- 1 (8-ounces) container of crescent rolls
- 6 strips of bacon
- 5 eggs
- 1/4 cup milk
- salt and pepper, to taste
- 1/2 cup Cheddar cheese, shredded and distrubuted
Instructions
- 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.
- 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.
- Take one triangle and place the widest part of it on the bottom of a muffin cup. A tail of dough should be hanging out the side.
- Take a sharp knife and cut off the “tail” of the dough. Then use it to line the part of the muffin cup that isn’t already covered in dough.
- Repeat this process for the remaining muffin cups. Then, put the muffin tin in the refrigerator to chill while you prepare the filling.Place your bacon on a microwave safe plate and cook in the microwave for 3 minutes-turn the plate-2 more minutes. (You could also cook it on the stove but this method is faster and you don’t have to worry about watching it in a pan).
- For 6 breakfast cups you only need 3 pieces of bacon—I made extra.
- Crack your 5 eggs into a bowl. Add 1/4 cup milk and scramble the yolks using a fork or wire whisk. Then, add salt and pepper to taste.
- Put your egg mixture into a pan and cook over medium-low heat for approximately 5-8 minutes, salt and pepper to taste.
- You want the eggs to be firm but slightly runny. The eggs will finish cooking later in the oven.
- Take your muffin tin out of the fridge and spoon the scrambled eggs into each cup. (As you can see from the glare on the pan I used lots of non-stick spray!)
- Take your cooked bacon out of the microwave and crumble pieces on top of the eggs.
- Top the eggs and bacon with some shredded cheese.
- Place the breakfast cups into the pre-heated oven and cook for 15 minutes or until the edges of the crescent rolls are golden brown and the cheese is melted.
- Once the cups are finished, remove from the oven and run a sharp knife around the edges of each muffin cup.
Read more at http://www.recipelion.com/Egg-Recipes/Bacon-Eggs-and-Cheese-Breakfast-Cups/ct/1#FD4x0LPkVjMI8yCX.99
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