Breakfast Cupcakes

By KellenRae

All the goodness of a savory breakfast in a portable cupcake-like muffin!

Ingredients

• 1 tube crescent roll dough (8 count)
• 5 eggs
• 1 cup shredded cheese of your choice
• 2 slices deli ham, chopped
• 1/2 cup sour cream
• cooking spray
• salt and pepper to taste
• garnish: smoked paprika, chives

Details

Preparation time 20mins
Cooking time 40mins

Preparation

Step 1

Preheat oven to 375. Spray only 8 cups of a muffin baking pan with the cooking spray.

Open the tube of crescent roll dough and unroll and separate each triangle. Cut each triangle in such a way so that you can line the bottom and sides of each sprayed muffin cup with dough. It is okay if the dough extends above the top edge of the cup.

Sprinkle the cheese into each cup equally, using all of the cheese.

Sprinkle the ham into the cups as well, reserving some for garnish if you'd like.

Optional: if your oven is preheated at this point, you can put the muffin pan into the oven for 5 minutes. This will help the dough and melting cheese seal up the bottom of the cupcake so that your filling stays within the bread. If you skip this step, your cupcakes should still work just fine (though I haven't tried it!).

In a separate bowl, beat the eggs together with the sour cream. Add the salt and pepper to your taste.

With a large spoon or small measuring cup, spoon the egg mixture equally among the eight cups. Be careful not to fill to the top edge as the eggs will likely overflow before they are set.

Sprinkle the top of your cupcakes with your leftover ham and other garnishes.

Bake for 15-20 minutes. When a knife inserted into the center of a cupcake comes out clean, they are done!