Prep Time 20 min
Cook Time 20 Min
Servings 12
Difficulty Easy

Ingredients

  • Crisco® Original No-Stick Cooking Spray
  • 12 slices precooked bacon (from 2.1-oz package)
  • 1 can Pillsbury® Place 'n Bake® refrigerated crescent rounds
  • 24 frozen potato nuggets (from 2-lb bag)
  • 5 LAND O LAKES® Eggs
  • 1/4 tsp. salt
  • 1/4 tsp. McCormick® Ground Black Pepper
  • Chopped fresh parsley

Directions

  • Step 1

    Heat oven to 350°F. Generously spray 24 mini muffin cups with no-stick cooking spray. Cut each bacon slice in half crosswise. Unroll one crescent round; cut into thirds, forming strips of dough. Place half slice of bacon on 1 dough strip; top with potato nugget and roll up, stretching dough and pinching ends to seal. Place in mini muffin cup, spiral side up. Repeat with remaining crescent rounds, bacon and potato nuggets.

  • Step 2

    In medium bowl, beat eggs, salt and pepper until well blended. Very carefully spoon scant tablespoon egg mixture around each dough-wrapped potato nugget.

  • Step 3

    Bake 13 to 20 minutes or until light brown on top and egg mixture is set. Remove from muffin cups to serving platter. Garnish with parsley. Serve warm.

Serving size
(1/12 of recipe, 2 bites)

  • Calories 180
  • Calories from Fat100g
  • Total Fat 11g
  • Saturated Fat 3g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 95mg
  • Sodium 440mg
  • Potassium 0mg
  • Total Carbohydrates 12g
  • Dietary Fiber 0g
  • Sugars 2g
  • Protein 7g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet