Breakfast in a Basket
Here is a unique twist on bacon and eggs for breakfast and is one of our favorites! It kicks up an ordinary breakfast a notch and hits all the right buttons. The crescent roll dough, filled with scrambled eggs, crumbled bacon, mushrooms, chives and cheese is delectably delicious. This dish does not need much tinkering but, you could make it with sausage for a change of pace. It’s a fantastic, delicious way to freshen up breakfast and I guarantee you will be making it more than once! It is scrumptious!
Breakfast in a Basket
Ingredients:
1 tube crescent rolls
4 slices cooked bacon, crumbled
4 eggs
3 t. chives, chopped
1/3 c. canned sliced mushrooms, drained well
Salt and pepper, to taste
Cheddar cheese, shredded
Cook bacon till crisp, crumble.
Open crescent roll tube and divide into 4 rectangles.
Using an extra large muffin pan, arrange rectangles of crescent roll into 4 cups, leaving a little over-hang at the top.
Scramble eggs in skillet with mushrooms, salt and pepper until moist, do not cook dry.
In small bowl, combine egg mixture, crumbled bacon and chives.
Divide egg mixture into 4 crescent roll lined muffin cups.
Top with plenty of cheddar cheese, till almost full.
Pull dough to just over top edges of mixture, being sure to keep cheese inside.
DO NOT CLOSE TOPS TIGHTLY!
Bake at 375 degrees for 13-15 minutes, till tops are golden.
Remove from muffin pan carefully with small rubber spatula.
Bon Appetite!
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