Looking for an easy make-ahead breakfast that the whole family will actually eat? These Turkey Bacon and Egg Breakfast Muffins combine fluffy eggs, turkey bacon, cheddar cheese, and crescent roll dough into a portable breakfast that's perfect for busy mornings.
I love making a batch ahead of time for school mornings and quick breakfasts during the week. They're easy to customize with your favorite add-ins and can be stored in the refrigerator or freezer for a grab-and-go meal whenever you need one.
Looking for more make-ahead breakfast recipes ? Try our Breakfast Egg Muffins with Hashbrowns and Sausage Egg Muffins.
Jump to:
If you enjoy baking with crescent roll dough, be sure to check out my Crescent Roll Breakfast Ideas. You'll find easy recipes for busy mornings, holiday breakfasts, and family brunches.
Why You'll Love These Breakfast Muffins
- Easy to make ahead for busy mornings
- Freezer-friendly and great for meal prep
- Packed with protein from eggs, cheese, and turkey bacon
- Kid-friendly and easy to customize
- Uses simple ingredients you may already have on hand
- Portable breakfast for school, work, or travel
Ingredient Notes
- Eggs: I use large eggs for this recipe. If your eggs are extra large, you may have a little extra egg mixture.
- Turkey bacon: Cook and chop the turkey bacon before mixing it with the eggs. You can also substitute cooked regular bacon, breakfast sausage, or diced ham.
- Crescent roll dough: A standard tube of refrigerated crescent rolls works best. Press the dough firmly into each muffin cup to help prevent the egg mixture from leaking during baking.
- Cheddar cheese: Sharp or mild cheddar both work well. You can also use Colby Jack, Monterey Jack, or mozzarella for a different flavor.
How to Make Turkey Bacon and Egg Breakfast Muffins
Preheat the oven and lightly coat a 6-cup muffin pan with cooking spray.
Press a crescent roll triangle into each muffin cup, making sure to seal any gaps so the egg mixture doesn't leak while baking.
Whisk together the eggs, cheddar cheese, and chopped turkey bacon until well combined.
Divide the egg mixture evenly among the prepared muffin cups, filling each about three-quarters full.
Bake until the eggs are set and the crescent dough is golden. Let the muffins cool for a few minutes before removing them from the pan. Season with salt and pepper, if desired, and serve warm.
Expert Tips
- Press the crescent dough firmly into each muffin cup and check for gaps to help prevent leaks.
- Bake just until the center is set. Overbaking can make the eggs less tender.
- Let the muffins cool for a few minutes before removing them from the pan.
- For extra flavor, add diced bell peppers, green onions, or spinach to the egg mixture.
- If the tops begin browning before the eggs are fully cooked, loosely cover the pan with foil.
FAQs
Yes. These are perfect for meal prep. You can store them in an airtight container in the refrigerator for up to 3 days or freeze them for up to 2 months and warm up in the microwave when ready to use.
Yes. Let them cool completely, then wrap individually or store in a freezer-safe container. Reheat directly from frozen or thaw overnight in the refrigerator.
Monterey Jack, mozzarella, Colby Jack, and pepper jack all work well in this recipe.
Absolutely. Cook the bacon until crisp and chop before adding it to the egg mixture.
Be sure to coat the muffin pan thoroughly with cooking spray and allow the muffins to cool for a few minutes before removing.
We will be using a 6 cup muffin tin for this recipe.
If you want some veggies, add chopped bell pepper, spinach, or chopped onions.
Related Recipes
📖 Recipe
Turkey Bacon Egg Muffins with Crescent Rolls
Video
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.
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.
- Muffin cups may vary in size, so baking time can vary slightly.
- Allow muffins to cool before storing.
- Great for meal prep and freezer breakfasts.
- Customize with vegetables or different cheeses.
Ned says
These were amazing for breakfast! I made them for my family and they couldn't tell it was turkey bacon. Thank you so much for this awesome recipe!
Sara says
Love new breakfast ideas and these look so good but easy to make, can't wait to try.
Kim says
We loved these! Great addition using the crescent rolls to help make them sturdy and extra delicious. Loved the texture of the eggs!
Caroline says
I love how super easy these are and great to grab and go, too.
Jaren says
Fabulous idea! Pinned!