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Bacon & Egg Squares

Baked Stuffed Peppers


  • 2 cans (8 oz.) refrigerated crescent roll sheets
  • 6 eggs
  • 2 tomatoes, sliced (6 slices)
  • 6 slices cooked bacon, cut in half
  • 1/4 cup parmesan cheese
  • 1/4 cup cheddar cheese
  • 1 handful fresh chopped basil or parsley
  • salt & pepper, to taste


  1. Preheat oven to 400º.
  2. Unroll the crescent sheets onto a parchment-lined baking sheet.
  3. Cut each sheet of dough into 3 rectangles. Fold up 1/2 inch of the edge around each rectangle.
  4. Crack one egg into each rectangle; top with two halves of bacon and one tomato slice.
  5. Sprinkle with both cheeses; salt and pepper to taste.
  6. Bake for 10-12 minutes, or until eggs are done to your liking.
  7. Garnish with basil or parsley.