Bacon-Egg Breakfast Bites



12 slices precooked bacon (from 2.1-oz package)
1 can crescent rolls
24 frozen tater tots (from 2-lb bag)
5 eggs
1/4 teaspoon salt
1/4 teaspoon pepper
Chopped fresh parsley, if desired


1. Heat oven to 350°F. Generously spray 24 mini muffin cups with non-stick cooking spray. Cut each bacon slice in half crosswise. Unroll one crescent roll. Place half slice of bacon on 1 dough strip; top with 1-2 tater tots and roll up, stretching dough and pinching ends to seal. Place in mini muffin cup, spiral side up. Repeat with remaining crescent rolls, bacon and tater tots.

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.

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.

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