5 teaspoons milk
2/3 cup shredded sharp cheddar cheese
2 tablespoons chopped green pepper
2 tablespoon finely chopped onion
An 8 oz. tube of pre-mixed, refrigerated crescent rolls
1 cup Olive Oil for lubricating your muffin pan.
6 strips of Hickory Smoked Bacon cooked crispy and crumbled into bits.
Beat the cream cheese and milk together in a small bowl until it is smooth and creamy.
Now add the onion, green pepper, cheese and eggs to the bowl and mix well.
Separate the dough into eight triangles
Lubricate your muffin pan cups with a thick coating of gourmet olive oil.
Place the dough triangles into the muffin pan, pressing the middle to the bottom and pushing the sides up the sides of the pan.
Sprinkle half of the crushed bacon pieces into cups.
Pour the egg mixture over bacon.
Top the cup off with your remaining bacon.
Bake the muffins in the oven, uncovered, at 375 degrees for 20 minutes or until you can stick a butter knife in and it comes out clean!
Allow to cool for approximately 3 to 5 minutes to avoid burning your mouth.
Tags: bacon, eggs, olive oil, Recipes
This post was written by Mr. B.