bacon, egg, and cheese wrapped in crescent roll dough - so easy! Ingredients 1 can of crescent rolls 5 large eggs; scrambled 1 cup of shredded Colby and Monterrey jack cheese 8 slices of cooked bacon (I bought the pre-cooked stuff) 1 teaspoon of season salt Directions 1. Heat oven to 375 degrees. Scramble eggs on stove top. Lay ou
Low-Carb Egg Muffins with Ham, Cheese, and Green Bell Pepper
Egg Muffins: They last a week in the fridge and can freeze. Perfect for grab and go mornings. Can also just crack an egg right into each muffin cup, break the yolk for a McMuffin style. Customize a few for each member of the family with different ingredients in the cups.
Bird's Nest Breakfast Cups: 24-oz. bag of shredded Hash Browns; 2 tsp salt; 1 tsp pepper; 2 tbsp oil; 1/3 C. Shredded Cheddar; crumbled Bacon bits; Eggs. Mix salt, pepper, oil & cheese with hash browns; divide in greased muffin tin, forming a "nest". Bake @ 425, 15-18 mins. Remove from oven, lower temp to 350. Crack an egg into each cup. Top with bacon, sprinkle with extra cheese. Return to oven and bake 13-16 mins. When cooled, slide a knife along edges to remove from pan.
Maple Bacon Breakfast Pie ~ Take all your favorite breakfast ingredients -– bacon, eggs, hash browns, cheese, milk – and combine them into a glorious breakfast pie. Then add a bacon lattice on top and the creation is complete!