It’s been so long that I can’t remember where I got the idea anymore, but I’d decided to experiment with some kind of egg muffin dish, with pie crust. But then, crescent roll crust seemed easier, so that’s what I used instead.
I broke open my roll of rolls, unrolled them, and lined each space in the muffin tin with dough. By then I was on a roll. (forgive me for the horrible punning…)
I mixed three or four eggs and some milk (probably should have had some flour in there or something too), and set that aside, then went to chop up a bunch of ingredients. I won’t bore you with the ingredient prep, as it was nothing special and therefore not worth writing about, but the end result was this: Tomato and mozzarella cups (I only made 4 of them for some reason, and I will never know why. Should have made 6), and ham, broccoli and cheddar cups (8! That was too many! Worked out pretty well for leftovers, though.)
It took about 1 and 1/2 packages of crescent rolls, and I think I used 4 eggs, mixed with 1/2 cup of milk. For other ingredients, I you can just eyeball how much you want to use, if you make something like this. Just chop up some stuff and throw it in. Note: use more cheese than you think you need. I could hardly taste the cheese at all. 😦
I had the oven at 350°, and cooked them until some of the pastry edged were starting to get brown. Read the rest of this entry