Mini breakfast bites are meant to impress!

Prep Time:  25 minutes   |    Cook Time:  40 minutes   |    Total Time:  1 hour, 5 minutes   |    Servings:  12 mini frittatas

Ingredients:

• 2 teaspoons  Carlini  Extra Virgin Olive Oil
• 1 small onion, thinly sliced
• 1/2 teaspoon  Stonemill  Iodized Salt
• 1/2 head broccoli, chopped small into little florets
• 6  Goldhen  Large Eggs
• 1/2 cup  Friendly Farms  Half and Half
• 1 cup  Happy Farms  Swiss Cheese
• 2 cans  Bake House creations  Crescent Rolls
• 1/2 teaspoon  Stonemill  Ground Black Pepper

Directions:

1. Preheat oven to 350°.
2. Heat oil in a sauté pan.
3. Sauté thinly sliced onions.
4. Add chopped broccoli and sauté.
5. Mix together eggs, salt and pepper and half and half; set aside.
6. Lightly grease a muffin tin with cooking spray or oil.
7. Place 1 triangle of crescent roll in individual tin. Crinkle edges to create a bowl shape.
8. Bake 5 minutes, or until dough is a golden brown.
9. Put an equal amount of broccoli into each muffin tin; top with an equal amount of egg.
10. Bake 10 minutes.
11. Top with cheese and bake for another 10 minutes, or until fluffy and golden brown.

Recipe courtesy of Chef Alyssa, ALDI Test Kitchen