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Bacon, Egg, & Cheese Crescent Cups

Yields12 Servings

 1 (8-ounce) container of crescent rolls (reduced fat is fine)
 6 strips of John F. Martin bacon, cooked and crumbled
 5 eggs
 ¼ cup milk
 salt and pepper, to taste
 2 green onions, chopped
 ½ cup Cheddar cheese, shredded
1

Preheat your oven to 350 degrees F and spray your muffin tin with non-stick cooking spray. You want to get good coverage of the spray inside of each of the muffin cups so everything comes out nice and easy later on.

2

Open up your package of crescent rolls and divide the dough into triangles. It’s easiest to just lay them out on a piece of wax paper.

3

Take the 8 triangles and place the widest part of them on the bottom of 8 muffin cups. A tail of dough should be hanging off the side. Press the dough into the bottoms and up the sides of the muffin cups. Then take a sharp knife (or kitchen scissors) and cut off the “tail” of the dough. Use the cut off "tails" to line the 4 remaining muffin cups. Place the muffin tin in the refrigerator while you prepare the filling.

4

Whisk together eggs and milk. Then, add salt and pepper to taste.

5

Put your egg mixture into a non-stick skillet and cook over medium-low heat for approximately 5-8 minutes. You want the eggs to be firm but slightly runny. The eggs will finish cooking later in the oven.

6

Take your muffin tin out of the fridge and spoon the scrambled eggs into each cup. Top the eggs with bacon pieces, chopped green onions, and shredded cheese.

7

Bake for 15 minutes at 350 F or until the edges of the crescent rolls are golden brown and the cheese is melted.

Nutrition Facts

Servings 12