Egg Bakes & Quiche Dishes

Cheesy Egg & Bacon Squares

1 can (235 g) refrigerated crescent dinner rolls

250 g (1/2 lb) Swiss cheese, grated

¼ cup (50 mL) green onions, chopped

3 tbsp (45 mL) parsley, chopped

4 eggs

¾ cup (175 mL) milk

Salt and pepper to taste

6 slices bacon, cooked and crumbled

Preheat oven to 425°F (220°C). Line a 9 x 13-inch (22 x 33 cm) baking pan with parchment paper. Separate crescent rolls into rectangles. Press rectangles on the bottom and halfway up the sides of the pan; press firmly at the perforations to seal completely. Sprinkle the cheese over the dough and then green onions and parsley. In a medium bowl, beat eggs and milk. Pour egg mixture over cheese and sprinkle with bacon, salt and pepper. Bake 15-20 minutes or until set. Cool 5 minutes, then cut into 2-inch (5 cm) squares. Serve hot.

Makes about 30 appetizers

Nutrients per serving:

Calories: 97.7
Carbohydrates: 4.0g
Fat: 7.9g
Protein: 2.6 g
Sodium: 98.7mg