((Individual)) Puffy Cheesy Egg & Bacon Casseroles ((muffins))

((Individual)) Puffy Cheesy Egg & Bacon Casseroles ((muffins))

I like to have a few things stocked in my fridge at all times: eggs, cheese and bacon being at the top of my list. Oh, and milk, Dijon mustard, apricot preserves, fresh cilantro & parsley, carrots, celery, lemons & fresh fruit. It is always a bonus if I have some type of pastry dough, whether it be canned biscuits, frozen puff pastry, pre-made pie crust or a can crescent dough. Having a pre-made pastry on hand brings with it unlimited ((tasty)) meal options.


Even though I still hadn’t been to the grocery store to re-stock after our Napa trip, I was happy to see cheese, eggs, bacon and one solitary can of crescent rolls ready and waiting — right there in my fridge.

I recently made a similar breakfast muffin using a can of biscuits, bacon & cheese ((you can read about that HERE)). Those were a hit in my house — but I wanted to try something different. This time, I wanted to see what crescents and eggs would do together in the oven. Now this was risky because I have 2 kiddos who love eggs and 2 kiddos who don’t love eggs so much. But I went for it ((and hoped they were not looking as I filled each muffin cup)).


I started by unrolling the crescent dough, flattening it slightly & then ((using my biscuit cutter)) I cut out 24 uniform disks. The last few disks were a mismatch of the leftover bits of crescent.

I placed one disk in the bottom of each muffin liner.


Next, I dropped one 1/3 ounce cube of cream cheese on top of each crescent disk. Does that seem like a random amount?? Well, I cut the 8 ounce block in half & then cut that 4 ounce portion into 12 even cubes. If I am calculating correctly, that amounts to 1/3 ounces each. Don’t check my math though ((hah)).


I gave my ((4 large)) eggs a light beating and poured them over the cream cheese. It is important to make sure you add an even amount ((so that the muffins bake evenly & don’t overfill the liners — oh and so you don’t run out of egg)). I think if you start by adding about 2T of egg to each cup you should have enough for each cup. ((Notice in the above picture, the egg doesn’t even fill the cup halfway.))


Top with some chopped pre-cooked bacon and shredded sharp cheddar cheese, making sure to reserve a little of each for the tops.


Place the last crescent disk on top, sprinkle the remaining bacon and cheese and place in a 400° oven for 14 minutes.


I peeked in the oven a minute or two before cooking time was completed and I immediately knew… “This will be good!”. The egg did something wonderful — it puffed. It was a beautiful sight.


Just look at how they filled out the liner – but didn’t overflow! And they were so light and airy.


Oh, and that little drop of cream cheese did something magical. The cheesy center oozed through and added just the right amount of tang to the muffin. I want to find the rewind button and eat one all over again, they were just that good! AND – I am happy to report (((da da da daaaaah!))): all four kiddos loved ((or liked depending upon if they were originally an egg lover or not)) them!! YAY for a happy & yummy homemade breakfast!

((Individual)) Puffy Cheesy Egg & Bacon Casseroles ((muffins))
Serves 6
A simple and speedy savory breakfast treat that does not taste simple - or speedy. The slight sweetness of the crescent roll soaks into the salty egg and puffs gloriously while baking. The bacon and cheese do what bacon and cheese do best - and make this a breakfast that must be on repeat!
Write a review
Prep Time
5 min
Cook Time
14 min
Prep Time
5 min
Cook Time
14 min
310 calories
5 g
189 g
24 g
18 g
12 g
97 g
662 g
1 g
0 g
10 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 310
Calories from Fat 215
% Daily Value *
Total Fat 24g
Saturated Fat 12g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 189mg
Sodium 662mg
Total Carbohydrates 5g
Dietary Fiber 0g
Sugars 1g
Protein 18g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 can crescent roll dough
  2. 4 ounces of cream cheese, cut into 12 cubes
  3. 4 eggs, lightly beaten and lightly salted
  4. 12 slices of pre-cooked bacon
  5. 1 to 1 1/2 cups hand shredded sharp cheddar cheese
  1. Preheat oven to 400°. Line a muffin tin with nonstick paper liners. Unroll the crescent sheet, flatten slightly and using a small biscuit cutter (the diameter of the bottom of the muffin tin), cut out 24 crescent disks. The last few disks may need to be formed from the leftover crescent scraps.
  2. Lay one disk in the bottom of each liner.
  3. Add a cube of cream cheese to each cup.
  4. Pour approximately 2T of egg to each cup, continuing to add equal amount until the egg mixture is gone.
  5. Top with bacon & cheese - making sure to reserve a little for garnish.
  6. Place the remaining crescent disk on top and sprinkle each cup with the last bit of bacon and cheese.
  7. Place in a preheated oven for 14 minutes. Remove and serve hot.
  8. Serves 6 - 8
  1. As a variation, try adding fresh herbs like parsley or chives to the egg -- or a chopped green chilies! Yum!
Food for a Year: https://foodforayear.com/