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!



Category: Breakfast



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

  1. Preheat oven to 350 degrees. Lightly spray muffin tin with nonstick cooking spray. Set aside.
  2. 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.)
  3. Divide the eggs and cheese up evenly between the two rectangles of dough.
  4. Starting on the long end of the dough, roll up tightly into a log. Then cut in half length-wise making two shorter logs.
  5. 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.