What you'll need
Bacon Quiche Crescent Cups

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 or green onions

15 min prep time
35 min total time
8 servings
  1. 1

    Heat oven to 375 degrees F. Spray 8 standard-size muffin cups with cooking spray.

  2. 2

    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.

  3. 3

    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).

  4. 4

    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.