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<\/p>\nBacon Quiche Tarts<\/p>\n
<\/p>\n
6 ounces cream cheese, softened<\/p>\n
5 tsp. 2% milk<\/p>\n
2 large eggs<\/p>\n
1\/2 C. shredded Colby cheese<\/p>\n
2 T. chopped green pepper<\/p>\n
1 T. finely chopped onion<\/p>\n
1 tube (8 ounces) refrigerated crescent rolls<\/p>\n
5 bacon strips, cooked and crumbled<\/p>\n
Thinly sliced green onions, optional<\/p>\n
<\/p>\n
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\u00c2\u00b0 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\u00c2\u00b0 oven until heated through.<\/p>\n
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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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n