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:MimosasBreakfast Crepe Cups Ham Steak Fresh Fruit Salad aaaa aaaa
Ingredients:Frozen Crepes, defrosted (not in microwave) - 8Eggs - 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. Return from Breakfast-Crepe-Cups to Appetizer-Party-Recipes |
These can be made ahead of time and frozen. When you need a quick meal, simply microwave and enjoy!
