Turkey Bacon Egg Muffins with Crescent Rolls
These turkey bacon egg muffins are an easy make-ahead breakfast made with eggs, cheddar cheese, turkey bacon, and crescent roll dough. They're freezer-friendly, portable, and perfect for busy mornings.
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.
- 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.
Nutrition
Calories: 218kcalCarbohydrates: 16gProtein: 8gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 96mgSodium: 571mgPotassium: 71mgSugar: 4gVitamin A: 166IUCalcium: 46mgIron: 1mg
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