Crescent Bacon & Cheese Tarts

These are the cutest little things, perfect for when you want a little breakfast on the go or when you're having guests. I purposely tried a few with bacon & a few without for some friends near & dear to me, you know who you are! They both are equally as delicious. I can definitely see changing these up to include sausage & cheddar cheese or some turkey sausage & pepper jack.

1 8oz can refrigerated crescent dinner rolls or 1 8oz can refrigerated flaky dough sheet
1/3 cup shredded Swiss cheese
1/4 cup chopped cooked bacon
About 2 tblsp chopped green onion (1 medium)
1 egg
3 tablespoons whipping cream **

Heat oven to 375°F. If using crescent rolls: Unroll dough into 1 large rectangle on work surface. Press into 12x9-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough on work surface. Press into 12x9-inch rectangle.

Cut dough into 12 squares. Gently press squares into 12 ungreased mini muffin cups, shaping edges to form rims 1/4 inch high. Spoon cheese evenly into dough-lined cups. Top each with bacon & onion. In small bowl, beat egg & whipping cream with wire whisk or fork until blended. Spoon slightly less than 1 tablespoon mixture into each cup.

Bake 15 to 20 minutes or until edges are golden brown & filling is set. Cool 5 minutes. Remove from muffin cups.

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{Food for Thought}

Some mini muffin pans vary slightly in size so you may get a little more out of this than 12. I also made these healthier by substituting the heavy cream with milk, & would again. Refrigerate leftovers. To warm, wrap in paper towel and microwave for 8-10 seconds.

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