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6 ounces cream cheese, softened
5 teaspoons 2% milk
2 large eggs
1/2 cup shredded Colby cheese
2 tablespoons chopped green pepper
1 tablespoon finely chopped onion
1 tube (8 ounces) refrigerated crescent rolls
5 bacon strips, cooked and crumbled
Thinly sliced green onions, optional
In a small bowl, beat cream cheese and milk until smooth. Add the eggs, cheese,
green pepper and onion.
Separate crescent dough into 8 triangles;
press onto the bottom and up the sides of greased muffin cups.
Sprinkle half of the bacon into cups. Pour egg mixture over bacon; top with remaining bacon.
Bake, uncovered, at 375° for 18-22 minutes or until a knife inserted in the center comes out clean.
Serve warm. If desired, top with chopped green onion.
Freeze option: Freeze cooled baked tarts in a freezer container.
To use, reheat tarts on a baking sheet in a preheated 375° oven until heated through.