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Bacon & Egg Cups

Written by Kim R.
  • 25 mins
  • 8

These delicious bacon and egg cups are the winner of the 2020 truLOCAL Bacon Recipe Challenge. Congratulations, Kim!


  • one lb bacon
  • one package Pillsbury low sodium croissant dough
  • four eggs
  • one cup shredded cheese
  • one tbsp freshly ground pepper


1. Preheat the oven to 375F. Roll out your 8 Pillsbury crescent roll triangles forming them into cups and pressing them down lightly with a fork in a muffin tray. Pop into the oven for about 8 mins and press them down again to make room for your fillers!

2. Scramble 4 eggs and cook on a frying pan on medium heat about halfway so it’s still runny. You’re popping these bad boys back into the oven so you don’t want them overcooked.

3. Cook your @trulocal bacon on medium heat in a frying pan to your desired texture. Place them on a paper towel-lined plate to absorb the excess grease.

4. Assemble your cups by adding in the scrambled eggs, a little bit of shredded cheese and top them with bacon.

5. Pop them back into the oven for about 5-8 mins until the croissant is a light brown toasted colour. Enjoy with a sprinkle of freshly ground pepper. Ta-dah! Feast mode!

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