Egg & Veggie Muffins

   

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With a baby to feed and entertain in the morning I am lucky to get down a cup of coffee and a bite to eat. I love to have pre-made things I can grab for breakfast, so when I came across High Heels & Grills mini breakfast Quiches I had to try it with my own spin. They are great to make a dozen and reheat them each morning.

Indigents:

1 can of crescent rolls
6 Eggs
1/2 cup milk
1 cup of cheddar cheese
1 tomato
1/2 teaspoon of basil
1/2 cup of torn spinach leaves

Directions:

Preheat oven to 350º. Spray a 12 muffin pan. Roll out crescent rolls (ignore perforated lines) and cut into 12 equal pieces. Place crescent dough into the bottom of each muffin well. Mix together the remaining ingredients in a separate bowl.  Fill each muffin well about 3/4 full. Cook for approximately 20 minutes. Store leftover in refrigerator and reheat in microwave for approximately 20-30 seconds.

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