Ham 'N Egg Nests

ham 'n egg nests Breakfast
Ham 'N Egg Nests
  • Prep 15 min
  • Total 35 min
  • Servings 8

Portable and oh so yummy, these "nests" make the perfect breakfast on-the-go.


  • 2 cans (each 235 g) Pillsbury* Crescents
  • 1 cup (250 mL) diced cooked ham
  • 1/4 cup (50 mL) each sliced green onion and chopped sun-dried tomatoes
  • 5 Naturegg Omega 3 eggs, beaten (or 1 carton/250 mL) Naturegg Break-Free Liquid Eggs, well shaken)
  • 1 cup (250 mL) Nestlé Carnation Evaporated 2% Milk
  • 2 tsp (10 mL) Dijon mustard
  • 1/2 tsp (2 mL) each salt and pepper
  • 1 cup (250 mL) shredded Canadian Cheddar cheese


  • 1
    Heat oven to 350°F (180°C). Unroll crescent dough and separate into 16 triangles.
  • 2
    Press each triangle into ungreased muffin cups. Seal holes and seams with fingertips.
  • 3
    Toss ham with green onion and sun-dried tomatoes. Divide evenly among the nests.
  • 4
    Whisk the eggs with the evaporated milk, Dijon, salt and pepper. Divide the mixture among the prepared nests.
  • 5
    Bake for 15 minutes. Sprinkle with cheese and bake for 3 to 5 minutes or until eggs are set and cheese is melted.

  • Tip: Why not try chopped bacon instead of ham for a tasty variation on an already great-tasting dish?

No nutrition information available for this recipe

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