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In a large mixing bowl, beat together butter and cream cheese until fluffy. Add in flour in two additions, beating until just combined after each add in. Roll dough into 1″ balls and place on a baking sheet. Refrigerate for 1 hour.
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Place each dough ball into the cup of a mini muffin pan. Using your thumb, press into the center of the dough to create little cups.
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Preheat oven to 375 degrees F.
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In a small bowl, whisk together the half-n-half, egg, and salt; set aside.
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Sprinkle bacon into each cup until full. You can press down on the bacon a bit to get it in the cup better. Sprinkle the top of each cup with some Parmesan cheese. Using a teaspoon, drizzle half-n-half mixture over each cup. Sprinkle chives over the top of each cup.
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Bake for 25 to 30 minutes. Remove from oven, and place mini muffins on a wire rack to cool fro 5 minutes. Serve warm.