Bacon and Egg Puffs


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Bacon and Egg Puffs
Bacon and Egg Puffs
Ingredients
1/3 cup sharp Cheddar cheese small cubes
3 strips Oscar Mayer Thick Cut Precooked Bacon torn into pieces
1 large croissant (from our Bakery), cut into 1/2 -inch squares
1 green onion sliced
3 Raley's Eggs beaten
1/4 cup half & half or milk
Salt and pepper to taste
Directions
Prep time: 10 minutes, Cook time: 20 minutes

Preheat oven to 400°F. Spray 6 muffin or custard cups with
nonstick cooking spray. In a medium bowl, stir together
cheese, bacon, croissant and green onions; spoon equal
amounts into muffin cups. Beat together eggs and half & half
in a small bowl; season lightly with salt and pepper, then
pour over croissant mixture. Bake for 20 minutes or until
golden brown.

Makes 6 small servings. Recipe may be doubled.

Tip! You can use any Cheddar cheese, but we prefer sharp
Cheddar for its tangy flavor.
Wine Suggestion

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This is my favorite brunch recipe! I loved it so much that I tried substituting different breads, cheeses, and breakfast meats and sausages. I've even used egg substitute, and it always turns out beautifully. I've made it with leftover white bread, French bread cubes, and day-old hamburger/hot dog buns. Sometimes I add chopped fresh cilantro or parsley. It always tastes delicious and the puffed, toasted crust on the top is lovely. I usually make it in individual ramekins for just the two of us, but I've doubled the recipe for a crowd. I've tried lots of your recipes and like them all, but this is my favorite! Thanks! Judy McElroy

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