Turkey Bacon and Egg Breakfast Muffins

These Turkey Bacon and Egg Breakfast Muffins are a great tasting way to start the day. I love to make them and freeze the extras and pop one in the microwave on hectic mornings.

Ingredients:

• 3 eggs
• 4 slices of Butterball Turkey Bacon, chopped
• ¼ cup of shredded cheddar cheese
• Tube of crescent rolls (reduced fat variety)
• Salt and pepper to taste

Preheat oven to 350 degrees.

We will be using a 6 cup muffin tin for this recipe. Spray the muffin tin with cooking spray. Open up a tube of crescent rolls. You will want one that comes with 8 crescent rolls since you will be using 6 of them for this recipe.

Unroll crescent rolls and separate at perforations. Form each triangle into a muffin cup in the muffin tin. Make sure that there are no openings in the dough or the eggs will leak through.

Whisk eggs and add cheese and 4 slices of chopped Butterball Turkey Bacon. Mix well. Divide mixture evenly between the 6 muffin cups, making sure each is ¾ full. Do not fill to the top. You may have extra egg mixture depending on the size eggs you used.

Bake at 350 degrees for 17-20 minutes or until a fork stuck in the center of the egg comes out dry. All ovens cook differently. Mine were done at 17 minutes. If the crescent roll dough starts to brown too much, you can place some foil over it while the eggs continue to cook. Remove from pan and add salt and pepper to taste before serving.