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1 c Refrigerated crescent rolls
1/2 c Milk
1 tb Onion -- chopped
1/2 lb Bacon
4 Cheddar cheese slices
2 Eggs
Cook the bacon until crisp; then crumble. Heat oven to 375F. Separate the dough into 4 rectangles. Place 2 rectangles in ungreased 8" square pan; press over bottom and 1/2" up sides to form crust, sealing perforations. Place cheese slices over dough. Sprinkle bacon and onions over evenly. Blend milk and eggs; pour over bacon. Separate remaining dough into triangles; arrange triangles over bacon-egg mix; do not seal. Bake for 30-35 minutes or until golden brown and filling is set.
1/2 c Milk
1 tb Onion -- chopped
1/2 lb Bacon
4 Cheddar cheese slices
2 Eggs
Cook the bacon until crisp; then crumble. Heat oven to 375F. Separate the dough into 4 rectangles. Place 2 rectangles in ungreased 8" square pan; press over bottom and 1/2" up sides to form crust, sealing perforations. Place cheese slices over dough. Sprinkle bacon and onions over evenly. Blend milk and eggs; pour over bacon. Separate remaining dough into triangles; arrange triangles over bacon-egg mix; do not seal. Bake for 30-35 minutes or until golden brown and filling is set.
