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In recent years, breakfast tacos have surged in popularity across the culinary landscape, transforming from a regional delicacy to a beloved morning staple in households and restaurants alike. This delightful fusion of flavors and textures offers a satisfying way to kick-start the day, combining the comforting elements of traditional breakfast foods with the bold flair of Mexican cuisine. Similarly, breakfast casseroles have earned their place as a go-to dish for brunch gatherings and busy weekday mornings, thanks to their ability to feed a crowd while allowing for a plethora of ingredient combinations.

Mini Breakfast Taco Casserole Bites

Discover the delightful Mini Breakfast Taco Casserole Bites, a tasty blend of breakfast tacos and casseroles perfect for busy mornings or brunch gatherings. These bite-sized treats offer a customizable mix of proteins, veggies, and spices all wrapped in a flaky crescent roll crust. Quick to prepare and easy to serve, they make a nutritious start to your day or a fun addition to any occasion. Get ready to whip up a dish that pleases every palate!
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Ingredients
  

1 package of refrigerated crescent roll dough (8 oz)

6 large eggs

1/4 cup milk

1 cup cooked breakfast sausage, crumbled (or bacon)

1 cup shredded cheddar cheese

1/2 cup diced bell peppers (red, green, or a mix)

1/4 cup diced onion

1/2 teaspoon garlic powder

1/2 teaspoon chili powder

Salt and pepper to taste

Fresh cilantro for garnish (optional)

Salsa or hot sauce (for serving, optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C). Grease a standard muffin tin with non-stick spray or line with muffin liners for easier removal.

    Prepare the Crescent Rolls: Unroll the crescent roll dough and separate it into triangles. Press each triangle into the bottom and up the sides of the muffin cup, ensuring there are no gaps so that your filling stays contained.

      Cook the Vegetables: In a skillet over medium heat, add a drizzle of olive oil. Once hot, add the diced onions and bell peppers. Cook until they are softened, about 3-4 minutes. Remove from heat and set aside.

        Whisk the Eggs: In a large bowl, whisk together the eggs and milk until well combined. Season with garlic powder, chili powder, salt, and pepper.

          Combine Filling Ingredients: In the same skillet used for the vegetables, add the cooked breakfast sausage (or bacon), sautéed onions and bell peppers, and shredded cheddar cheese to the egg mixture. Stir until everything is evenly combined.

            Fill the Muffin Tin: Spoon the egg and sausage mixture into each crescent roll-lined muffin cup until full. Be careful not to overfill, as the egg will expand while baking.

              Bake: Place the muffin tin in the preheated oven and bake for 15-20 minutes or until the eggs are set and the crescent dough is golden brown.

                Cool and Serve: Allow the mini breakfast taco casserole bites to cool in the tin for about 5 minutes. Carefully remove them and serve warm, garnished with fresh cilantro if desired. Pair with salsa or hot sauce for added flavor.

                  Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 12 bites