Thursday, September 8, 2011

Breakfast Egg Muffins

by Bannon

One of my friends posted this recipe on Facebook a few weeks ago and I happened to have a can of crescent rolls in the fridge so that Sunday I surprised the kids with these.  Both the kids and dh raved about how great they were and they were so simple to make.

Breakfast Egg Muffins

  • One can of crescent rolls
  • eight eggs
  • eight slices of precooked bacon (or bacon bits)
  • shredded cheese
 Grease your muffin pan with butter or spray and set the oven for the temperature that is on the crescent roll package.  Separate the crescent triangles, lay one in each of the muffin cups leaving the edges to hang outside for the moment.  Crack an egg into each cup on top of the crescent dough.  Place the bacon on top along with the shredded cheese.  Fold the remainder of the dough on top of the cheese and pop into the oven for 16 minutes.  

 A few tips about these muffins: I gently stretched the triangles to make the dough fit a bit better in the cups.  I also used bacon bits because I had no bacon slices and it worked just fine.  Cooking for 16 minutes didn't completely cook the eggs, the yellow was just a bit soft in the middle.  It was suggested by the family that adding a little salt to each muffin would help with the taste.  They made a great breakfast the next day as well.

This post is linked to Twisted Thursday.

1 comment:

  1. Thanks for linking up with me - those look sooo good :) I've had lots of problems with breakfast muffins being too salty so this is promising that you have to add salt!