Everything Bagel Crescent Bites Food

"EVERYTHING" PIGS IN A BLANKET

Classic pigs in a blanket, made with cocktail franks and flaky crescent rolls, baked with a sprinkle of savory "everything" bagel seasoning!

Provided by The Chunky Chef

Time 25m

Number Of Ingredients 4

Ingredients

8 oz tube crescent roll dough, separated along perforated edges into triangles
24 beef little smokies cocktail franks, patted dry
1 large egg
2-3 Tbsp "everything" bagel seasoning

Steps:

Preheat oven to 375 F degrees. Line a baking sheet with parchment paper and set aside.
Slice each triangle of crescent roll dough into 3 long strips. Wrap each strip around a cocktail frank, pressing to seal the edges. Place seam-side down on prepared baking sheet.
Beat egg, and brush over the top of each crescent/cocktail frank. Sprinkle liberally with everything bagel seasoning.
Bake 15 minutes, or until golden brown. Serve warm.

Nutrition Facts : Calories 40 kcal, Carbohydrate 4 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 9 mg, Sodium 87 mg, ServingSize 1 serving

'EVERYTHING BAGEL' EGG BITES

'Everything Bagel' Egg Bites image

Make breakfast or brunch everything you want it to be by adding our 'Everything Bagel' Egg Bites recipe. This 'Everything Bagel' Egg Bites recipe takes your egg-making game to the next level with the addition of spices.

Provided by My Food and Family

Categories Breakfast & Brunch

Time 30m

Yield 3 servings

Number Of Ingredients 4

Ingredients

4 eggs
1 Tbsp. water
1/3 cup PHILADELPHIA Chive & Onion Cream Cheese Spread
1-1/2 tsp. everything bagel seasoning

Steps:

Heat oven to 325ºF.
Blend eggs, water and cream cheese spread in blender until smooth.
Pour into 6 wells of doughnut pan sprayed with cooking spray; sprinkle with seasoning.
Bake 12 to 15 min. or until eggs are set. Run knife around edges of cups to loosen eggs; remove from pan to serving plate.

Nutrition Facts : Calories 180, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 265 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 10 g

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