Cheesy bacon broccoli quiche crescent cups make breakfast or weekend brunch quick, easy, and delicious! Crescent roll dough, broccoli, bacon, cheese, and eggs are baked up until golden.
Oh my GOSH! In less than 24 hours, I’ll be married to my best friend, soul mate, and my true gift from God! Brian and I have been living life’s roller coaster together for almost 7 years, and I still find new things to love about him every day.
Like the fact that he is the world’s BEST taste tester. SERIOUSLY! As I develop recipes, I rely on honest opinions and feedback. Some people have taste testers in their life who appease them, secretly spewing parts of their meal into napkins and then garnishing the cook with smiles and accolades. My Hasome is NOT one of those people. Have you ever known an Irishman to hold back the truth?
Me either.
In his defense, he’s very polite when he tells me that my creations taste like crap. He’s an absolute gentleman about it. His negative feedback usually sounds something similar to this:
“Hey Boo? Will you please get me a glass of milk to help me choke down this cardboard gingerbread? Ooops…I’m sorry, Honey, it’s just a little (*insert hacking and choking here*) dry.”
He’s such a love, isn’t he? 😉
Of course, when new recipes turn out amazing, he’s full of compliments. He turns on his “dote Boo with love” button, which sends me swooning to the moon and back. After he’s finished eating 2-3 helpings (a good sign that I’ve cooked well), he jumps onto Facebook and shares my recipe link with the fans of his Facebook page.
Oh, have I told you that I’m marrying a political enthusiast? (Thanks to my friend Maureen for the accurate description!)
Donovan household balance is like this; I cook up a storm in our kitchen, and Brian cooks up a storm over the current mess our country is in.
Brian and I are a perfect combination… Just like the eggs, bacon, broccoli, my favorite Kerrygold cheese, and crescent rolls that I used to make this portable breakfast!
They’re incredibly kid friendly, and such a fun way to start your day. After all, my favorite comfort foods… baked eggs, bacon, and cheese, plus broccoli for additional good health, all topped with Pillsbury Crescent Rounds.
These easy cheesy bacon broccoli quiche cups are all you’ll need and want for breakfast!
Here’s the easy, cheesy bacon broccoli quiche recipe. Enjoy!
Dubliner Quiche Crescent Cups
Perfect for a portable breakfast or a comfy brunch in bed! These Crescent roll quiche cups are filled with broccoli, bacon, and Kerrygold Dubliner cheese then topped with Pillsbury Crescent Rounds
Ingredients
- 1 package Pillsbury Crescent Rounds
- 8 eggs
- 3/4 cup half & half (or milk)
- 1/4 teaspoon salt (more or less, to your preference)
- 1/4 teaspoon freshly cracked black pepper (more or less, to your preference)
- 3 Tablespoons dry ranch dressing mix
- 4 strips of bacon, well cooked and crumbled (or 1/3 cup bacon bits)
- 1/3 cup shredded Kerrygold Dubliner cheese (Swiss or Parmesan will work, too)
- 1 cup chopped broccoli, thawed from frozen or blanched
Instructions
- Heat oven to 375 degrees F.
- Brush six 1-cup ramekins lightly with olive oil (I used a Pampered Chef single serving stoneware pan)
- Divide and layer bacon, broccoli, and cheese evenly throughout the 6 cups and set aside.
- In a medium bowl, whisk together eggs, milk, salt, pepper, and ranch dressing mix.
- Pour 1/2 cup egg mixture into each cup; Be sure not to overfill the cups, as eggs will rise during cooking.
- Place into heated oven and cook for 25 minutes. Carefully remove pan from oven and place one Crescent Round onto the top of each quiche cup. (You'll have 2 unused rolls that you can bake on an ungreased sheet pan, if desired.) Return pan to oven and cook for another 11-13 minutes, or until tops are golden brown.
- Remove pan from oven and place it on a wire rack to cool for 5 minutes before serving.
Recipe Nutrition
Janette says
I wish I had 2 or 5 of these right now for breakfast, they look so good.
Marty Larson says
First, congratulations!
Second, I can not even wrap my head around the deliciousness represented here. We savor every bite of Dubliner so much, that I’d actually never contemplated cooking with it. Ha!
Chef Becca says
Thanks, Marty! Oh, and I know what you mean about the Dubliner cheese. It’s so good on its own that I could eat an 8-ounce block and call it a day for my calorie intake 😉
Kalamity Kelli says
Hmmmmmmmmm…………bet you are on your honeymoon at this point but there’s just no accounting for my “I am so behind on my reading” excuse. I keep thinking after I catch up, that I will not get behind again. Well, that doesn’t work!
Congratulations on getting married and these quiche cups look divine!
Becca Heflin says
Thanks, Kelli! My backlog of items on the “to do” list is getting wildly out of control, so don’t feel too badly about it. Matter of fact, I need to get my butt over to YOUR page! 😉
Christiane ~ Taking On Magazines says
How am I supposed to comment on the crescent cups when I know you’re getting married today (if you aren’t already by now)! HUGE congratulations to you and that ultimate man of yours!
But, I have to say that I will make these crescent cups. They look absolutely amazing.
Becca Heflin says
You’re SO sweet! Yes, it’s now OFFICIAL… I’m Boo H-D! 🙂
Karen @BakingInATornado says
Delish. And so pretty. I’m thinking New Year’s brunch.
Happy wedding. I’m so happy for you both.
Becca Heflin says
Thanks, Karen! I think New Year’s brunch sounds perfect. How does 11 am work with your schedule? 😉