Tweaked recipe slightly, but it would have been great if I had not. I used shredded sharp cheddar, extra bacon, no onion, and used ref.crescent rolls. I unrolled the dough, pressed the perforations together to make 4 rectangles, cut each rectangle in half, pressed these into one muffin cup; this made 8 muffins. Mixed all bacon into the egg/cream cheese/milk mixture. Did not sprinkle bacon on top. Used a spoon and filled each muffin cup up to almost the top. Baked at 375 in dark muffin pan for 20 minutes. Be careful not to overcook. Such an easy and excellent recipe! Would be great to make as mini muffins and serve to a crowd. This could be "fancied-up" by using a tart baking dish and would be perfect for brunch
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Tweaked recipe slightly, but it would have been great if I had not. I used shredded sharp...