A Mother’s Day Breakfast
Spoil mom this Mother’s Day with these yummy home-made breakfast bites!
- No-Stick Cooking Spray
- 12 slices precooked bacon
- 1 can refrigerated crescent dough
- 24 frozen Potato Nuggets (from 2-lb bag)
- 5 whole Eggs
- 1/4 teaspoon Salt
- 1/4 teaspoon Black Pepper
- Chopped fresh parsley, if desired
Heat oven to 350 degrees F.
Generously spray your 24 mini muffin cups with a no-stick cooking spray.
Cut each bacon slice in half crosswise.
Unroll one crescent round; cut into thirds, forming strips of dough.
Place one of the half slices of bacon on-top of one of dough strip. Top a potato nugget on the bacon and roll up, stretching the dough and pinching ends to seal.
Place in mini muffin cup, spiral side up. Repeat with remaining crescent rounds, bacon and potato nuggets.
In medium bowl, beat eggs, salt and pepper until well blended.
Very carefully spoon scant tablespoon egg mixture around each of the dough-wrapped potato nugget.
Bake 13 to 20 minutes or until light brown on top and egg mixture is set.
Remove from muffin cups to serving platter.
Garnish with parsley.
Adapted from Bacon-Egg Breakfast Bites