After a few weeks on juicing, I was ready for the pleasure of creating something special in kitchen. I love to cook and love to bake. I was grateful for the opportunity to bring these wonderful little bacon egg cups to a breakfast meeting this morning. Everyone loved them. I received many compliments as they disappeared quickly. They were so very simple to make.
Bacon Egg Breakfast Cups
6 slices Bacon
1/4 cup chopped Green Pepper
1 Tablespoon Butter
1 tube Crescent Rolls
1/2 cup shredded Mild Cheddar Cheese
2 Tablespoons Chives
2 Tablespoons Milk
Cook bacon until crisp. Drain on paper towel, cool, and crumble.
Saute green pepper in butter until tender.
Cut crescent roll dough in to 24 squares. Line each cup of 24 cup mini muffin pan with dough, shaping dough to fit inside cup.
Sprinkle each cup evenly with cheese, green pepper, bacon, and chives.
Whisk together eggs and milk. Spoon egg mixture evenly into cups.
Bake 350 degrees 10-12 minutes.
They are delicious warm from the oven or at room temperature.
These can be assembled the night before, refrigerated, and baked the next morning.
Or they can be baked ahead of time and refrigerated (1-2 days) or frozen until needed. Simply wrap in foil and heat in the oven until warm.
Total time it took this morning to make these wonderful little tidbits was about 1 hour and 15 minutes. The most time consuming part is lining each muffin cup with the dough.