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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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I made these tasty breakfast tarts for Christmas morning. The crescent rolls made a tender crust that held the egg mixture beautifully. Even my son, who does not like eggs (but loves pot pies,) enjoyed these. I had a bit of leftover batter and baked it for a crustless version, which was great leftover tucked between a biscuit. Ingredients:
2 (3 ounce) packages cream cheese, softened |
5 teaspoons milk |
2 eggs |
1/2 cup shredded cheddar cheese |
2 tablespoons finely chopped green peppers |
1 tablespoon finely chopped onion |
1 (8 ounce) package refrigerated crescent dinner rolls |
5 slices bacon, cooked and crumbled |
Directions:
1. Mix in blender: cream cheese, milk, eggs, cheese, green pepper, onion.
2. Grease muffin tin with Pam.
3. Separate crescent dough into eight triangles.
4. Press onto the bottom and up the sides of muffin tins.
5. Sprinkle half the bacon into cups.
6. Gently pour egg mixture over crust (don't overfill).
7. Top with remaining bacon.
8. Bake at 375 degrees for 18-22 minutes (until knife comes out clean).
9. Makes a nice breakfast served with juice and fresh fruit.
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