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bacon, egg, and cheese cups


There are so many versions of these egg cups out there – it’s easy to do them Paleo style and carb free – but I prefer them with a flaky crust. :) There aren’t instant biscuits here, I could have made some, but I wanted to try these with croissants – which I can get here. They came out perfect, the croissant dough was the perfect base. I just had to make sure that I got a good seal so no egg leaked through. These are beautiful enough to serve at a nice brunch, but so easy to make you can have them quickly any morning. The recipe is for 6, because that’s how many croissants there are in a can here, but obviously just adjust for how ever many you want to make.

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Rate this recipe 4.5/5 (24 Votes)


  • biscuit or croissant dough - 1 can, 6 pieces
  • bacon - 12 slices
  • eggs - 6 large
  • salt and pepper - to taste
  • parmesan cheese - 1/4 cup, grated


Adapted from


Step 1

Pre heat the oven to 350 F (175 C) and grease a large 6 cup muffin pan.

Cook the bacon over medium heat in a skillet, until most of the fat is rendered, but the bacon is not crispy (the bacon will finish cooking in the oven).

Separate your dough into 6 portions, and place one in each muffin cup, press or stretch the dough so it comes up the sides of the cup.

Cross two pieces of bacon in each cup, then crack and egg in each one. Generously salt and pepper, then sprinkle with a little parmesan cheese.

Bake about 30 minutes, until the egg is set and the dough is browned.

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