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Ham and Cheese Egg Cups
breakfast brunch

Ham and Cheese Egg Cups

Turn leftover ham into an easy breakfast dish by adding to eggs and shredded cheese to fill crescent dough or puff pastry lined muffin cups.
  • 10m

    prep time

  • 20m

    Cook Time

  • 358

    Calories

  • 9

    Ingredients

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Ingredients

4

(2 egg cups)

Servings

  • 1 can (8 ounces) refrigerated crescent rolls
  • 1/2 cup finely chopped ham
  • 1/2 cup shredded Cheddar cheese, divided
  • 4 eggs
  • 2 tablespoons milk
  • 1 green onion, thinly sliced
  • 1 teaspoon McCormick® Thyme Leaves
  • 1/4 teaspoon McCormick® Garlic Powder
  • 1/4 teaspoon salt

Instructions

  • Preheat oven to 375°F. Unroll and separate crescent dough into triangles. Press a triangle into each of 8 greased muffin cups to form a cup. Divide ham and 1/4 cup of the cheese among cups.

  • Beat eggs, milk, green onion, thyme, garlic powder and salt in medium bowl. Fill cups with egg mixture. Sprinkle with remaining 1/4 cup cheese.

  • Bake 18 to 20 minutes or until eggs are set and crust is golden brown. Run small knife or spatula around each cup to loosen. Remove cups to wire rack. Let stand 5 minutes before serving.

Nutrition information (per Serving)

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