Bacon Egg & Cheese Breakfast Cups
Bacon egg & cheese breakfast cups using Pillsbury canned pizza dough. These are easy to make and extra delicious!
We are currently in a state of “snowed in!” with no end in sight. There’s a big winter storm happening right now in Eastern Wisconsin and it is absolutely stunning! I love when everything is covered in white! The world always seems so still … and innocent! I love it!
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Because of the cold, I wanted to make a nice and warm breakfast for my family. I scoured the refrigerator to see what I had on hand. I ended up making these DELICIOUS bacon, egg & cheese breakfast cups using a can of premade Pillsbury pizza dough. They were a tweak to my Christmas Morning Casserole featured in my 12 Easy Breakfast Recipes for The Holidays.
My entire family loved these bacon, egg & cheese breakfast cups! They’re extra fun because they are muffin shaped so they’re essentially a finger food! Who doesn’t love that?!? The boys got to keep coloring while they filled their bellies!
I prefer to use organic, free-range eggs from our backyard hobby farm chickens! (p.s. check out this post How To Check If Eggs Are Still Edible | Egg Float Test).
Bacon, Egg & Cheese Breakfast Cups
Ingredients
- 1 can Pillsbury Pizza Dough
- 3 eggs
- 1/4 c milk
- 1/2 c grated cheddar cheese
- 8 pieces cooked bacon, chopped
- 1/4 tsp garlic powder
- salt & pepper to taste
Instructions
- Roll out pizza dough on a flat surface
- cut 3-4" circles using either a glass cup or circle cookie cutter
- Lay cut out pizza dough rounds into cupcake/muffin pan
- In a bowl mix together eggs, milk, garlic, salt & pepper
- Pour egg mixture into dough
- Sprinkle in cheese and bacon pieces
- Bake at 350 degrees F for 18-20 minutes, or until golden brown
More Pillsbury Crescent Roll Recipes!
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Well, I’m almost sure I’ve ruined my first batch (in the oven right now). First, the pizza dough was a thin crust so it starts there. My glass was 3” wide so not quite as large as I think it needed. I put 3-4tsp in each muffin and they came right up to the edge of dough (a couple over it with my novice hood that the dough would rise above the egg). But… It doesn’t look that’s going to happen so next batch use a larger glass? Never fill egg mixture above pizza dough line? Look for dough that isn’t a thin crust..??? I didn’t see any reviews or remarks so just hoping against hope here..🙃
Hi Patty, I’m sorry to hear that your first batch didn’t turn out. As far as the cup size goes, you may need to adjust it based off of how large your muffin tins are…each brand can vary even by the slightest bit (some are deeper than others).
As far as where should you fill to – I don’t fill all of the way, I just leave a little rim of dough showing.
Hope they tasted great, even if they didn’t look picture perfect!