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Ingredients (8)

  • 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
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Nutritional Information
  • Calories365
  • Fat24.43g
  • Saturated fat10.68g
  • Trans fat0.54g
  • Carbs26.55g
  • Fiber0.94g
  • Sugar3.91g
  • Protein10.32g
  • Cholesterol82.21mg
  • Sodium880.67mg
  • Nutritional Analysis per serving (8 servings) Powered by

This recipe is presented by Eggland’s Best.

You had us at bacon. Then you sealed the deal with fluffy, flaky crescent rolls melded into easy-to-eat muffin cups.

These tarts are a convenient grab-and-go breakfast idea during the busy workweek or an appetizer any time of day.


  1. 1In a small bowl, beat the cream cheese and milk until smooth.
  2. 2Add the Eggland’s Best eggs, cheese, green pepper, and onion.
  3. 3Separate the dough into eight triangles; press the triangles onto the bottom and up the sides of the greased muffin cups.
  4. 4Sprinkle half of the bacon into the cups.
  5. 5Pour the egg mixture over the bacon; top with the remaining bacon.
  6. 6Bake uncovered at 375ºF for 18-22 minutes or until a knife inserted near the center comes out clean. Serve warm.
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