Croissant Egg Muffins

The cook who blogged about these talks about serving them as a filling but not too filling snack between lunch and supper. I’m afraid with that flaky croissant dough I might eat them all. These also seem easy enough to mass produce for a party or a brunch.

Serves 18 | Prep Time: 5 minutes | Cook Time: 18 minutes


1 can refrigerated croissants

3 eggs

1/2 cup milk

About 1 cup chopped fresh spinach

1/4 teaspoon each: salt, garlic powder and chives

1/2 cup of shredded cheddar


1. Preheat oven to 350 degrees. Spray muffin tin with cooking spray.

2. Whisk together eggs through seasoning. Set aside.

3. Press one croissant into each muffin cup, creating a “cup” to hold the egg mixture. Pour egg mixture into each muffin cup to just under 1/2 full. Sprinkle cheese over the top.

4. Bake for 15-18 minutes or until eggs are set. Serve warm.



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