- 1 cup refrigerated crescent rolls
- 1 tablespoon onion — chopped
- 4 cheddar cheese slices
- 1/2 cup milk
- 1/2 pound bacon
- 2 eggs
Cook the bacon crisp; crumble. Heat oven to 375~. Separate 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.