Breakfast Taco Bites

Turn taco night into breakfast with these easy Breakfast Taco Crescent Cups! Flaky crescent rolls are filled with taco-seasoned sausage, fluffy eggs, and melty cheese for a hearty, handheld breakfast. Featuring Bulk Foods Inc. Taco Seasoning, No MSG Added*, this recipe delivers bold, savory flavor in every bite—perfect for busy mornings, brunches, or meal prep.

Ingredients

• 2 tubes of refrigerated crescent rolls
• 8 large eggs
• 1/4 cup milk
• 1 lb breakfast sausage (or chorizo), cooked and crumbled
• 3 Tbsp Taco Seasoning, No MSG Added* (SKU 104850)
• 1 1/2 cups shredded Mexican blend cheese
• 1/2 cup diced bell pepper
• 1/4 cup diced onion
• 4 oz can diced green chiles, drained (optional)
• Salt and pepper, to taste

Instructions

1. Preheat oven to 375°F and grease a muffin tin.
2. Press crescent dough into each muffin cup, pinching seams over to form a crust. Bake for 5 minutes.
3. Cook crumbled sausage until browned. Stir in the taco seasoning with a splash of water. Cook until the seasoning coats the meat and thickens a little.
4. In a separate bowl whisk together the eggs and milk. Stir in the seasoned sausage, peppers, onions, green chiles (optional), and 1 cup of cheese.
5. Fill each crescent cup about 3/4 full and top with the remaining cheese.
6. Bake for 18-22 minutes, until the eggs are set and the crescent dough is golden.
7. Optional: Top the taco cups with fresh salsa or pico de gallo, guacamole, sour cream, chopped cilantro, green onions, crumbled cotija cheese, and/or a drizzle of hot sauce.

Notes