I woke up mid-morning today hungry (what’s new about that). A quick scan of the refrigerator contents led me to make egg pop-overs for brunch.
Here’s how.
Saute some onions in a bit of butter (or Brummel and Brown like I used)
Open a can of reduced fat crescent rolls
Fry up a few slices of center cut bacon (this is my favorite kind)
Squish the crescent rolls into muffin cups (I used the jumbo size muffin tin), and poke a few holes in the bottom
Chop up the bacon, put the bacon and onions in a bowl, add some egg beaters.
How much egg…well I don’t know,enough to fill up 4 jumbo muffin cups! I’d say maybe a cup and a half.
Add some salt and pepper, mix well and pour into the cups.
I overfilled mine a bit and the ran over during cooking…so a bit less full than you see here.
Sprinkle a bit of cheese on the top, I used low-fat mozerella, use whatever you like. I considered placing a blob of some garlic cheddar I had in the fridge in the center of each one, but decided against it, maybe next time.
I sat my muffin pan on a sheet pan, because I knew the were going to spill over due to their over-fullness… I was right!
Bake at 375 for about 35 minutes or until set. Pop out of the muffin plans and place on a plate
Enjoy!
