Scrambled egg breakfast cups with crescent is an easy and filling breakfast. Scrambled eggs filled in a buttery crescent cups is a kid friendly breakfast recipe.
Kids friendly breakfast recipe:
Scrambled eggs filled with the buttery crescent is an easy and filling breakfast recipe for kids. This recipe is also easy and quick breakfast recipe for the moms to cook in the morning and serve for the whole family in few minutes.
Also, it is easy for the kids to grab and eat quickly without making a mess. I make these scrambled egg cups for breakfast and sometimes for an evening snack also.
Whenever I feel tired to cook I make these scrambled egg cups and simply serve with steamed veggies and sliced fruits for a filling meal.
Smart Cooking Tips:
- You can add shredded cheese, red or green bell pepper, and bacon in this recipe.
- Cook eggs separately up to 75 % done because the eggs are going to get baked with the crescent in the oven.
3. Make sure to place the wide part of the crescent roll on the bottom of a muffin cup and trim off the excess part of the dough hanging outside the cup and use it to line the muffin cup that isn’t covered in the dough. This helps to make a beautiful cup shape.
4. I prefer dark and crispy crescent cups, so I baked in 375 degrees. If you prefer light crescent and soft crescent cups bake it in 350 degrees.
More Breakfast Recipes
- Breakfast Burrito with Avocado and Scrambled Eggs
- Easy and Healthy Breakfast Banana Muffins with Honey in 40 mins
- Instant Wheat and Rice flour dosa (Breakfast in 10 mins)
Scrambled egg breakfast cups with crescent is an easy and filling breakfast. Scrambled eggs filled in a buttery crescent cups is a kid friendly breakfast recipe.
- 8 no PILLSBURY CRESCENT
- 5 no EGG WHL RAW FRSH
- 0.50 tsp SALT TABLE
- 0.50 cup CHOPPED ONION
- 1 tbsp OIL
Pre-heat the oven to 375 degrees and spray the each muffin pan cup with non-stick cooking spray.
Open a crescent roll package and divide the roll into triangles as per the package directions.
Take one triangle and place the widest part of the crescent roll on the muffin cup and cut off the excess dough hanging outside the cup using a knife and use it to cover the spaces that aren't covered in a dough. Repeat the same for rest of the dough.
In a pan heat, a tbsp of oil add chopped onion and cook until onion becomes soft. Add eggs, salt and cook until eggs get 75 % done. It should be firm but still gooey.
Place a spoonful of scrambled egg in each crescent cup and bake for 15 minutes in a pre-heated 375 degrees oven.
Allow the crescent eggs cups to cool slightly and remove from the pan and serve (if you found difficult to take out the cups from a pan, run a knife around the sides and remove the scrambled egg cups gently).
How to serve breakfast cups?
Serve breakfast cups warm. It tasted better with ketchup or spicy sauce.
