Breakfast on the Go: Savory Muffin Cups
Are you tired of the same old breakfast routine? Look no further! These mouthwatering muffin cups are packed with creamy cheese, crispy bacon, and fresh vegetables, all wrapped up in a flaky, buttery crescent roll crust. Perfect for busy mornings or as an anytime snack.
The Magic Ingredients
- 6 ounces cream cheese
- 5 teaspoons 2% low-fat milk
- 2 large Eggland’s Best eggs
- 1/2 cup Colby cheese, shredded
- 2 tablespoons green pepper, chopped
- 1 tablespoon onion, finely chopped
- 1 package refrigerated crescent rolls
- 5 bacon strips, cooked and crumbled
Assemble and Bake
To start, combine the cream cheese and milk in a small bowl until smooth. Then, add the Eggland’s Best eggs, Colby cheese, green pepper, and onion. Mix well to combine.
Next, separate the crescent roll dough into eight triangles and press each one into the bottom and up the sides of a greased muffin cup. Sprinkle half of the crumbled bacon into the cups, followed by the egg mixture. Top with the remaining bacon.
The Final Touch
Bake the muffin cups in a preheated oven at 375°F for 18-22 minutes, or until a knife inserted near the center comes out clean. Serve warm and enjoy!
Tips and Variations
- For an extra burst of flavor, add some diced ham or diced bell peppers to the egg mixture.
- Use different types of cheese, such as cheddar or Swiss, to change up the flavor profile.
- These muffin cups are perfect for meal prep – simply bake, cool, and refrigerate or freeze for up to 3 days. Reheat in the microwave or oven for a quick breakfast on-the-go.
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