Ham 'N Egg Nests

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

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

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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.