Sunday, April 29, 2012

Bacon-Egg Breakfast Bites

My husband found this recipe in the paper and asked me to make it.  It's from the Pillsbury Bake-off contest and was in the the paper because the contestant, Erma Innis, is from Austin.  I thought it was ok, but I think I may have used the wrong potatoes.  I used hash brown squares based on the recipe below, but I think they really mean tator tots based on the pictures I found on the website.  Either way, I think I'd add some cheese next time.


12 slices precooked bacon (from 2.1-oz package)
1 can Pillsbury® Place 'n Bake® refrigerated crescent rounds
24 frozen potato nuggets (from 2-lb bag)
5 Eggs
1/4 teaspoon sea salt
1/4 teaspoon Ground Black Pepper
Chopped fresh parsley, if desired


 Heat oven to 350°F. Generously spray 24 mini muffin cups with non stick cooking spray. Cut each bacon slice in half crosswise. Unroll one crescent round; cut into thirds, forming strips of dough. Place half slice of bacon on 1 dough strip; top with potato nugget and roll up, stretching dough and pinching ends to seal. Place in mini muffin cup, spiral side up. Repeat with remaining crescent rounds, bacon and potato nuggets. 2 In medium bowl, beat eggs, salt and pepper until well blended. Very carefully spoon scant tablespoon egg mixture around each dough-wrapped potato nugget. 3 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. Serve warm.

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