Cheesy Ranch Egg Cups

CHEESY RANCH EGG CUPS

Here is my favorite "kid-friendly" easy egg cups that I love to make for a crowd. These are great during the holidays, all family members (both young and old) love these egg cups. 

I will be on "My West Michigan" WZZM TV13 on Wednesday 12.16.15 at 9am showing you how I make these delicious eggs. 

Cheesy Ranch Egg Cup Video from WZZM TV13 - My West Michigan

First, I start with the dough sheet. I unroll that onto some parchment paper, this makes clean up super quick and easy. Then, I spread on the cream cheese/ranch mixture and add the ham and some cheese.

Start with the long side and roll the dough up into a log. Then, slice into 12 pinwheels.

Add one pinwheel to each muffin cup.

Add the eggs over the dough. 

Sprinkle on the rest of the cheese and bake. 

 I like to add some red pepper to my egg mixture, but you can leave out if your kids don't like peppers. I also cut up some chives to add after the egg cups are baked. So yummy! 

Cheesy Ranch Egg Cups

INGREDIENTS-

1 can (8oz) Pillsbury refrigerated crescent dough sheet 

4 oz cream cheese, softened

1 tablespoon dry ranch seasoning

1/4 cup ham, cubed

1 cup cheddar cheese, shredded – divided 

6 eggs

1 cup milk

1/2 teaspoon salt

1/4 teaspoon pepper

PREPARATION –

Pre-heat oven to 375 degrees.

Unroll dough onto some parchment paper, for easy clean up. In a small bowl, mix cream cheese and ranch seasoning together. Spread evenly over the dough. Then, sprinkle on the ham and half of the cheese and roll up into a log. Cut into 12 slices. In a greased 12 cup muffin pan, add one slice of dough to each cup. 

In a bowl, whisk together the eggs, milk, salt and pepper. Pour evenly over the dough mixture into each muffin cup. Sprinkle on the remainder of the shredded cheese. 

Bake for 25-30 minutes. 

Optional - Add some chopped red peppers before adding the egg mixture and/or add some chives to the egg cups after removing from the oven.

Sweet and Savory Egg Bakes

These all start with a basic egg/milk mixture. For the sweet egg bake (french toast casserole), you need 1 cup of heavy cream or half and half milk for every 6 eggs. Then you add in some vanilla extract and some cinnamon. For the savory egg bake, for every 6 eggs you need 1 cup of milk and some salt and pepper. 

Then you layer the basics!

For a savory egg bake:

1st layer is bread/potatoes

2nd layer is meat

3rd layer is vegetables

4th layer is the egg/milk mixture

5th layer is cheese

Then....bake!

For a sweet egg bake:

1st layer is bread/sweet rolls

2nd layer can be nuts

3rd layer is fruit (can be fresh or dried)

4th layer is egg/heavy cream

5th layer is syrup

Then...bake!

These egg bakes are great because you can use anything you have on hand or from leftovers. Put these items in a 9x13 pan and bake at 350 degrees for 45 minutes or until done. If you are making these in ramekins or muffin cups, then reduce the cooking time to 20-30 minutes depending on the size of the ramekin.There are so many options in these egg bakes. Have fun and get creative!

Take pics of your egg bake and upload them to social media using the hashtag #mealsarememories ~

Enjoy!