Bacon Quiche Tarts

6 ounces cream cheese, softened

5 tsp. 2% milk

2 large eggs

1/2 C. shredded Colby cheese

2 T. chopped green pepper

1 T. 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.

 

Yield: 8 Nutrition Facts 1 tart: 258 calories, 19g fat (9g saturated fat), 87mg cholesterol, 409mg sodium, 12g carbohydrate (3g sugars, 0 fiber), 8g protein.