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