Here is my family's favorite way to eat eggs, my Cheesy Ranch Egg Cups. I get requests for these egg cups all the time, they are delicious! They are similar to a pinwheel that you would have as an appetizer, but when you add some eggs and cheese to them they are out of this world. I am always cooking for a crowd, especially during the holidays, and I was having a hard time finding one egg cup that everyone would like. Then it came to me, ranch seasoning! If you are having a hard time getting kids to eat eggs, add some dry ranch seasoning and they will gobble them up. I promise. My daughter called from college and asked for the recipe because she needed to make a tailgating breakfast for her sorority. Another great recipe to pass down to our kids. I hope your family enjoys them as much as mine.
Cheesy Ranch Egg Cups
- Servings: 1 cup
- Yield: 12
- Prep Time: 10 min
- Cooking Time: 30 min
- 1 can (8oz) refrigerated crescent dough
- 4 oz cream cheese, softened
- 1 tablespoon dry ranch seasoning
- ½ cup ham, diced
- 1 cup cheddar cheese, shredded and divided
- 6 eggs
- 1 cup milk
- ½ teaspoon salt
- ¼ teaspoon pepper
- Unroll dough onto parchment paper.
- Mix cream cheese and ranch seasoning together and spread evenly over the dough.
- Sprinkle on the ham and half of the cheese and roll up, from the long side, into a log. Cut into 12 pinwheel slices.
- Spray a 12 cup muffin tin with non-stick spray and add one pinwheel slice to each cup.
- Whisk the eggs, milk, salt and pepper together and evenly distribute over the pinwheels into the muffin cups.
- Top each egg cup with the remaining cheese.
- Bake at 375 degrees for 30 minutes, or until done.
Optional - add diced red peppers and chives.