Breakfast Crepe Cups



Serves: 8 - Cooking Method: Bake at 375 - Total Time: 1 hour


Not just for breakfast! These crepe cups are the perfect size for a grab-and-go breakfast or an elegant brunch buffet. Just add a side salad for a lunch entree or make in a mini-muffin pan and they are perfect for cocktail parties. This appetizer party recipe is so versatile!

What's for Dinner:

Mimosas

Breakfast Crepe Cups

Ham Steak

Fresh Fruit Salad

aaaa

aaaa

These can be made ahead of time and frozen. When you need a quick meal, simply microwave and enjoy!


Ingredients:

Frozen Crepes, defrosted (not in microwave) - 8
Eggs - 5
Half and Half - 1/4 cup
Chives - 3 Tbsp
Salt - 1/2 tsp
Pepper - 1/2 tsp
Diced Tomatoes - 1/2 cup
Cheddar Cheese, shredded - 1 cup

Directions:

1. Preheat oven to 375 degrees. Generously spray 8 - 2 ½ inch muffin cups with non-stick coating.

2. Fit crepes into cups, carefully ruffling the edges of the crepes.

3. Into medium sized bowl, mix: eggs, half and half, chives, salt and pepper. Ladle egg mixture into bottom of crepe cups.

4. Spoon 2 Tbsp of diced tomatoes into the center of each egg mixture and sprinkle with cheese.

5. Tent foil over muffin cups to prevent browning. Bake in a 375 oven for 25 to 30 minutes or until eggs are set. With spoon, carefully remove crepe cups.

Alternatives: cut crepes in quarters and fit into mini-muffin pans. Follow rest of directions and bake for only a few minutes until eggs are set. Serve for appetizers or hors d'ouerves at a party.



What Did You Think?

Please note that all fields followed by an asterisk must be filled in.

Please enter the word that you see below.

  




Return from Breakfast-Crepe-Cups to Appetizer-Party-Recipes