Cheesy Egg Muffin Cups

Over the weekend we celebrated my nieces first birthday. I made some unicorn popcorn to go along with the unicorn theme. The popcorn was the perfect blend of sweet and salty and so addicting, I couldn’t stop eating it!! I also made a large tray of Arroz Imperial (Imperial Rice). This is not just any rice, however. It is a bit of a process to make and so it is usually reserved for special occasions and to feed a crowd. Shredded chicken, a layer creamy mayonnaise over the yellow rice, topped with melted mozzarella cheese. Need I say more. Crazy yumminess!!

Flavorful egg muffins tucked in a pastry cup and filled with cheese, ham and green onions
Super easy to make cheesy egg muffins in a pastry cup

In anticipation of being busy cooking for the birthday party, I decided to prepare a couple of things that my kids and hubby could just reheat and eat. These are the times when it comes in handy to have crescent roll dough packages in the fridge. They are super easy to work with and save a ton of time. I happened to have two so I used one and made breakfast muffins. I used the other to make pizza cups for lunch which are even easier to make.

What can you put inside the pastry cups

The tray of breakfast ones I made contain egg, ham and cheese for the kids. I threw in some green onions in a few of the cups for my husband and I. You could also cook bacon, sausage or whatever your favorite breakfast meat is. I have also made a version with finely chopped herbs like tarragon, chives and parsley. That is one of my favorites because it’s like having a classic French omelette in a muffin cup.

If you happen to have unexpected guests or just need to prepare a snack or appetizer before a meal, even for a quick lunch for the kids, the pizza cups version are the absolute BEST things ever!! You roll out and cut the dough the same way as for the breakfast ones. Add about 1 1/2 tbsp. of marinara sauce ( I love to use RAO’s when I don’t have homemade). Then sprinkle some shredded mozzarella and mini pepperonis and that’s it. Whoever you serve these to that love pizza will absolutely love these and they’ll think its such a cute idea.

How to keep them fresh for those on-the-go moments

The best part is, they can be stored for up to five days in an airtight container inside your fridge and reheated in the toaster oven or the microwave. The kids and my husband love them so much that I had no leftovers. Now I know I have to make two batches. Any leftovers can be frozen for up to three months.

I have to say these egg muffin cups are super yummy. They are packed with flavor. They are more nutritious than any frozen packaged breakfast thing you could buy at the store. Plus, the recipe is so versatile, you can literally make it in 1,000 different ways! The best way I can describe them is a mini version of a quiche Lorraine. This recipe was also a total time saver for me this weekend. I will be making them again today so the kids can take them on-the-go weekday mornings.

Ingredients

  • 7 extra large organic free range eggs
  • 1/2 cup milk (preferably organic whole milk)
  • 3/4 tsp kosher salt (adjust depending on sodium content of other ingredients)
  • 1tbsp unsalted butter
  • 1 cup low sodium sliced ham, chopped to 1/4 inch pieces
  • 1/2 cup shredded white cheddar cheese
  • 1/2 cup chopped green onions
  • Fresh cracked pepper to taste
  • Non-stick cooking spray
Two egg muffins cups ready to take on-the-go for busy weekday mornings
Flavorful egg muffin cups to take on-the-go for busy weekday mornings

Directions

Preheat oven to 375°.

1. Prepare muffin pan with nonstick cooking spray in muffin tins. In a medium size bowl, whisk eggs, milk, salt and pepper. Set this aside. 
2. In a small sauté pan, melt the butter over medium high heat and cook the chopped ham for 2-3 minutes. Remove from the heat and set aside.
3. Roll out crescent dough on a lightly floured board to about a 9×12 rectangle. Using a sharp knife or a pizza cutter, cut the dough into 12 equal squares. Press the dough squares into the greased muffin tins creating a sort of cup.
4. Begin to layer the muffin tins with the ingredients starting with the cooked ham. Then pour in about 2 tbsp of the egg mixture. Sprinkle the green onions and a top layer of shredded cheese.
5.  Bake for 13-15 minutes. Remove from the oven and allow to cool for a couple of minutes before carefully transferring the egg cups onto a cooling rack. Serve hot. Enjoy!

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Make-Ahead Egg Muffin Cups

These egg muffin cups make breakfast so easy and delicious, you won’t want to skip it!  Make them over the weekend and store in the refrigerator for up to 5 days. If you’re lucky enough to have any left overs you can freeze them for up to three months.  Use this basic recipe of ham, egg and cheese or change it up with your favorite herbs or breakfast meat.

  • Author: Jennifer
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25
  • Yield: 12 Egg Muffin Cups 1x
  • Category: Breakfast
  • Method: Easy
  • Cuisine: American
Scale

Ingredients

  • 7 extra large organic free range eggs
  • 1/2 cup milk (preferably organic whole milk)
  • 3/4 tsp kosher salt (adjust depending on sodium content of other ingredients)
  • 1tbsp unsalted butter
  • 1 cup low sodium sliced ham, chopped to 1/4 inch pieces
  • 1/2 cup shredded white cheddar cheese
  • 1/2 cup chopped green onions
  • Fresh cracked pepper to taste
  • Non-stick cooking spray

Instructions

Preheat oven to 375°.

1. Prepare muffin pan with nonstick cooking spray in muffin tins. In a medium size bowl, whisk eggs, milk, salt and pepper. Set this aside. 
2. In a small sauté pan, melt the butter over medium high heat and cook the chopped ham for 2-3 minutes. Remove from the heat and set aside.
3. Roll out crescent dough on a lightly floured board to about a 9×12 rectangle. Using a sharp knife or a pizza cutter, cut the dough into 12 equal squares. Press the dough squares into the greased muffin tins creating a sort of cup.
4. Begin to layer the muffin tins with the ingredients starting with the cooked ham. Then pour in about 2 tbsp of the egg mixture. Sprinkle the green onions and a top layer of shredded cheese.
5.  Bake for 13-15 minutes. Remove from the oven and allow to cool for a couple of minutes before carefully transferring the egg cups onto a cooling rack. Serve hot. Enjoy!

Notes

  • These muffins can be kept refrigerated for up to 5 days or frozen in an airtight container for up to 3 months.
  • For best result reheating, use a toasted oven, but you may also use a microwave.
  • Defrost frozen muffins in the refrigerator overnight for faster warming time when needed.

Keywords: Breakfast egg muffin cups cheese ham

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