Bacon Crescent Tarts
"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."
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
8
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
- Mix in blender: cream cheese, milk, eggs, cheese, green pepper, onion.
- Grease muffin tin with Pam.
- Separate crescent dough into eight triangles.
- Press onto the bottom and up the sides of muffin tins.
- Sprinkle half the bacon into cups.
- Gently pour egg mixture over crust (don't overfill).
- Top with remaining bacon.
- Bake at 375 degrees for 18-22 minutes (until knife comes out clean).
- Makes a nice breakfast served with juice and fresh fruit.
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Reviews
-
I made this for a brunch and my guests were very impressed! A nice change from regular bacon and eggs. High on the presentation factor too! These were easy to make and the leftovers re-heated well. -
I made this for my DS as a take-home "doggie bag" for a breakfast meal to just warm up in the microwave I made as stated, my DS really enjoyed them, thanks Rox!...Kitten:)
RECIPE SUBMITTED BY
Hi everybody,
I’ve been using “Zaar” website for the last year but ready to commit myself to adding my two cents worth (including some photos). I live with my DH and two great kids and one crazy dog in the foothills of Colorado. We have a great view with lots deer and red rocks. I come from a food-loving family, including my nearby sister who is willing to discuss "what's for dinner" first thing in the morning! I’ve loved cooking every since I was a teenager. I don’t work so I have lots of time to cook my latest craving. I love to try and duplicate dishes I enjoy from restaurants. I have a lot of cookbooks, but now use mostly “Zaar” recipes and from “Cooks Illustrated.” I love reading cookbooks (library) and like the old classics from Betty Crocker to backs of food labels. I love to research lots of recipes before I decide which one to make.
