CRESCENT BREAKFAST TART RECIPES

Steps:

• Heat oven to 375°F. Line large rimmed cookie sheet with cooking parchment paper.
• On work surface, unroll dough. Press or roll to form 13x9-inch rectangle. Cut into 4 rectangles (6 1/2x4 1/2 inches), and separate. Place dough rectangles on cookie sheet.
• For each rectangle, roll edges toward center to form 1/2-inch rimmed edge around each.
• Carefully break 1 egg in center of each dough rectangle. (Egg may run over slightly.) Top each with ham, bacon and cheese.
• Bake 18 to 22 minutes or until edges of crescent dough are golden brown and egg whites and yolks are firm (not runny).

Steps:

• Preheat oven to 375°. In a large skillet over medium heat, cook bacon until crispy, 8 minutes. Transfer to a paper towel-lined plate to drain, then chop into small pieces. Grease a mini muffin tin with cooking spray. On a lightly floured surface, roll out crescent dough, and pinch seams together. Cut into 24 squares. Place squares into muffin tin slots. In a large bowl, combine eggs, cooked bacon, cheddar, ricotta and chives, then season with salt and pepper. Spoon mixture into crescent cups. Bake until crescent is golden and eggs are cooked through, about 15 minutes.