Turkey Bacon and Egg Breakfast Muffins

These Turkey Bacon and Egg Breakfast Muffins are a great tasting way to start the day. The family will love these easy-to-make egg and bacon muffins with turkey bacon, crescent dough, and cheddar cheese. Make a batch to keep in the freezer for a quick breakfast on busy mornings. Also, try our Breakfast Egg Muffins with Hashbrowns and Sausage Egg Muffins.

⭐Why This Recipe Works

• Makes a great quick weekday breakfast like this Popover Recipe.
• Combines the yummy flavor of turkey bacon, crescents and cheese
• Low prep time and cooking time is just 20 minutes

🥣Ingredient Notes

• Whole eggs - I used large eggs
• Turkey Bacon, chopped - a healthy source of protein in this recipe
• Tube of crescent rolls - You will want one that comes with 8 crescent rolls since you will be using 6 of them for this recipe.
• Salt and black pepper - to taste

📋Step by Step Instructions

STEP 1: Preheat oven to 350 degrees.

STEP 2: Spray the muffin tin with cooking spray.

STEP 3: Open up a tube of crescent rolls. Remove the dough from the tube and unroll it. The dough is made of crescent triangles.

STEP 4: Form each triangle into a muffin cup in the muffin tin. Make sure that there are no openings in the dough or the eggs will leak through.

STEP 5: In a large bowl, whisk eggs and add cheese and 4 slices of chopped Turkey Bacon. Mix well.

STEP 6: Divide mixture evenly between the 6 muffin cups, making sure each is ¾ full. Do not fill to the top. You may have extra egg mixture depending on the size eggs you used.

STEP 7: Bake at 350 degrees for 17-20 minutes or until a fork stuck in the center of the egg comes out dry. Remove from pan and add salt and pepper to taste before serving.

👩🏻‍🍳Expert Tips

Tip 1: All ovens cook differently. Mine were done at 17 minutes. If the crescent roll dough starts to brown too much, you can place some foil over it while the eggs continue to cook.

Tip 2: You can use chopped turkey sausage instead of turkey bacon.

Tip 3: To make these a little healthy, you can use reduced-fat crescent rolls.

🤷🏻‍♀️Recipe FAQs

🍳Related Recipes

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📖 Recipe

Turkey Bacon and Egg Breakfast Muffins

These Turkey Bacon and Egg Breakfast Muffins are a great tasting way to start the day. The family will love these easy-to-make egg and bacon muffins with turkey bacon, crescent dough, and cheddar cheese. Make a batch to keep in the freezer for a quick breakfast on busy mornings.

5 from 5 votes

Print Pin Rate

Course: Breakfast

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 6

Calories: 218kcal

Author: Vicky

Ingredients

• ▢ 3 eggs
• ▢ 4 slices Turkey Bacon chopped
• ▢ ¼ cup shredded cheddar cheese
• ▢ 1 tube crescent rolls
• ▢ Salt and pepper to taste

Instructions

• Preheat oven to 350 degrees.
• Spray the muffin tin with cooking spray.
• Open up a tube of crescent rolls. Remove the dough from the tube and unroll it. The dough is made of crescent triangles.
• Form each triangle into a muffin cup in the muffin tin. Make sure that there are no openings in the dough or the eggs will leak through.
•  In a large bowl, whisk eggs and add cheese and 4 slices of chopped Turkey Bacon. Mix well.
• Divide mixture evenly between the 6 muffin cups, making sure each is ¾ full. Do not fill to the top. You may have extra egg mixture depending on the size eggs you used.
• Bake at 350 degrees for 17-20 minutes or until a fork stuck in the center of the egg comes out dry. Remove from pan and add salt and pepper to taste before serving.

Video

Notes

All ovens cook differently. Mine were done at 17 minutes. If the crescent roll dough starts to brown too much, you can place some foil over it while the eggs continue to cook.

You can use chopped turkey sausage instead of turkey bacon.

To make these a little healthier, you can use reduced-fat crescent rolls.

This nutritional information is approximate and was calculated using online calculators. Your nutritional information may vary depending on numerous factors.

Nutrition

Calories: 218kcal | Carbohydrates: 16g | Protein: 8g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 96mg | Sodium: 571mg | Potassium: 71mg | Sugar: 4g | Vitamin A: 166IU | Calcium: 46mg | Iron: 1mg

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