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Breakfast tacos have taken the culinary world by storm, becoming a staple in many households and restaurants. Their combination of warm tortillas filled with an array of savory ingredients makes them a versatile and satisfying meal option, perfect for any time of day. The beauty of breakfast tacos lies in their ability to cater to a variety of tastes, allowing for endless combinations of fillings such as eggs, meats, cheeses, and vegetables. However, for those busy mornings or brunch gatherings where time is of the essence, a new twist on this beloved dish has emerged: Mini Breakfast Taco Casserole Bites.

Mini Breakfast Taco Casserole Bites

Start your day off right with Mini Breakfast Taco Casserole Bites! These bite-sized delights pack all the flavors of breakfast tacos into a convenient form, perfect for busy mornings or brunch gatherings. Made with flaky crescent roll dough, eggs, cheese, and your choice of meats and veggies, they offer endless customization options. Easy to make and deliciously satisfying, these casserole bites are sure to become a breakfast favorite in your home!
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Ingredients
  

1 package (8 oz) refrigerated crescent roll dough

6 large eggs

1/4 cup milk

1 cup cooked breakfast sausage, crumbled (or cooked bacon)

1 cup shredded cheddar cheese

1/2 cup diced bell peppers (mix of red and green for color)

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). Lightly grease a standard muffin tin with non-stick spray or line it with muffin liners to facilitate easy removal of the baked bites.

    Prepare the Crescent Rolls: Unroll the crescent roll dough and separate it into individual triangles. Carefully press each triangle into the bottom and up the sides of each muffin cup, ensuring there are no gaps to securely hold the filling.

      Cook the Vegetables: Heat a drizzle of olive oil in a skillet over medium heat. Once the oil is hot, add the diced onions and bell peppers. Sauté for approximately 3-4 minutes until the vegetables are tender. Remove from heat and set aside to cool slightly.

        Whisk the Egg Mixture: In a large mixing bowl, whisk together the eggs and milk until fully blended. Add garlic powder, chili powder, salt, and pepper, mixing well to incorporate all spices evenly.

          Combine the Filling Ingredients: In the skillet with the cooked vegetables, add the crumbled breakfast sausage (or bacon) and shredded cheddar cheese to the egg mixture. Stir thoroughly until all ingredients are well combined and evenly distributed.

            Fill the Muffin Tin: Carefully spoon the egg and filling mixture into each crescent roll-lined muffin cup, filling each one until just full, ensuring not to overfill as the egg mixture will expand while baking.

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

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

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

                    - Presentation Tips: Arrange the bites on a colorful platter and sprinkle with additional cilantro for a vibrant look. Serve alongside small bowls of salsa or hot sauce for dipping. Enjoy!