Easy Cheesy Egg Cups

Looking for an easy recipe to make anytime? 
That’s right, this recipe will work for breakfast, lunch OR dinner! 
What you will need to make
Cheesy Egg Cups 
(makes 8)
1 tube of crescent-roll dough
4 eggs
1/2 cup half-n-half or milk
veggies &/or meat of your choice, chopped.
2 slices of American cheese, quartered.
Preheat oven to 375 degrees. 
Butter 8 sections of the muffin pan 
(pro-tip: use the outer sections to ensure they cook evenly) 
Lightly scramble eggs & milk, I add spinach during this step.
Once your veggies are chopped, you are ready to assemble!
Unroll each “crescent” and shape into each muffin-section.

Carefully spoon in the egg-mixture, then add in a few veggies to each cup.
Be careful to not overload the cups (like I did below… oops).
Place the muffin tin onto a baking sheet into the 375 degree oven for 10 minutes.
When the 10 minutes are up, remove from the oven.
Place quartered cheese slices on top of each egg-cup. 
Place the cheese-covered egg cups back into the 375 degree oven for another 5-7 minutes.
Until they look like this… 
Carefully remove each egg cup with a fork… 
Enjoy with your favorite hot-sauce… and breakfast stout! 

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    Kelli Williams

    Kelli Williams

    Keeping up with 2 little girls, writing assignments, music gigs, the house, laundry, ETC, backwards, wearing ass kicking boots and a smile, without spilling my beer. Ok, ok, so I spill my beer, but my floors have never been more germ-free since I started putting a little alcohol on them. Who needs ammonia...

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