Egg and Cheese Cruffins
Cruffins are all the rage, and we’ve got a savory one full of eggy, cheesy goodness to start your morning off right!
Prep
Cook
| Category: | Breakfast |
| Seasons | |
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Ingredients
Ingredients
| 4 Oakdell cage free eggs |
| 2 tubes (8 ounces each) refrigerated crescent roll sheets |
| 1 cup cheddar cheese |
| 2 tbsp butter, melted |
Egg and Cheese Cruffins Directions
- Preheat oven to 350 degrees. Lightly spray muffin tin with nonstick cooking spray. Set aside.
- Working on a lightly floured work surface, roll out each tube of dough to a 12×16-inch rectangle. (We used crescentroll sheets; if you are using perforated crescent roll dough, be sure to pinch the seams to seal.)
- Divide the eggs and cheese up evenly between the two rectangles of dough.
- Starting on the long end of the dough, roll up tightly into a log. Then cut in half length-wise making two shorter logs.
- Next cut each log in half horizontally to make four logs. With the cut side up, roll up dough tightly into a circle. Then place into the muffin tin. Repeat until all eight cruffins are formed.Brush the tops with melted butter. Bake for 18-22 minutes, or until golden brown.
