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Bacon Quiche Crescent Cups

Bacon Quiche Crescent Cups
  • Prep 15 min
  • Total 35 min
  • Servings 8
Make these Bacon Quiche Crescent Cups for your next brunch party, or even breakfast or lunch on the go.
By Stephanie Wise
Updated March 13, 2018


Bacon Quiche Crescent Cups

  • 1 can (8 oz) Immaculate Baking Co.™ refrigerated organic Crescent Rolls Dough
  • 6 slices bacon, cooked and crumbled, divided
  • 1 package (8 oz) cream cheese, softened
  • 2 tablespoons heavy cream or milk
  • 2 eggs
  • 1/2 cup shredded Swiss or white cheddar cheese
  • 2 tablespoons chopped fresh chives or green onions


  • 1
    Heat oven to 375°F. Spray 8 standard-size muffin cups with cooking spray.
  • 2
    Unroll dough into rectangle; press seams to seal. Use pizza cutter or sharp knife to cut dough into 8 equal-size squares. Gently press each square into bottom and sides of prepared muffin cups. Sprinkle half of crumbled bacon into bottom of each cup.
  • 3
    In medium bowl with electric hand mixer or stand mixer, beat cream cheese until smooth. Add cream, eggs, cheese and chives; beat until just combined. Spoon enough of cream cheese mixture into each cup to reach edges of crescent dough (you may have a little cream cheese mixture left over).
  • 4
    Bake 20 to 25 minutes until filling is set and edges of crescents are golden brown. Cool 1 minute in pan; transfer to serving plate. Sprinkle remaining bacon on top. Serve warm.

No nutrition information available for this recipe
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