Easy Breakfasts-Southwest Egg Cups (226 cal)
- Number of Servings: 12
Ingredients
1 can crescent rolls1 (4-ounce) can mild green chiles, drained and stemmed8 oz Monterey Jack cheese, coarsely grated6 large eggs, lightly beaten1 cup sour creamsalt and pepperSalsa, additional sour cream, and avocado for serving, optional
Pre-heat the oven to 375 degrees and spray each muffin pan cup with non-stick cooking spray.
Unroll dough into 1 large rectangle on work surface. Press into 12x9-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough on work surface. Press into 12x9-inch rectangle.
Cut dough into 12 squares. Gently press squares into 12 muffin cups, shaping edges to form rims 1/4 inch high. Spoon half of cheese evenly into dough-lined cups.
Whisk the eggs with the sour cream in a large bowl until blended. Add green chiles and season with salt and pepper.
In a pan, heat a tbsp of oil and cook eggs until about 75 % done. It should be firm but still gooey.
Place a spoonful of scrambled egg in each crescent cup and bake for 10 minutes in a pre-heated 375 degrees oven. Top with remaining cheese and bake an additional 5 minutes.
Allow the crescent eggs cups to cool slightly and remove it from the pan and serve (if you found difficult to take out the cups from a pan, run a knife on the sides and remove the scrambled egg cups gently).
Serve with salsa, sour cream, and avocado, if desired.
Makes 12 servings.
Unroll dough into 1 large rectangle on work surface. Press into 12x9-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough on work surface. Press into 12x9-inch rectangle.
Cut dough into 12 squares. Gently press squares into 12 muffin cups, shaping edges to form rims 1/4 inch high. Spoon half of cheese evenly into dough-lined cups.
Whisk the eggs with the sour cream in a large bowl until blended. Add green chiles and season with salt and pepper.
In a pan, heat a tbsp of oil and cook eggs until about 75 % done. It should be firm but still gooey.
Place a spoonful of scrambled egg in each crescent cup and bake for 10 minutes in a pre-heated 375 degrees oven. Top with remaining cheese and bake an additional 5 minutes.
Allow the crescent eggs cups to cool slightly and remove it from the pan and serve (if you found difficult to take out the cups from a pan, run a knife on the sides and remove the scrambled egg cups gently).
Serve with salsa, sour cream, and avocado, if desired.
Makes 12 servings.
Nutritional Info Amount Per Serving
- Calories: 225.6
- Total Fat: 16.4 g
- Cholesterol: 124.8 mg
- Sodium: 355.7 mg
- Total Carbs: 10.1 g
- Dietary Fiber: 0.0 g
- Protein: 9.3 g
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