1 tube crescent rolls
1/2 cup cheddar cheese, shredded
1/2 cup green onions, sliced
Salt and pepper, to taste
12 ounces bacon, cut into pieces, cooked until crisp, and drained
1. Heat oven to 350*F. Spray a standard size muffin tin with cooking spray.
2. Open the crescent rolls and separate into 4 rectangles. Pinch rectangles together on seams then cut in half to make 8 squares. Place each square into a muffin cup and press into the cup to form a bowl.
3. Crack an egg into each crescent cup then top with cheddar, green onions, salt and pepper.
4. Bake 15 to 20 minutes or until whites are set and yolks are still runny. Sprinkle bacon over top before serving.
This recipe is from The Kitchen Life of a Navy Wife. Again, I have trouble with the timing of baked eggs, but practice makes perfect so I’ll get there eventually. Mine didn’t turn out nearly as pretty as the ones of the Navy Wife, but they were certainly delicious!
Shown here with Pesto Roasted Tomatoes.