Bacon-Egg Breakfast Bites

Wrap up a bacon, egg and potato breakfast in Pillsbury™ crescent dough for an easy brunch bite that’s kid-friendly (and delicious)! MORE+ LESS-

By Pillsbury Kitchens

Updated July 15, 2019

Bake-Off® Contest 45, 2012

Erma Innis

Cedar Park, Texas

Make with

Pillsbury Crescents

Ingredients

can (8 oz) Pillsbury™ refrigerated crescent dough sheet

slices precooked bacon (from 2.52-oz package), cut into thirds

frozen potato nuggets (from 2-lb bag), thawed

eggs

1/4

teaspoon salt

1/4

teaspoon ground black pepper

Chopped fresh parsley, if desired

Hide Images

1

Heat oven to 375°F. Generously spray bottoms and sides of 24 light-colored nonstick mini muffin cups with cooking spray. Remove crescent dough sheet from can, and leave rolled up. With sharp knife, cut dough roll crosswise into 8 equal rounds. Unroll each crescent round into 13-inch strip; cut into thirds, forming 24 strips of dough.
2

Place one piece of bacon on 1 dough strip; top with potato nugget, and roll up, stretching dough and pinching ends to seal. Place in mini muffin cup, spiral side up. Repeat with remaining crescent strips, bacon and potato nuggets.
3

In medium bowl, beat eggs, salt and pepper until well blended. Carefully spoon generous tablespoon egg mixture around each dough-wrapped potato nugget.
4

Bake 15 to 20 minutes or until golden brown on top and egg mixture is set. Loosen sides, and remove from muffin cups to serving platter. Garnish with parsley. Serve warm.

Use a small metal spatula to loosen sides of crescent bites for easy removal from pan.
Precooked bacon is sold in the refrigerated meat section of the grocery store.