Breakfast Bites Bacon-Egg

Photo by Marilyn C.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 12

    slices precooked bacon (from 2.1-oz package)

  • 1

    can Pillsbury® Place 'n Bake® refrigerated crescent rounds

  • 24

    frozen potato nuggets (from 2-lb bag)

  • 5

    LAND O LAKES® Eggs

  • 1/4

    teaspoon salt

  • 1/4

    teaspoon McCormick® Ground Black Pepper

  • Chopped fresh parsley, if desired

Directions

Heat 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. In medium bowl, beat eggs, salt and pepper until well blended. Very carefully spoon scant tablespoon egg mixture around each dough-wrapped potato nugget. Bake 13 to 20 minutes or until light brown on top and egg mixture is set. Remove from muffin cups to serving platter. Garnish with parsley. Serve warm.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: