Ingredients:
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- 24 frozen potato nuggets (from 2-lb bag)
- 5 eggs
- chopped fresh parsley , if desired
Directions:
- Directions:
- Heat oven to 350°F. Generously spray 24 mini muffin cups with non-stick cooking spray.
- Cut each bacon slice in half crosswise.
- Unroll one crescent round; cut into thirds, forming strips of dough. Place half slice of bacon on 1 dough strip; top with potato nugget and roll up, stretching dough and pinching ends to seal.
- Place in mini muffin cup, spiral side up. Repeat with remaining crescent rounds, bacon and potato nuggets.
- In medium bowl, beat eggs, salt and pepper until well blended. Very carefully spoon scant tablespoon egg mixture around each dough-wrapped potato nugget.
- Bake 13 to 20 minutes or until light brown on top and egg mixture is set. Remove from muffin cups to serving platter. Garnish with parsley. Serve warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 185.44 Kcal (776 kJ) | ||
| Calories from fat | 89.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.92g | 15% | |
|---|---|---|---|
| Cholesterol | 86.44mg | 29% | |
| Sodium | 429.91mg | 18% | |
| Potassium | 233.8mg | 5% | |
| Total Carbs | 15.49g | 5% | |
| Sugars | 1.68g | 7% | |
| Dietary Fiber | 1.52g | 6% | |
| Protein | 10.89g | 22% | |
| Vitamin C | 3.8mg | 6% | |
| Iron | 0.5mg | 3% | |
| Calcium | 18.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 182.91 Kcal (766 kJ) | ||
| Calories from fat | 88.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.79g | 15% | |
|---|---|---|---|
| Cholesterol | 85.26mg | 29% | |
| Sodium | 424.04mg | 18% | |
| Potassium | 230.61mg | 5% | |
| Total Carbs | 15.28g | 5% | |
| Sugars | 1.66g | 7% | |
| Dietary Fiber | 1.5g | 6% | |
| Protein | 10.75g | 22% | |
| Vitamin C | 3.7mg | 6% | |
| Iron | 0.4mg | 3% | |
| Calcium | 17.8mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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