Wednesday, January 25, 2012

Crescent Egg Puffs

Ok, I know what you're thinking..."Really? AGAIN with the eggs baked into some type of dough?". Yes...I love with it. This was actually an accident. I didn't like dinner the other night so I decided to make myself something different. I was headed into the kitchen to make these, but I saw I didn't have any biscuits. I did have some crescent rolls that needed to be used though.

I actually prefer the crescent rolls to the biscuits. No matter how much you beat a biscuit out, it always starts to shrink back down, which is a huge pain when you're trying to push it into a muffin cup and get it to hold an egg. When using crescents, just keep two triangles together to form a rectangle and seal the perforations. Slice that rectangle right down the middle so you have two squares. Put each square into it's own little muffin cup and gently press down to mold it to the sides.

Since crescent dough isn't as elastic-y as biscuit dough it holds it's shape and allows you to take your time preparing them. As for the rest of the's identical to this one. That's just what I like in mine though. You can add whatever you want...your cheese of choice, sausage instead of bacon, maybe some diced ham or tomatoes. Ok...I promise I'll let a few more months go before I try baking an egg into something new :)


'Crescent Egg Puffs'
Source: Myself


1 tube of crescent rolls
8 eggs (or however many you want to make)
1/2 cup real bacon bits
1/2 cup shredded cheddar cheese
1/2 cup sliced green onions
salt & pepper to taste


1. Heat oven to 350. Lightly spray a standard-sized muffin tin with nonstick cooking spray.

2. Open the crescent rolls and separate into 4 rectangles (2 triangles kept together with the perforations sealed). Slice each rectangle in half making 8 squares. Place each square into a muffin cup and carefully press into the sides of the cup, forming a bowl.

3. Crack an egg into each cup, top with bacon bits, cheddar, green onions, salt and pepper.

4. Bake for 13-15 minutes, depending on how much you want your egg cooked.


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1 comment:

All Images Copyrighted © 2013 The Kitchen Life of a Navy Wife