Running Mama Cooks

I came across this recipe while looking for some different ways to prepare eggs, my number one pregnancy craving so far. It was a better idea in theory, but that was mainly because I decided to make 4 large ones, instead of 8 small ones. I will post the recipe as it should be, if you decide to try this, do it the right way!!!

We ended up having to cook it way longer than it should have and popping it in the microwave to firm up the eggs without burning the crescent roll. That being said, it was tasty and definitely a neat idea. I will be trying it again the right way!

Eggs in a Fancy Basket
From Lindsey's Kitchen

Ingredients:
1 package Low Fat Pillsbury Crescent Rolls
1.5 cups egg substitute (or about 6 eggs) I used the Garden Vegetable kind
3 Tbsp. skim milk
Salt and pepper, to taste
1/3 cup 2% shredded cheese

Directions:
Preheat the oven to 350 degrees. Then take a muffin pan and give it a quick shot of cooking spray. You might not need it, but I did it just to be safe.

Open the crescent rolls and lay the sheet flat on a clean surface. It comes in 4 rectangles (made up of 8 triangles). Separate the 4 rectangles from each other, but don’t tear the triangles apart! You actually use your hands to kind of smush the two triangles together and get rid of the seam. Then cut each rectangle in half and put each of the (now 8) smaller squares into a muffin cup.

In a mixing bowl, beat the egg substitute, milk, salt, and pepper together and fill each crescent cup with the mix. Once they are all filled, sprinkle each cup with cheese.



Bake the cups for 15 minutes, or until the crescent rolls are golden brown and the eggs are puffy and cooked through.