· 6 slices bacon
· 1 (8 oz.) pkg. crescent rolls
· 4 slices Swiss cheese
· 3 eggs, slightly beaten
· 3/4 C. milk
· 1 T. instant minced onion
· 1 T. diced parsley
Cook, drain and crumble bacon; set aside. Separate rolls into 4 rectangles and
press into 2 well−greased and floured 8−inch square pans. Place 2 cheese slices
over dough in each pan. Combine eggs, milk and onion; pour 1/2 milk mixture over
cheese in each pan. Sprinkle 1/2 bacon and parsley over each pan. Bake at 425ºF
for 15 to 18 minutes. Cut into 2−inch squares.
