Ingredients
1 can of crescent rolls
1 small onion
3 strips of bacon
1 cup grated cheese (your choice, but Swiss or Gouda are good)
3 eggs
1 cup half and half
Dash of mustard
Process
Use a "giant" muffin pan, the large one used to make giant muffins
Spray pan with baking spray
Unroll crescent dough and lay flat. There will be four rectangles. Put together the edges of each of these four rectangles to make four solid pieces. Take each piece and fit into a muffin hole shaping it to fit into the hole with some dough on the outside rim.
Chop and sauté the onion and cook the bacon and then chop it. Then fill each of your dough cups with a fourth of your onions, bacon and cheese, either in layers or mixed together. If you don't one of those ingredients, leave it out or substitute what you like.
Beat the 3 eggs with the dash of mustard until foamy. Heat the half and half until just warm and then beat into eggs. Pour egg mixture into your "cups" and fill as full as you can. Sprinkle a little nutmeg on top.
Pre-heat oven to 350 and then insert muffins. Bake for about 20 minutes until done. Cool a bit. Can be refrigerated and reheat. Makes 4, but you will probably have some left over egg mixture.
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