1/2 cup butter, softened
8 oz. block cream cheese
1 1/4 cup all purpose flour
6-8 slices of bacon, chopped and cooked
1/2 cup shredded cheddar or cheddar jack
Chives (a small pinch each muffin cup)
1/2 cup half and half
Blend the butter and cream cheese together until smooth and creamy. Add in the flour a little at a time and continue to blend with a mixer until a soft dough forms. Spray a cookie sheet with cooking spray and lightly flour. Dust your hands with a little flour, and then roll the dough into 24 balls. Place them on the cookie sheet and place in the refrigerator for an hour.
Meanwhile, cook the bacon. I find it's easier to just cut up the bacon with sharp kitchen shears before you cook it, then it just crumbles in the pan as it gets crispy (as opposed to cooking the whole slices and then chopping).
After an hour, remove the dough balls from the fridge and place in mini muffin pans. Sprinkle the crumbled bacon on top of each muffin, then add some cheddar and chives.
Go ahead and preheat your oven to 375 degrees. In a bowl, whisk together the half and half, egg and salt. Pour the half and half mixture over each mini muffin.
Ignore my messy pan, it's hard to always have picture worthy food while cooking!
Place the muffin pan in the oven and cook for 25-30 minutes. Cool completely before serving.
I served these tonight along with Slow Cooker Beef and Noodles and Krispy Kale Chips.