Bacon, Egg, and Cheese Breakfast Muffins


Bacon, Egg, and Cheese Breakfast Muffins


1  can whole wheat crescent rolls
3 eggs
1 tablespoon sour cream
4 slices bacon, cooked and crumbled
1/2 cup shredded cheese
1 tablespoon chopped chives
1 tablespoon of salsa
salt and pepper


1 Preheat the oven to 375.
2 Whisk together the eggs and sour cream. Season with salt and pepper to taste and set aside.
3 Roll out each crescent roll until it is a little bigger then your muffin tin cup. Grease each cup with cooking spray and press the biscuits into each cup. Be sure to push biscuit all the way down and to the sides of the cup.
4 Divide cheese evenly among the biscuit cups.
5 Pour the egg mixture into each cup. Fill ONLY half way! They will look empty but be sure to resist the urge to fill – the biscuits puff and you will have a mess!Bake for 18 min, or until the bisuits are golden and the eggs are set.
6 Sprinkle with the bacon pieces
7 Return to oven and cook 8 minutes
Use a butter knife to loosen from the pan and serve warm.

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