Breakfast Tartlets

Sooo, about 3 years ago, my mother-in-law showed me a delicious recipe on the back of a tube of cresent rolls. This morning as I ravenously searched for a breakfast to make for myself (my child doesn't eat eggs and my husband doesn't eat breakfast) I stumbled upon some crumbled turkey bacon, sausage, egg-beaters and low and behold, a tube of seamless cresent roll dough! Eureka!

Ingredients;

1 tube of seamless cresent roll dough

1 small container of egg beaters OR 3 eggs beaten

bacon AND/OR sausage, cooked and crumbled

shredded cheese

pepper to taste

Optional ingredients;

green onions

green/red peppers

ham

onions

crushed red pepper

Instructions;

1. To crumble my coooked bacon and sausage, I actually put it in my mini blender.... way faster that trying to chop everything up really small! Go ahead and chop up whatever optional ingredients you intend to use as well. Make sure you chop it all really small and try to get the pieces roughly the same size.... I know, easier said than done... but it will help everything cook evenly.

2. Next you're going to liberally spray a muffin tin with Pam, or any non-stick cooking spray. Now, you can use a small muffin tin or a regular size. If you use a small one you can use these as delicious appetizers or for a brunch. The larger ones are great for when you're just cooking a hearty breakfast for your family! Pre-heat the oven to 375 degrees while you're at it!

3. Next, open and unroll your dough. If you cant get the seamless kind, go ahead and buy the regular cresent roll dough, roll it out in one big piece, and using your fingers, gently pinch together the seams. If you're using the large muffin tin, you're going to want to use a pizza roller to cut the dough into 8 eaqual squares. If you're using the smaller muffin tin you'll want to 32 smaller squares, or whatever size/number will fit your tin.

4. Once you've got your squares, gently press them into the muffin tin holes. In each little dough cup, add your dry ingredients (bacon, sausage, cheese, veggies, etc.). Go ahead and add your spices at this point as well.

5. Next, using the egg beaters straight out of the container, pour a bit of egg mixture into each muffin hole. You want enough to just reach the top of your ingredients. If you're using regular eggs, beat them together in a bowl with a little cream or milk. Using a large spoon to spoon the mixutre over the eggs.

6. IMPORTANT STEP - Now you're going to bake these for 15-25 minutes. You're going to have to watch them starting at the 10 minutes point for the small tin and the 15 minute point for the large tin. If you'll notice in my picture, my dough is a bit well done.... I wasn't watching! You're looking for the dough to turn that perfect golden color. When it does, take out a piece of tin foil and lay it gently over the top of the muffin tin. Finish cooking the muffins for the remainder of the time. The tartlets are done when you stick a knife or toothpick in the middle tin and it comes out clean. For my larger tin tartlets, it took 25 minutes. You just need to make sure the eggs are set!

Enjoy! And be creative!