Bacon and Eggs Crepes
• 1 tsp Butter
• 2 Eggs
• 1/4 tsp Salt
• 1/4 tsp Black pepper
• 1/4 tsp Thyme leaves fresh or 1/8 tsp dried thyme
• 2 Crepes, prepared
• 2 slices BUTTERBALL Turkey Bacon, cooked
• 2 tsp Maple syrup
Directions
- Heat oven to 375°F. On lightly floured board, roll out pastry dough 1/16-inch thick. Using 3 inch cutter, cut out 42 circles, reroll scraps as needed.
- Fit circles into bottoms and slightly up sides of lightly greased 2 1/2 inch muffin pans.
- Meanwhile, fry bacon slices until crisp, drain and crumble or chop.
- Chop mushrooms, sauté in butter until limp and liquid evaporates.
- Combine bacon, mushrooms, green onion and cheese. Divide filling equally among muffin cups.
- In large bowl, beat eggs, add sour cream and stir until smooth.
- Spoon about 1 Tbsp into each muffin cup. Bake until puffed and light brown, 20 to 25 minutes.
- Cool in pans 5 minutes, lift out.
- Serve warm or let cool on wire racks. If made ahead, wrap cooled quiches air tight, and refrigerate overnight. Reheat, uncovered, in 350°F oven for about 10 minutes.
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