Description
Get egg muffins for breakfast on the go. Flexible recipe that can be modified to accommodate individual tastes. Try sausage, ham, or even leftover steak instead of bacon. Vary the cheese or try adding frozen hashbrown shreds. You can even use biscuit dough instead of crescent roll dough. Fast, easy and ready to go!
Ingredients
- ½ pounds Bacon
- 6 whole Eggs
- ⅛ cups Milk
- ⅛ cups Grated Parmesan Cheese
- 1 dash Salt
- 1 dash Pepper, Fresh-ground
- 1 package (8 Oz. Package) Crescent Seamless Dough Sheet
- 1 cup Shredded Sharp Cheddar Cheese
Preparation
1. Preheat oven to 375ºF.
2. Cut bacon strips in half. Microwave bacon strips on high, 3-1/2 to 4 minutes in a 900w microwave. Bacon should be fully cooked, but it does not need to be fully crisped.
3. Beat eggs with milk, parmesan, salt and pepper. Set aside.
4. Unroll crescent dough. Cut into 12 squares. Place each square into a WELL GREASED (or sprayed) muffin pan*.
5. Sprinkle 1/2 cup of cheddar cheese evenly into the muffin cups. Place two half strips of cooked bacon in each cup. Scoop 1/8 cup of egg mixture into muffin cups. Top with remaining cheddar cheese.
6. Bake at 375ºF for 15–20 minutes until just set.
7. Cool a few minutes and remove from the pan with a tablespoon. Enjoy!
* Recipe changed 3/25 from an ungreased pan to a well greased or sprayed pan in response to sandijo’s comment in review about pan being difficult to wash. I tested with butter and no stick cooking spray and both work beautifully. Thank you Sandijo!!
