Need a fast breakfast or brunch idea?? These egg puffs are easy to prepare, easily portable, and delicious! They can be served warm or at room temperature and the flavor possibilities are endless…
Ingredients
- 1 roll refrigerated crescent dough (look for variety without partially hydrogenated oil)
- 5 eggs
- ½ c. milk
- 1 c. cooked ham, diced
- 1 c. shredded cheese
Optional: onions, peppers, mushrooms, broccoli, sausage (Cooked)
- Preheat oven to 375o Grease or spray a mini-muffin pan. Unroll crescent dough. Cut into triangles (you should be able to make about 24 with 1 roll of dough.) Fold and shape dough to fit mini-muffin cups.
2. In a large bowl, whisk eggs, milk, salt, and pepper. Then, dice the cooked ham.
3. Spoon egg mixture into each muffin cup. Try to fill cup about ¾ of the way. Add diced ham and top with shredded cheese. Do not overfill- dough and eggs with rise.
4. Bake for 12-15 minutes, until eggs are cooked and dough is golden brown. Let cool for 5 minutes. Then, use a knife to loosen edges before removing from pan. Enjoy!