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.
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⭐Why This Recipe Works
- Makes a great quick weekday breakfast
- 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 Ÿ 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
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.
You can store them in an airtight container in the refrigerator for up to 3 days or freezer them for up to 2 months and warm up in the microwave when ready to use.
🍳Related Recipes
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ð Recipe
Turkey Bacon and Egg Breakfast Muffins
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.
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Ned
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
Love new breakfast ideas and these look so good but easy to make, can't wait to try.
Kim
We loved these! Great addition using the crescent rolls to help make them sturdy and extra delicious. Loved the texture of the eggs!
Caroline
I love how super easy these are and great to grab and go, too.
Jaren
Fabulous idea! Pinned!