Bacon and Egg Puffs

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Bacon and Egg Puffs

Bacon and Egg Puffs
1/3 cup small cubes sharp Cheddar cheese
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 eggs, beaten
1/4 cup half & half or milk
Salt and pepper to taste

Prep: 10 minutes, Cook: 20 minutes, Serve 6*

1. Preheat oven to 400°F. Spray 6 muffin or custard cups with nonstick cooking spray.

2. In a medium bowl, stir together cheese, bacon, croissant and green onions; spoon equal amounts into muffin cups.

3. 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.

*Recipe may be doubled.

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

Nutritional Information:
150 calories, 8 g protein, 10 g total fat (4.5 g sat., 0 g trans), 6 g carbohydrate, 0 g fiber, 2 g sugar, 145 mg cholesterol, 260 mg sodium, 4 points


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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

Comment Number: 424

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