Reviewed: Sep. 15, 2009

Excellent! I doubled the recipe, followed the recipe exactly, and they came out perfect. Thank you very much for sharing!

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Lisa

Cooking Level: Expert

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Reviewed: Aug. 15, 2009

This was great. It was easier to use pillsbury recipe creation crescent. I also added in a little mushroom. Delicious. I have used several times now. Even the kids LOVE it!

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OUgirl

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Reviewed: May 7, 2009

Everyone asked for the recipe. I used Pilsbury recipe creations (in the section with the crescent rolls)and they came out beautifully. Very fancy looking for not that much work.

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jeny5369

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Reviewed: May 5, 2009

These turned out wonderful. They're great for a quick breakfast and I would definately serve them as an appetizer. I used chopped tomato and green onion and omitted the pepper. Thanks for a great recipe!

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Suemck

Cooking Level: Intermediate

Home Town: Plaistow, New Hampshire, USA

Living In: Amesbury, Massachusetts, USA

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Reviewed: Apr. 1, 2009

These were pretty good... a little bready... maybe decrease the amount of dough used.

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rach747

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Reviewed: Feb. 23, 2009

We loved these! The best part is that they are so customizable. Veggies can be added or subtracted, the meat can be switched out (we've used sausage with great success). Thanks!

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Liz K.

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Reviewed: Jan. 23, 2009

Amazingly light and fluffy!! These were a big hit at my ladies brunch.

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Alyssa

Cooking Level: Intermediate

Home Town: Salinas, California, USA

Living In: Long Beach, California, USA

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Reviewed: Nov. 12, 2008

I have made these several times and they are excellent with a few minor changes. I add salt, pepper and a bit of garlic powder to the cream cheese mixture. Also, I don't mix the cheese in with the rest of the ingredients, I sprinkle it in with the bacon, and then add a little more to the tops for presentation. These are also great with sausage and mushrooms! Mmmmm...thanks for a great recipe!

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Kate

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

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Reviewed: Aug. 27, 2008

Pretty good. Easy, but a little time consuming since you have to shape the croissant dough and fit into the muffin cups. One time saver, though, is to chop the bacon before frying. Needs more seasoning; next time I'll DEFINITELY add salt and pepper, add some chopped garlic to the onion and saute that in butter, and maybe add some fresh dill or parsley.

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Mel in Pensacola

Cooking Level: Expert

Living In: Pensacola, Florida, USA

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Reviewed: Jun. 9, 2008

I messed up and used green onion instead of the regular onion and green pepper, turned out great. Got lots of complements on the recipe.

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Beth 20

Cooking Level: Expert

Home Town: Crystal Lake, Illinois, USA

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Reviewed: Jun. 5, 2008

tastes ok, but too salty

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MLYIN

Cooking Level: Expert

Home Town: Taipei, Taipei, Taiwan

Living In: Bellevue, Washington, USA

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Reviewed: May 25, 2008

Yum! I mostly followed the recipe. Only changes were that I did not have Colby, so I used sharp cheddar. I also accidently set the temp at 350 instead of 375 and cooked for about 20-22 minutes. They were great!

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MSHEFMIRE

Cooking Level: Intermediate

Home Town: Rock Hill, South Carolina, USA

Living In: Fort Mill, South Carolina, USA

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Reviewed: May 22, 2008

These were easy to make and tasted great. I used more bacon than it called for and added half to the egg mixture instead of putting it on the bottom of the cup and it worked just fine. I will definitely make these again!

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Amanda R

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: May 3, 2008

This was more time consuming than I had anticipated but it was delicious and they also looked so cute! Will be making them as special treats for breakfast. As a side note, they freeze well too!

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PAT213

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Denver, Colorado, USA

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Reviewed: Apr. 17, 2008

I made this for an office party and it went over great! I did not use the onions and i followed the previous advice by putting the cheese in the bottom of the shell instead of mixing in with the eggs and cream cheese. Over all, this was a huge hit! I will certainly make this again!

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sug007ar

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Reviewed: Apr. 13, 2008

Yummy - used sausage and green onions. With second batch,I filled muffin cups with shredded potatoes instead of rolls, both were good. Be sure to grease tins as they got a little stuck.

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WENA75

Cooking Level: Intermediate

Home Town: Renton, Washington, USA

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Reviewed: Apr. 11, 2008

EXCELLENT! The cream cheese gives these tarts a wonderful texture. It's a very versatile recipe; I made half as written, and with another batch I doubled the amount of eggs, omitted the bacon, used swiss instead of cheddar, added a 10 oz package of spinach and a finely chopped package of mushrooms.

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campagnes

Cooking Level: Expert

Living In: Chattanooga, Tennessee, USA

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Reviewed: Feb. 24, 2008

I messed up the recipe the first time I make them...I put 1/4 cup of milk in. They were excellent! I made these for my husbands pot luck and everyone loved them! They are requested over and over. For a low carb alternative I make some crustless, and I use cream in place of theb milk.

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becky

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Reviewed: Feb. 24, 2008

These are great! Evertime I make them, they never last. The dough is a little tough to mold to the mini pan, but you get the rythem after a few trys. I added the cheese last instead of in the mix so it was even. The croissant flavor adds a sweetness so that the kids don't realize its healthy eggs!

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