I was looking for something easy and healthy to make for breakfasts this week. I really need make ahead meals otherwise I end up skipping breakfast and then snacking all morning on cereal or muffins. This recipe looked easy and I had all of the ingredients on hand.
Holy cow are these good. I ended up making a few without the crescent rolls and they were really good too. Without the crescent rolls they would be healthier and a great low carb meal. I cut some up into tiny pieces for Matthew and he loved it as well. Allison liked the first bite I gave her but the refused to eat any more. Not only did I eat this for breakfast, but I ate it cold for lunch too. I'm so going to enjoy these for breakfast this week!
6 oz cream cheese, softened (I used light cream cheese)
5 teaspoons 2% milk (I used skim milk)
2 eggs
1/2 cup shredded Colby cheese
2 tablespoons chopped green pepper
1 tablespoon finely chopped onion
1 tube (8 ounces) refrigerated crescent rolls (I used light crescent rolls)
5 bacon strips, cooked and crumbled (I used turkey bacon)
In a small bowl, beat cream cheese and milk until smooth. Add the eggs, cheese, green pepper and onion. Separate dough into eight triangles; press onto the bottom and up the sides of greased muffin cups. Sprinkle half of the bacon into cups. Pour egg mixture over bacon; top with remaining bacon. Bake, uncovered, at 375° for 18-22 minutes or until a knife inserted near the center comes out clean. Serve warm. Yield: 8 servings.
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