Bacon Quiche Crescent Cups

• Meat

  • 6 slices Bacon, cooked and crumbled

• Produce

  • 2 tbsp Chives, Fresh

• Refrigerated

  • 2 Eggs

• Dairy

  • 1 package Cream cheese
  • 2 tbsp Heavy cream or milk
  • 1/2 cup Swiss or white cheddar cheese

• Other

  • 1 can (8 oz immaculate baking refrigerated organic crescent roll dough

Found on girlversusdough.com

Ingredients

• 1 can (8 oz) Immaculate Baking refrigerated organic crescent roll dough
• 6 slices bacon, cooked and crumbled, divided
• 1 package (8 oz) cream cheese, softened
• 2 tablespoons heavy cream or milk
• 2 eggs
• ½ cup shredded Swiss or white cheddar cheese
• 2 tablespoons chopped fresh chives

Directions

• Heat oven to 375 degrees F. Spray 8 standard-size muffin cups with cooking spray.
• Unroll dough into rectangle; press seams to seal. Use pizza cutter or sharp knife to cut dough into 8 equal-size squares. Gently press each square into bottom and sides of prepared muffin cups. Sprinkle half of crumbled bacon into bottom of each cup.
• In medium bowl with electric hand mixer or stand mixer, beat cream cheese until smooth. Add cream, eggs, cheese and chives; beat until just combined. Spoon enough of cream cheese mixture into each cup to reach edges of crescent dough (you may have a little cream cheese mixture left over). Bake 20 to 25 minutes until filling is set and edges of crescents are golden brown. Cool 1 minute in pan; transfer to serving plate. Sprinkle remaining bacon on top. Serve warm.