Bacon and Egg Cupcakes

Here is a great breakfast you can eat all weekend!  I got this right off, of course I changed a few things 🙂  You can use regular bread(martha style), any type of pillsbury dough in the tube or puff pastry dough you buy in the frozen aisle(my style).  The pillsbury dough tubes usually have shorter baking time then the eggs, so if you go with that your dough will be crispy and plenty brown on the edges.
  • pillsbury dough crescent croissants
  • half a pound of bacon (healthier option turkey bacon)  Or simply omit meat entirely
  • 8 large eggs
  • coarse salt and ground pepper
  • green green onions chopped for toping (optional)
  1. Preheat oven to 375 degrees.  With a rolling pin, flatten croissants triangles slightly, then press triangles into each muffin cup, with a cookie cutter trim excess dough, making sure croissant dough comes up to edge of cup, overlapping slightly. Use extra croissant dough to patch any gaps.
  2. In a large skillet, cook bacon over medium, until almost crisp, 4 minutes, flipping once. (It will continue to cook in the oven.) Lay 1 bacon slice in each bread cup and crack an egg over each. Season with salt and pepper. Bake until egg whites are just set, 20 to 25 minutes. Run a small knife around cups to loosen croissants. Serve immediately.

If want to save left overs, store in air tight container, heat up in oven.


Eggs are a great source of protein but small in serving size.  You can have and egg in the morning and the protein will keep your hunger under control till lunch or a healthy snack.  Eggs are also a great source for Omega 3’s, which help with reducing inflammation.  Other benefits include brain and nerve health, the list goes on!