Baked Egg in a Crescent Cup Recipe

Baked Egg in a Crescent Cup

Waking up late Sunday morning, and trying to figure out what to make that sounds good?  If you have a canister of crescent rolls and some eggs, you can have Baked Eggs in Crescent Cups ready in 20 minutes for the family.  You can serve it with some bacon or sausage and some berries on the side.

Baked Eggs in Crescent Cups

Prep Time: 5 minutes

Cook Time: 15 minutes

Yield: 4-8 Servings


  • Canister of 8 Crescent Rolls (think Pillsbury)
  • 8 Eggs
  • Salt and Pepper


  1. Preheat oven to 350°.
  2. Grease 8 ramekins with butter or cooking spray.
  3. Unroll the crescent dough and lay it out on a floured surface (to prevent sticking).
  4. Flatten the dough by about a half with a roller.
  5. Cut into 8 equal squares.
  6. Put each square in its own ramekin crimping along the edges of the dough. The dough will go almost halfway up to the edge of the ramekin.
  7. Crack each egg into its own ramekin into the dough cup.
  8. Put into the oven for 13-18 minutes until the whites just set, leaving the yolks slightly runny. Each oven is different, but place towards the top of the oven (closer to the heating element) to prevent the bottom of the egg from cooking faster.
  9. Remove from oven.
  10. Using a butter knife to cut around the edges, scoop out the crescent cup from the ramekin placing the cup on a plate, and serve.
  11. Sprinkle with salt and pepper to taste, and enjoy.


You can use phyllo dough or puff pastry instead of crescent rolls.

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Rating: 3.1/5 (17 votes cast)
Baked Egg in a Crescent Cup Recipe, 3.1 out of 5 based on 17 ratings


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