Breakfast Cupcakes

Breakfast Cupcakes

Here it is, the infamous "Breakfast Cupcake" recipe which has to be one of the most popular things I've ever made.

What you'll need:

Pillsbury Crescent Rolls
Shredded Cheddar
Bacon
Eggs


Pre-heat the oven to 350 degrees.

Bacon:
Fry the bacon in a pan until crisp. (Don't forget to save the bacon grease!)

Once the bacon has cooled, crumble or chop it into small pieces.

 * Pre-cooked bacon works great and cuts cooking time, chopped breakfast sausage could also be used.

The crescent roll base:

Take one of the pre-cut triangles of crescent roll dough, and putting two corners together create a cup shape with one cup being placed in each opening of a muffin tin.

Use your fingers to press and seal any gaps in the dough cup.

Bake 12-15 minutes or until golden brown

Eggs:

Use a little of the reserved bacon grease to keep eggs from sticking to pan.

Scramble eggs in hot pan stirring frequently.

Assemble: 

Once the crescent cups are golden, use the backside of a teaspoon to gently create a deep indention in the center of each cup for the filling.

Place about a heaping teaspoon of scrambled egg in each crescent cup.

Top each crescent cup with the crumbled bacon.

Top each crescent cup with the shredded cheddar.

Bake another 1-5 minutes until the cheese has melted.

***Note: It helps to put the cheese on after the eggs/bacon because it acts like a glue holding everything together. If you use pre-cooked bacon, or even sausage, you could easily just mix them in with the eggs while scrambling to make assembly even easier.