Mini Egg and Cheddar Baskets

egg and cheddar baskets

Ok guys, let’s talk about breakfast. Supposedly it is the most important meal of the day. On this point I have to beg to differ. Well, wait. From a nutritional standpoint, I’ll agree. However, from a “this meal contains many recipes that I love to eat” perspective, I have to give it a rating of meh, at best. let me backtrack a bit here and explain myself.

Now, I realize that breakfast can contain many delicious items. Items that contain bacon and cheese and things like hollandaise sauce. BUT, when actual morning, AKA breakfast time, arrives, who has time to make or eat these delicious items. Not I. And so it is cereal or bagels for the rest of us. And I am left just dreaming of dinner.

Then something happened…I found this recipe for mini egg and cheddar cups. In one swoop, convenience and scrumptious-ness met and had a baby. And that baby was named Mini Egg and Cheddar Cups. Feel free to call these babies whatever you like, Bob, Jane, Suzy, Rebekah {oh I’m Flattered!}. Just know this: whatever you call them, they will surely be delicious.


Muffin pan

1 container of refrigerated crescent rolls (you can also use biscuits, but I found the crescents to be a bit thinner and not as heavy)

6 Eggs

1/2 cup shredded cheddar cheese

2 tbsp milk

2 tbsp minced chives

1/2 tsp salt

1/4 tsp pepper

Pre-heat oven to 400 (or temperature listed on dough instructions if it differs)

Press dough into muffin pan cups.

Sprinkle about a tablespoon of cheddar in the bottom of each cup.

In a bowl, mix eggs, milk, chives, salt and pepper. Pour mixture into cups until they are about 3/4 full. Don’t overfill or they will overflow (Just in case, the first time you make these put a baking sheet on the rack underneath the muffin tin to act as a catch in case they do overflow. Then adjust to a little less egg mixture next time. They are still delish either way.)

Pop into the oven for about 11-12 minutes, or until the eggs are just set.


And viola! A delicious breakfast that is super simple to make. These are also great with a little cooked bacon or ham added to the egg mixture. But if you want to keep it simple, they are great as is.

I hope this recipe brightens your morning!

Stop by on Monday for Coffee Break. want a hint at the features? This week’s “best of” beauties are kind of…small.

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5 thoughts on “Mini Egg and Cheddar Baskets

  1. What a great idea, Rebekah! Little breakfast bites, if you will, made quick and easy in a muffin tin — brilliant and I am SURE absolutely delish =) Ooh, I bet these would be awesome using gruyere in place of … the possibilities are endless!

    Look forward to your “best of” on Monday … oooh, what could they be?

    Have a wonderful weekend and talk soon, lovely =)

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