Breakfast Egg Cups Recipe
A St. Patrick's Day breakfast with green eggs and ham.
- 8 oz. can refrigerated crescent rolls
- 4 oz. ham, chopped
- ½ cup broccoli, chopped and microwaved 1 minute
- 3 green onions, chopped
- 4 eggs
- ¼ cup half & half
On a smooth surface, press together the seams of two crescent rolls to form a rectangle; cut each rectangle into two squares. Place each square into greased muffin pan and shape to form a cup. Evenly distribute meat, broccoli and onion into the cups. Set aside. In small bowl, combine and mix next 5 ingredients. Pour egg mixture over meat. Bake 20-22 minutes at 375°. Makes 8 egg cups.
Rated 5 out of 5 by TS rocks from Best breakfast ever! I love these! I also made them with out the crust! They are great!
Date published: 2017-03-06
Rated 5 out of 5 by MrsRJ from Breakfast Egg Cups a HUGE HIT!!! These were DE-LISH! I substituted bacon bits for the ham, thawed out frozen chopped broccoli in the microwave for about 90 seconds and used minced purple onions instead. Make sure you don't overfill the muffin cups, the eggs expand and it can get messy.
Date published: 2014-03-31