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Mini Pays de Huevo con Espárragos y Tocino

Bacon Asparagus Egg Mini Pies

Chef Adriana Martin
The bacon asparagus egg mini pies are made with Pillsbury™ Refrigerated Original Crescent Rolls, smoked crispy bacon slightly peppered, roasted asparagus, fresh farm eggs and shredded gruyere cheese.
5 from 2 votes
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Appetizer or Main Dish
Cuisine American
Servings 6 servings


  • 2 cans Pillsbury™ Refrigerated Original Crescent Rolls 8 ct 8.0 oz Can
  • 12 asparagus roasted
  • 6 bacon strips cooked and peppered
  • 6 eggs
  • 1/2 cup swiss cheese shredded finely
  • 1 teaspoon paprika seasoning


  • Condiment and roast the asparagus in the oven for 5 minutes. Cook the bacon in the microwave for less than 3 minutes and set aside.
  • Open the Pillsbury™ Refrigerated Original Crescent Rolls 8 ct 8.0 oz Can and unroll the dough. Use two triangules together and add to a mini pie stoneware baking dish. Bake inside the oven for 5 minutes.
  • Take the pies out of the oven and add two asparagus and one bacon strip per pie. Crack open each egg and add to each pie.
  • Finish with shredded gruyere cheese, paprika seasoning for color and flavor. With the Pillsbury Crescent dough form small flowers to decorate each pie.
  • Bake the mini pies inside the oven at 370 degrees Fahrenheit for 10-15 minutes until eggs are cooked and the crescent dough turns golden brown.


  • Serve the bacon asparagus egg mini pies paired with a salad for a complete meal.
  • This recipe is perfect for breakfast but works for dinner time too.
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