Mini Bacon & Egg Quiches

These mini quiches are a simple, unique breakfast that your kids will love. Just a warning, they will disappear in seconds so my suggestion is to double the recipe if you are using it as a meal. I used a mini muffin pan. If you want larger quiches, use a regular muffin tin, just cut the biscuits larger.

MINI BACON AND EGG QUICHES

1 can crescent rolls
1 egg, beaten
3/4 c. evaporated milk
1/2 t. salt
1/4 t. Worcestershire sauce (a little more if you want a stronger flavor)
3/4 c. shredded Swiss cheese
6 - 8 strips cooked bacon, crumbled

1. Preheat the oven to 325 degrees. Spray muffin tin with cooking spray.
   
2. Roll out crescent dough and cut enough circles to fill your muffin tin. I used a biscuit cutter. If you don't have a biscuit cutter, use the rim of a glass. One can of rolls will fill one mini muffin pan (24 biscuits.) Press into prepared muffin tin.
   
3. In a small bowl, combine egg, milk, Worcestershire, and cheese. Pour into prepared biscuits. Sprinkle with crumbled bacon.
4. Bake for about 20 minutes or until the egg has set. Let cool and serve.