Total Time: 25 minutes
- Prep: 10 minutes
- Cook: 15 minutes
- 1 package of Pillsbury® Crescent Rolls (8 count)
- 4 oz Manchego cheese, shredded
- 8 oz country or smoked ham, either shredded or in cubes
- 2 tbsp parsley, chopped
- 8 eggs
- Flour, for dusting
- Cooking spray
- Freshly cracked black pepper, for garnishing
Preheat oven to 375 degrees. Spray either 8 ramekins or 8 muffin tin molds lightly with cooking spray. Set aside
Open the can of crescent roll dough and remove from container. The crescents are packaged in a roll of 4 perforated rectangles containing 2 crescents per rectangle. Do not separate the perforated crescents. Dust a clean work surface with flour. Place one whole rectangle of dough onto the floured work surface. Dust dough and rolling pin lightly with flour to prevent sticking. Using the rolling pin, roll the dough into about an 8"x4" solid rectangle. Cut in half width-wise to create two 4"x4" squares. Take 1 dough square and line the inside of 1 ramekin/muffin tin mold and press the dough into the container lining the bottom and sides of the mold. Repeat this process with the rest of remaining dough until all of the molds are lined with crusts.
Sprinkle 1/2 oz of shredded Manchego into the bottom of 1 crust. Place 1 oz ham on top of cheese then sprinkle with a pinch of chopped parsley. Repeat this process in each crust. Crack one egg on top of each filled breakfast muffin. If using ramekins, place all ramekins onto a sheet pan before baking for easier maneuverability.
Place breakfast muffins into the preheated oven. Bake at 375 for about 14-16 minutes or until the egg whites have just set. Remove from oven and sprinkle with freshly cracked black pepper. Serve immediately or let cool to room temperature store refrigerated for up to 24 hours. Muffins are delicious served warm, at room temperature or cold.