Bacon Quiche Tarts

• 6 ounces cream cheese, softened
• 5 teaspoons 2% milk
• 2 large eggs
• 1/2 cup shredded Colby cheese
• 2 tablespoons chopped green pepper
• 1 tablespoon finely chopped onion
• 1 tube (8 ounces) refrigerated crescent rolls
• 5 bacon strips, cooked and crumbled
• Thinly sliced green onions, optional

1. In a small bowl, beat cream cheese and milk until smooth. Add the eggs, cheese, green pepper and onion.
2. Separate dough into eight triangles; press onto the bottom and up the sides of greased muffin cups. Sprinkle half of the bacon into cups. Pour egg mixture over bacon; top with remaining bacon.
3. Bake, uncovered, at 375u0b0 for 18-22 minutes or until a knife inserted in the center comes out clean. Serve warm. If desired, top with chopped green onion.
4. Freeze cooled baked tarts in a resealable plastic freezer bag. To use, reheat tarts on a
5. in a preheated 375u0b0 oven until heated through.

cream cheese, milk, eggs, colby cheese, green pepper, onion, crescent rolls, bacon strips, green onions

Taken from www.tasteofhome.com/recipes/bacon-quiche-tarts/ (may not work)