Recipe by Claudia Dawn
I've been perfecting this recipe since having something similar at Panera Bread. The garlic in it is not to be overwhelming - just a kiss of garlic. Garlic lovers, please resist the temptation to double the garlic. This recipe will knock your socks off, as is! So delicious! Great for freezing.
- 1 tablespoon olive oil
- 1⁄2 cup onion, diced
- 1 garlic clove, minced
- 1 cup turkey bacon, diced (approx 1/4 - 1/2 pounds)
- 3 ounces fat free cream cheese (softened)
- 1 1⁄4 cups Egg Beaters egg substitute (or 5 eggs, beaten)
- 1 cup milk
- 1⁄4 cup green onion, diced (optional)
- 1 cup low-fat cheddar cheese, shredded
- 1 (10 ounce) frozen spinach, thawed & liquid squeezed out
- salt, to taste
- pepper, to taste
- 1 (8 ounce) package refrigerated reduced-fat crescent rolls
Directions See How It's Made
- Preheat oven to 375 degrees.
- Saute onions & garlic in olive oil, 1 minute.
- Add turkey bacon, cook until bacon is browned, but not crisp, approximately 3 to 5 minutes, stirring occasionally. Drain. (I like to blot with a paper towel to get out all the excess grease.).
- Combine cream cheese, Eggbeaters and milk; smashing cream cheese with back of the spoon until it is broken up.
- Add salt & pepper to taste to egg mixture.
- Add bacon mixture, green onions, cheese and spinach to egg mixture.
- Unroll crescent rolls.
- Working with Â¼ of the crescent rolls at a time (2 triangles), pinch seams together and roll with rolling pin out on floured board to an 8x8 square. Cut into fourths.
- Place Â¼ into each muffin cavity to form 1 muffin. Press up in muffin tin to fully line the muffin cavity.
- Repeat with remaining crescent rolls.
- Bake 20 to 25 minutes @ 375 degrees or until knife inserted in middle comes out clean.
- When slightly cooled, run knife around muffin to release. Serve or store for later use.
- Cool completely before storing in Ziplock bag.
- When ready to serve, place muffin on plate and reheat in microwave.
- Yield: 16 muffins.