In my family growing up we always had our big Christmas dinner celebration on Christmas Eve. This meant that Christmas day could be left stress-free to enjoy whatever Santa might have delivered as well as each others company without the insanity of running around preparing a huge meal afterward. Of course being that my family is a bunch of Virginians, you know this feast was sure to include a huge country ham which we would pick at for days.
A whole ham is still a tradition of mine for the holidays which means I’ve gotten to play with different ways to use the leftover ham. This recipe is a current favorite for Christmas morning. After the feast is over the night before I just cut up the ham I need for the morning and shred my cheese. Then it’s just the super quick assemble of these irresistible breakfast muffins and 15 minutes in the oven before they are ready to be devoured. Pretty much less time than it takes to open presents! Another fabulous thing about this breakfast “muffin” is that you can pretty much throw whatever you want in these awesome little crescent roll crusts. Why not go crazy and put leftover turkey, stuffing and a spoon full of gravy beneath that cracked egg? Or if your holiday protein of choice is a prime rib roast, cube that up and throw it in with some leftover mashed potatoes and blue cheese. The world is your breakfast muffin! Wait, is the saying “the world is your oyster”? Does that mean it should be, “The breakfast muffin is your oyster”? Regardless, these things are highly addictive so I suggest on making several batches if you have a crowd larger than 2. Just sayin.
Soooooo I might have gone a little photo crazy while making these. Just in case you had any questions as to the process, this string of photos should clear that right up.
*This post is sponsored by Pillsbury. All contents and opinions are my own.
1 package of Pillsbury Crescent Rolls (8 count)
4 oz Manchego cheese, shredded
8 oz country or smoked ham, either shredded or in cubes
2 tbsp parsley, chopped
flour, for dusting
freshly cracked black pepper, for garnishing
Preheat oven to 375 degrees. Spray either 8 ramekins or 8 muffin tin molds lightly with cooking spray. Set aside
Open the can of crescent roll dough and remove from container. The crescents are packaged in a roll of 4 perforated rectangles containing 2 crescents per rectangle. Do not separate the perforated crescents. Dust a clean work surface with flour. Place one whole rectangle of dough onto the floured work surface. Dust dough and rolling pin lightly with flour to prevent sticking. Using the rolling pin, roll the dough into about an 8"x4" solid rectangle. Cut in half width-wise to create two 4"x4" squares. Take 1 dough square and line the inside of 1 ramekin/muffin tin mold and press the dough into the container lining the bottom and sides of the mold. Repeat this process with the rest of remaining dough until all of the molds are lined with crusts.
Sprinkle 1/2 oz of shredded Manchego into the bottom of 1 crust. Place 1 oz ham on top of cheese then sprinkle with a pinch of chopped parsley. Repeat this process in each crust. Crack one egg on top of each filled breakfast muffin. If using ramekins, place all ramekins onto a sheet pan before baking for easier maneuverability.
Place breakfast muffins into the preheated oven. Bake at 375 for about 14-16 minutes or until the egg whites have just set. Remove from oven and sprinkle with freshly cracked black pepper. Serve immediately or let cool to room temperature store refrigerated for up to 24 hours. Muffins are delicious served warm, at room temperature or cold.