bacon-egg breakfast bites
Another recipe I received via email from Pillsbury site. I have made my own personal additions/changes to the original recipe. Great to make ahead the night before, except for the egg mixture and cheese. Also would be a great appetizer.
No Image
prep time
20 Min
cook time
40 Min
method
Bake
yield
12 serving(s)
Ingredients
- 12 slices bacon, cooked
- 24 - frozen potato tots (full size)
- 1 can pillsbury™ place 'n bake® refrigerated crescent rounds
- 5 - eggs
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons chives, chopped
- 1/4 cup shredded cheddar cheese (or your choice of cheese)
How To Make bacon-egg breakfast bites
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Step 1Heat oven to 350°F. Generously spray 24 mini muffin cups with Crisco® Original No-Stick Cooking Spray. Cut each bacon slice in half crosswise. Unroll one crescent round; cut into thirds, forming strips of dough. Place half slice of bacon on 1 dough strip; top with potato nugget and roll up, stretching dough and pinching ends to seal. Place in mini muffin cup, spiral side up. Repeat with remaining crescent rounds, bacon and potato nuggets.
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Step 2In medium bowl, beat eggs, salt, pepper and chives until well blended. Very carefully spoon scant tablespoon egg mixture around each dough-wrapped potato nugget.
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Step 3Bake 13 to 17 minutes or until light brown on top and egg mixture is about set, then remove and top each with 1/2 tsp of shredded cheese and return to oven until cheese is melted (about 3-4 mins more). Remove from muffin cups to serving platter. Garnish with parsley, if desired. Serve warm.
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Discover More
Category:
Other Breakfast
Category:
Other Appetizers
Category:
Savory Breads
Method:
Bake
Culture:
American
Ingredient:
Bread
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