Monday, October 4, 2010

Mini Quiche Cups

1 (3 ounce) package cream cheese, softened
2/3 cup sour cream
2 eggs, lightly beaten
1/2 cup shredded Cheddar cheese
4 bacon strips, cooked and crumbled
2 tablespoons finely chopped onion
1/4 teaspoon dried oregano
1 can refrigerated crescent rolls

1.In a mixing bowl, beat cream cheese and sour cream until smooth.

2. Add eggs; mix well.

3.Stir in cheese, bacon, onion and oregano; set aside.

4.Separate dough into 8 wedges
5.Press each into the bottom and sides of a greased muffin cup.

6.Divide the egg mixture among biscuit-lined muffin cups, using about 2 tablespoons for each.

7.Bake at 375 degrees F for 18-20 minutes or until a knife inserted near the center comes out clean.

8.Let stand 5 minutes before removing from tin and serving.

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