\nEasy<\/p>\n
\nServes 8<\/p>\n
\n10 minutes<\/p>\n
\n10 minutes<\/p>\n
\n20 minutes<\/p>\n
These savory muffins will be a perfect addition to your Easter table, whether as an appetizer or a starter! They are truly scrumptious and delightful!<\/p>\n
– 8 muffins
\n– 1 can of crescent dough
\n– 8 teaspoons of thick sour cream
\n– 2 slices of cheddar cheese
\n– 1\/2 cup of diced ham
\n– A pinch of salt and pepper
\n– 8 eggs
\n– A pinch of parsley<\/p>\n
1. **Preheating the Oven**<\/p>\n
Preheat the oven to 350\u00b0F (180\u00b0C).<\/p>\n
2. **Muffin Preparation**<\/p>\n
Unroll the crescent dough and cut it into squares. Place the squares into 8 mini muffin tin slots. Gently poke the dough with a plastic fork.<\/p>\n
Place a dollop of sour cream in the center, add the diced ham, and layer with thinly sliced cheddar cheese.<\/p>\n
Crack an egg into each slot. Season with salt and pepper and sprinkle with parsley.<\/p>\n
3. **Cooking**<\/p>\n
Bake for 10 minutes.<\/p>\n
Remove the muffins from the mold and place an egg on top. Serve immediately.<\/p>\n\n\n