Filled with sausage, cheese and eggs our Crescent Roll Quiche Cups recipe is a quick and easy breakfast idea. Great for on the go, charcuterie boards, brunches, and more.
I love making these crescent roll egg cups because they are so flavorful and ready in about 30 minutes. And the clean-up is minimal, making this recipe a favorite for busy Moms. I’m all for the easy button when it comes to breakfast.
Anytime I can make food into individual servings, I’m all in. And my family enjoys noshing on single serving foods, too. I mean, who doesn’t, right?!
We’re sharing tips to help you get the best results with this recipe. If you don’t need the tips, scroll to the bottom for the full recipe, including a printable recipe card.
These little quiches are so good that I added them to my Breakfast Charcuterie board, and of course, they were a hit.
Another reason to love Crescent Roll egg cups is that the recipe is forgiving. Meaning you can add and omit ingredients to your preferences and the recipe should still work just fine.
Add this recipe to your next holiday breakfast, brunch, or special occasion meal. They are a family favorite, so be prepared to share the recipe.
Ingredients for Crescent Roll Quiche
Crescent roll dough
sausage – be sure to cook the sausage before adding it to the muffin cups
Salt and pepper
Non-stick baking spray
How to Make Crescent Roll Egg Cups (Quiche)
Spray your muffin pan with non-stick spray and preheat your oven to 350 degrees F.
Add one triangle of the crescent roll dough to each muffin cup making sure there aren’t any gaps. Press the dough together as needed.
Whisk together the eggs, salt, and pepper in a small bowl and set aside.
Add the cooked breakfast sausage to each muffin cup, dividing evenly between the 8 cups.
Spoon the egg mixture over each cup, you will use about 4-5 tablespoons for each one.
Top each quiche with cheese.
Bake for about 25 minutes and allow the muffin quiches to cool for 5 minutes before taking them out of the tin. This is to allow them to set up so they don’t fall apart.
Crescent Quiche Variations
I mentioned earlier that this recipe is forgiving. I’ve got a few ideas to get you started. If you do add extra ingredients, just put a little in each cup so it doesn’t bake over.
Feel free to add your favorite spices for a different flavor (a pinch of garlic powder takes these over the top).
Veggies: onions, mushrooms, spinach, broccoli, kale, peppers
Cooked Meats: bacon, ham, Italian sausage, kielbasa, breakfast sausage, ground beef
Cheeses: feta, goat cheese, Swiss, white cheddar, Gruyere
Storing Instructions and Tips
- You can easily double or triple this recipe if needed.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- To freeze, allow the cooked crescent quiches to cool completely, then place them in a freezer-safe bag or container. They will stay fresh for up to 2 months.
- To reheat after freezing, thaw overnight in the fridge and microwave until they are warm all the way through. Straight from the freezer, you can bake or air fry at 325 degrees F for a few minutes.
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***Pin the Crescent Roll Quiche Recipe for Later***
Crescent Roll Quiche
- 1 package Crescent roll dough
- 4 eggs
- 1/4 cup sausage, cooked
- 1/4 cup cheddar cheese, shredded
- 1/4 cup mozzarella cheese, shredded
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
- Non-stick baking spray
- Preheat the oven to 375 degrees F.
- Spray each muffin well with non-stick spray.
- Open the crescent roll package and remove the dough. Carefully separate the dough on the perforated lines.
- Add one triangle to each muffin tin. Press or pinch the dough together to close any gaps.
- Crack the eggs into a small bowl. Season with the salt and pepper and mix with a fork.
- Distribute the sausage evenly between the muffin cups.
- Add 4-5 tablespoons of egg mixture to each cup.
- Divide the cheese evenly between the muffin cups.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Cool for 5 minutes before removing the egg cups from the pan.
- Cooked meats: bacon, ham, Italian sausage, kielbasa, breakfast sausage
- Cheese: Feta, goat cheese, Swiss, white cheddar, Gruyere
- Veggies (small dice): onions, mushrooms, spinach, broccoli, kale, peppers
- Use a standard-sized muffin pan.
- Store leftovers in an airtight container in the refrigerator for up to 4-5 days
- To freeze: place completely cooled quiches in a freezer-safe bag or container and freeze for up to 2 months.
- To reheat after freezing: thaw overnight in the fridge and microwave until they are warm all the way through. Straight from the freezer, you can bake or air fry at 325 degrees F for a few minutes.
Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.