Quick prep breakfast and brunch idea, with plenty of leftovers for the work week.
Oven baked cheese & broccoli egg-cups on crescent dough
This quick version used store bought crescent roll pastry dough (I used pillsbury but any will do) but can also be made with the rolled biscuit or even pizza doughs.
Preheat the oven to 400 degrees or 375 degrees if your muffin pan is lighter color.
Spray or lightly butter the muffin pan.
Crack 8 large eggs, whisk with a splash of milk till blended.
Add salt and pepper to taste, a dash or two of tabasco, 1/4 cup of greater cheese, stir well. Add fresh or dried herbs to taste.
Unwrap the dough and cut into rough squares. Don’t worry about making a full “cup” as long as the bottom is covered and you have at least 1/2 inch up each side- press into the bottom of each cup
and press up the sides as far as each will go. I found that 2 rolls of crescent will do a 12 muffin cup pan.
Add chopped broccoli florets, ham or turkey, shredded cheddar cheese.
Hint: this is a great way to use leftovers from dinners.
Pour the egg mixture into each cup. They will raise a bit so leave some room. Sprinkle with cheese it wanted.
Place on muffin pan on a cookie sheet and back for 15 or until set and brown. Remove and serves with salsa