Easy Breakfast Egg muffins Recipe
Breakfast egg muffins recipe. This super easy egg muffin cups can be made quickly any day of the week. These egg muffins are delicious.
Servings: 12
Cost: $9.31, $0.78 per Serving
Ingredients
- 1 can Crescent Rolls (8 count)
- 8 Large Eggs
- ½ cup Milk
- 12 Slices Bacon (Cooked and Diced)
- 1 cup Cheddar Cheese (Shredded)
- ½ tsp Salt
- ½ tsp Pepper
Instructions
- Preheat the oven to 350 degrees F and spray a muffin pan with non-stick cooking spray.
- Roll out 1 can crescent rolls, press the seams together, and cut the dough into 12 even squares.
- Place 1 crescent roll square into the bottom of each muffin cup.
- Sprinkle the 12 cooked and diced bacon slices evenly over the crescent roll dough in each muffin cup.
- In a large bowl, whisk together 8 large eggs, ½ cup milk, 1 cup shredded cheddar cheese, ½ teaspoon salt, and ½ teaspoon pepper.
- Pour the egg mixture evenly into each muffin cup until each cup is approximately ¾ full.
- Bake for 16–18 minutes until the eggs are set and firm.
- Let the egg cups rest for 5 minutes before serving. The egg cups will rise while baking and settle as they cool.
- Serve warm and enjoy!
Notes
Store leftovers in an air tight container for up to 5-7 days.
Nutrition
Calories: 244kcal | Carbohydrates: 9g | Protein: 10g | Fat: 19g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 495mg | Potassium: 108mg | Fiber: 1g | Sugar: 3g | Vitamin A: 278IU | Calcium: 97mg | Iron: 1mg
