We support you, just not your browser.

Your browser hasn’t been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox, or Safari.

Ver en Español
  • Facebook
    0
  • Pinterest
    0
  • Save
    0
  • WhatsApp
  • Print
    0

Egg and Serrano Ham Breakfast Cups with Red Salsa

  • Prep 15 min
  • Total 35 min
  • Ingredients 12
  • Servings 8

Ingredients

Cooking spray
1
(8 oz) can of Pillsbury™ crescent dinner rolls
4
strips of Serrano ham, finely chopped
4
eggs
2
tablespoons whole milk

For salsa

5
tomatoes, roasted
1
jalapeño, roasted with the stem cut off
1/2
large yellow onion, roughly chopped
3
garlic cloves
3
sprigs cilantro
1/2
teaspoon salt
2
tablespoons canola oil

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

If Serrano ham is not available, use prosciutto or chorizo for added flavor.

Ericka Sanchez These little breakfast pies of jamon serrano and eggs are the perfect meal when you're on the go or when you want to impress your brunch guests. Top them with a savory tomato sauce for maximum enjoyment.

Directions

  • 1 Preheat oven to 350°F.
  • 2 Grease 8 molds from a muffin baking tray with cooking spray.
  • 3 Unroll crescent dough and separate perforated triangles. Press each triangle on the bottoms and up the sides of muffin molds.
  • 4 Add 1 teaspoon of Serrano ham in each dough lined muffin mold.
  • 5 In a medium bowl, beat eggs and milk.
  • 6 Evenly divide egg and milk mixture into each mold.
  • 7 Top with remaining Serrano ham pieces.
  • 8 Bake for 15 minutes until egg is set. Let cool.
  • 9 To serve, remove breakfast tops from muffin molds place in a serving dish and top with red salsa.
  • 10 To make salsa: In a blender, combine tomatoes, jalapeño, onion, garlic, cilantro and salt. Blend until smooth. In a large saucepan over low-medium heat, heat oil and cook salsa for 10 minutes. Stir frequently. Drizzle over breakfast cups and store any remaining salsa in a tight sealed container.

Ericka Sanchez These little breakfast pies of jamon serrano and eggs are the perfect meal when you're on the go or when you want to impress your brunch guests. Top them with a savory tomato sauce for maximum enjoyment.

Rate and Comment

Ericka Sanchez These little breakfast pies of jamon serrano and eggs are the perfect meal when you're on the go or when you want to impress your brunch guests. Top them with a savory tomato sauce for maximum enjoyment.