Preheat oven to 375 degrees Fahrenheit
Ingredients:
2 packages of Crescent Rolls (makes 16)
10 large eggs
4 strips bacon
1/4 cup onions
1/4 cup bell pepper
1/4 cup mushrooms, chopped
Directions:
- Prep Work: In a medium skillet over medium-high heat, cook bacon until crispy. Once cooked, remove from pan and place on paper towels to absorb the grease and allow to cool. Once cooled, chop bacon in pieces and set aside. Dice onion, mushrooms, and bell pepper. In a medium skillet, cook onion, mushrooms, and bell pepper for 3-5 minutes until onion is translucent and mushrooms and bell pepper are slightly charred. Set aside.
- Spray each cup of a muffin pan so dough doesn’t stick. Put one triangle of Crescent Roll dough into each muffin cup and use your fingers to spread the dough, making sure it completely covers the cup up to the top. Cut off any excess dough hanging over the top.
- In a bowl, whisk together the eggs, then add to the egg mixture the bacon, onions, bell pepper, and mushrooms.
- Pour egg mixture into each muffin cup being careful to not overflow the cup. Only fill the muffin cup 3/4 full. The eggs will rise up when baking in the oven.
- Place muffin pan in the pre-heated oven for approximately 15-20 minutes or until the egg is thoroughly cooked. Dough should turn dark brown.
Yield: 16 mini quiches