recipe for the weekends? We love this Nutella French Toast Roll-Ups. I mean seriously, anything with Nutella…how can it be bad?
Ingredients
- Eggs
- Bacon partially cooked- not crisp
- Milk
- Shredded cheese
- Crescent dough sheet
Bacon, Egg and Cheese Bites
Ingredients
- 6 eggs
- 10 pieces of Bacon partially cooked- not crisp
- Milk
- Shredded cheese
- 1 tube crescent dough sheet
Instructions
- Preheat oven to 350 degrees
- Spray muffin tin with non-stick cooking spray
- Unroll crescent dough, (seal up the perforations to make one big sheet if you got the “rolls” rather than the “sheet”). Cut dough into even squares.
- Place dough into muffin cups along bottom and slightly up the sides.
- Scramble eggs and add a little milk (makes eggs fluffier)
- Cut bacon stripes in half and place on top of the crescent dough in a criss cross pattern. The bacon will come up along the sides of the cup.
- Carefully pour egg mixture in cup – fill 2/3 way full
- Sprinkle cheese on top of egg mixture
- Bake approx 18 minutes – until eggs are set
- Let cool about 3 minutes – loosen with a knife and pop out of pan
- Enjoy!
love this recipe. I made the egg bacon cheese soufflés for Christmas Brunch and they were a hit! I altered the recipe by cutting the bacon up into little pieces instead of cross crossing the strips. I found the pieces easier to manage when eating.
So glad you loved them! Great variation with the bacon!
Milk doesn’t make eggs fluffier, it makes them more dense. Try a little bit of water in your eggs if you want them to be fluffy.
Actually club soda makes them fluffier!
We made these for dinner and they tasted like a mini quiche. I’d make the following changes: cook the crescent rolls for 1-2 minutes first and cook the bacon all the way through. Crumble the bacon on the partially cooked dough. Add salt, pepper, garlic and dry mustard to spice it up. This is a nice variation on the standard sausage, egg, and cheese breakfast casserole. Thanks.
What do you suggest I change if I want to freeze them and pop them in the microwave in the morning?
I haven’t tried freezing them, but I really don’t think you will need to change a thing!
When do you add the cheese and how much would you recommend?
You add the cheese before you put it in the oven – just sprinkle it on top of the egg. The amount is totally personal preference – I just use a small handful on each.
Can these be made ahead of time and reheated in the morning?
Yup! They sure can!
These look yummy, but I don’t see anywhere where it says how many the recipe makes.