Crescent Bacon-Cheese Tartlets

1 8 oz. can refrigerated crescent dinner rolls or 1 can Pillsbury Crescent Recipe Creations flaky dough sheet. The flaky dough sheet comes in flavors like garlic etc. but you have to cut them yourself into 12 rectangles.

1/3 c shredded Swiss or cheddar cheese (I used quite a bit of cheddar cheese in each one)
1/2 c chopped cooked bacon
1 T chopped green onion (about 2 onions)***I left these out.
2-3 Large eggs
3 T heavy cream (I don't remember using cream but it makes it more custard-like)

Directions: Pre heat oven to 375 degrees
If using crescent rolls: Unroll dough into 1 large rectangle. Gently press perforations to seal and press dough into a 12x9 inch rectangle. Cut dough into 12 squares. Gently press squares into 12 ungreased muffin tin. Shape edges to form a 1/4" lip above tin. Divide cheese into each cup and place onion on top of cheese. Fill with egg mix and sprinkle with cooked bacon and a little bit of cheese. Bake for 15-20 minutes until edges are golden and filling is set. Cool ~5 min. before removing from cups.

If you don't use the heavy cream, mix 1 T of water or milk into egg as you scramble it. It makes scrambled eggs fluffier.

I scrambled the eggs on the stove but only partially cooked them. They will finish cooking in the oven.

Carolyn Wallace