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Challenge: Family Favorites

Cheesy Ranch Egg Cups

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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


  1. Unroll dough onto parchment paper.
  2. Mix cream cheese and ranch seasoning together and spread evenly over the dough.
  3. Sprinkle on the ham and half of the cheese and roll up, from the long side, into a log. Cut into 12 pinwheel slices.
  4. Spray a 12 cup muffin tin with non-stick spray and add one pinwheel slice to each cup.
  5. Whisk the eggs, milk, salt and pepper together and evenly distribute over the pinwheels into the muffin cups.
  6. Top each egg cup with the remaining cheese.
  7. Bake at 375 degrees for 30 minutes, or until done.

Recipe Tags

Optional - add diced red peppers and chives.

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