Vegetarian

Easy Breakfasts-Southwest Egg Cups (226 cal) takes several minutes to prepare.

Easy Breakfasts-Southwest Egg Cups (226 cal) takes several minutes to cook.

Easy Breakfasts-Southwest Egg Cups (226 cal) makes 12 servings.

The ingredients for Easy Breakfasts-Southwest Egg Cups (226 cal) are:

1 can crescent rolls
1 (4-ounce) can mild green chiles, drained and stemmed
8 oz Monterey Jack cheese, coarsely grated
6 large eggs, lightly beaten
1 cup sour cream
salt and pepper
Salsa, additional sour cream, and avocado for serving, optional

Here is how you make Easy Breakfasts-Southwest Egg Cups (226 cal):

Pre-heat the oven to 375 degrees and spray each muffin pan cup with non-stick cooking spray.Unroll dough into 1 large rectangle on work surface. Press into 12x9-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough on work surface. Press into 12x9-inch rectangle.Cut dough into 12 squares. Gently press squares into 12 muffin cups, shaping edges to form rims 1/4 inch high. Spoon half of cheese evenly into dough-lined cups. Whisk the eggs with the sour cream in a large bowl until blended. Add green chiles and season with salt and pepper.In a pan, heat a tbsp of oil and cook eggs until about 75 % done. It should be firm but still gooey.Place a spoonful of scrambled egg in each crescent cup and bake for 10 minutes in a pre-heated 375 degrees oven. Top with remaining cheese and bake an additional 5 minutes.Allow the crescent eggs cups to cool slightly and remove it from the pan and serve (if you found difficult to take out the cups from a pan, run a knife on the sides and remove the scrambled egg cups gently).Serve with salsa, sour cream, and avocado, if desired.Makes 12 servings.

The nutritional information for Easy Breakfasts-Southwest Egg Cups (226 cal) is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 225.6

• Total Fat: 16.4 g
• Cholesterol: 124.8 mg
• Sodium: 355.7 mg
• Total Carbs: 10.1 g
• Dietary Fiber: 0.0 g
• Protein: 9.3 g