1 package cream cheese (6 oz), softened
5 tsp milk
1/2 cup shredded Colby cheese
2 Tbs chopped green pepper
1 Tbs finely chopped onion
1 tube (8 oz) refrigerated crescent rolls
5 bacon strips, cooked and crumbled
In a small mixing bowl, beat cream cheese and milk until smooth. Add the eggs, cheese, green pepper and onion; mix well. Separate dough into eight triangles; press onto the bottom and up the sides of greased muffin cups. (I usually get a little dough from each of the 8 and make 9 total). Sprinkle half of the bacon into cups. Pour egg mixture over bacon; top with remaining bacon. Bake uncovered at 375 for 18-22 minutes or until a knife comes out clean. Serve warm.
Easy to make. Great for freezing. Great finger breakfast food.
From The Taste of Home Cookbook.