Breakfast Egg Muffins

Recently we discovered the usage of our muffin tin for making fun crescent roll breakfast bites.  There are tons of variations of this recipe, I am listing a few below.  I am picky about the brand of crescent rolls I use in order to make it a healthier meal.  I like the brand Immaculate crescent rolls which are organic, does not use bleached flour, no artificial flavors, no preservatives and no hydrogenated oils.


  • Lay out each cresent roll in the muffin tin openings.  My muffin tin holds 12 in total and most packages only give you 8 rolls so I fill the open slots with water to make sure everything bakes evenly.
  • Select your fillings.  For the breakfast version we add in spinach, onion, pepper, mushroom, scrambled eggs and a little bit of shredded cheese.
  • Fold over the ends of the crescent rolls to make them look like muffins.
  • Bake at 350 degrees for 10 to 12 minutes.  I just watch them until the tops look golden brown.  If you fill them to capacity, they do take the full 12 minutes to bake.
  • Serve with avocado and chives on the side.
  • Top with hot sauce to open those sinuses early in the morning!
  • As far as a serving size goes, we tend to eat these on the weekends and I can easily eat 4 of them.  They are very filling and makes for a great brunch idea.

Other crescent roll filling variations…

  • Veggie snack = Onion, pepper, spinach and mushroom.  Serve with salsa or hot sauce on the side.
  • Mini pizzas =Little bit of cheese, pizza sauce and your choice of ingredients (onion, pepper, mushroom, etc).
  • Dessert = Chopped up granny smith apples and cinnamon.  Can serve with caramel sauce.