Ingredients
1 (8 ounce) can crescent rolls
2 slices deli ham, cut in half
4 eggs
1/2 cup shredded cheddar cheese
salt and pepper, to taste
Method
Sources
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dataset
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Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Adjustable stand — hold cookbook or tablet at eye level while cooking
Spring-loaded scoop — even muffins, cookies, meatballs every time
Record your recipes and experiments — organized cooking journal
Reusable silicone liners — no paper waste, non-stick, easy release
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Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Adjustable stand — hold cookbook or tablet at eye level while cooking
Spring-loaded scoop — even muffins, cookies, meatballs every time
Record your recipes and experiments — organized cooking journal
Reusable silicone liners — no paper waste, non-stick, easy release
You're reading one of recipes available free. Full library with Gastronome.
Liberally spray four cups of a muffin tin with non-stick spray. Unroll crescent roll dough and separate into triangles. Press one triangle into the bottom of each of the four cups, and up the sides. It doesn't have to go all the way up the sides. Place one half of a slice of ham into each cup, maintaining a cup shape. Crack one egg into the center of each cup, on top of the ham. Sprinkle each egg with salt and pepper, to taste. Sprinkle about 1 T of cheese on top of each egg. Flatten out the remaining crescent roll dough triangles into circles. Loosely place the dough circles over each of the cups, tucking the edges into the cup. Sprinkle with about 1 t of shredded cheese. Bake at 375 for 10-15 minutes for soft yolks, or 20 minutes for hard cooked yolks.