Well, y’all, it’s here. The Week of Eating. Which for me is generally followed by The Month of Eating (Christmas Cookies and Hot Cocoa), concluded by The Big Christmas Feast and then repeated once more by The Big New Year’s Feast and then finally, finally, I am worn out. Mostly.
So we should do this thing right and kick things off with a hearty breakfast/brunch of bacon quiche crescent cups, amiright?
I hope you’re more in the I Love Bacon camp and less in the Seriously, More Bacon? camp as this is, in fact, the second recipe in a row in which I have featured the ingredient. In our house, bacon is a regular staple, now more than ever since our two-year-old has discovered it and realized what she’s been missing all of her little life (a la Ted Mosby in HIMYM). It’s not like we eat it daily, let me assure you. But we like to have it with our weekend breakfasts or in BLTs or in salads or in these bacon quiche crescent cups, which have a double layer of bacon. Ahem.
But let’s talk more about these cups, shall we? You start with buttery soft Immaculate Baking organic crescent roll dough, cut it into squares, press those squares into muffin cups and fill each cup with bacon, a creamy cream cheese quiche filling, bake it and top it with more bacon. That’s it. So simple. So tasty. So perfect for Thanksgiving Day brunch or Day-After-Thanksgiving-Day brunch or any breakfast this week when you need to run out the door but really also need to have some quiche. And bacon.
The tot and I are starting our holiday vacation early by flying down (just the two of us, pray for me) to my parents’ house tomorrow to help prepare for the festivities (the husband is meeting us there on Thanksgiving). I think my contribution will be breakfast, and these crescent cups will do nicely. After that, my contribution likely will include a lot of eating of the food. FOR THE BABY, obviously.
If you’re in charge of breakfast at all on this glorious Week of Eating, may I suggest baking up these cups of bacon-y, quiche-y goodness? If you’ve got anyone in the I Love Bacon camp in your family, these won’t disappoint.
Bacon Quiche Crescent Cups
Ingredients
- 8 ounces refrigerated crescent roll dough, 1 can
- 6 slices bacon, cooked and crumbled, divided
- 8 ounces cream cheese, softened
- 2 tablespoons heavy cream , or milk
- 2 eggs
- ½ cup Swiss or white cheddar cheese, shredded
- 2 tablespoons fresh chives, chopped
Instructions
- Heat oven to 375 degrees F. Spray 8 standard-size muffin cups with cooking spray.
- Unroll dough into rectangle; press seams to seal. Use pizza cutter or sharp knife to cut dough into 8 equal-size squares. Gently press each square into bottom and sides of prepared muffin cups. Sprinkle half of crumbled bacon into bottom of each cup.
- In medium bowl with electric hand mixer or stand mixer, beat cream cheese until smooth. Add cream, eggs, cheese and chives; beat until just combined. Spoon enough of cream cheese mixture into each cup to reach edges of crescent dough (you may have a little cream cheese mixture left over). Bake 20 to 25 minutes until filling is set and edges of crescents are golden brown. Cool 1 minute in pan; transfer to serving plate. Sprinkle remaining bacon on top. Serve warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!Disclosure: I received compensation from Immaculate Baking Co. for recipe development purposes. All opinions are my own.
These are delicious. My 1 year old and 5 year old love these! So easy and great when I’m low on eggs, since the recipe uses two. Thanks for this easy, family approved breakfast!
Thank you, Kristen! Your comment made my day!
This was very good and the texture was very creamy, and the cups held their shape well. the crescent crust was just enough and did not overpower the filling. When I made them a second time, I added an 1/ 8th teaspoon of salt and a good pinch of freshly ground black pepper. I did not garnish them with additional bacon., because it wasn’t needed. These are definitely brunch-worthy and so simple to make. I think I will try varying the filling. These would probably be a good way to use up leftover vegetables (spinach, broccoli, potatoes, etc.)
Hi Sylvia! Thank you so much for coming back to let us know that these are simple AND brunch-worthy, we’re all about it! Makes our day to hear from you. ~gvd team
Made this for my ladies Bible Study brunch — they were a hit! I used onion & chive cream cheese and that really added to the taste with no extra work. One recommendation: try to keep the crescent dough inside the muffin tin well. If the dough extends over the top, it can get too brown while cooking. My husband called these “professional” and wants me to make them again. That’s a great recommendation!
What a perfect combination. Bacon, cheese and egg. What could possibly go wrong?
I will add some sausage cubes too!
These are great! We used a larger muffin pan which made them a breakfast entree instead of an appetizer and they were soo good. We did use some onion and chive cream cheese. Also the bacon was grilled yesterday in advance over charcoal. Thank you!