Garlic & Herb Egg and Cheese Breakfast Cups


What I’ve created here really came out of necessity. I had bought a tube of Pillsbury breadstick dough (first time ever!) with the intention of making easy garlic knots. I went in another direction for that evening’s meal, and therefore had the dough left in the fridge to play around with.

It’s scrambled eggs meets a bagel and cream cheese all in muffin form. A toasted exterior with a doughy inside of soft, garlicly cheese and just a touch of egg. Breakfast is served!


Makes 12 muffin cups

2 packages Pillsbury breadstick dough

4 eggs

Salt and pepper to taste

1 package Laughing Cow garlic and herb spreadable cheese wedges


Preheat oven to 375 degrees and spread breadstick dough onto a flat surface.

Tear apart each perferated breadstick and fold it in half.

Using your fingers, press and flatten dough, enough so it doesn’t rip.

Drape flattened dough diagonally over muffin cup.

Repeat and lay breadstick dough on a diagonal, opposite from the first piece. The bottom of the cup should be completely coated.

Use your thumbs and pointers to pinch overlapping dough into a crust.

Scramble eggs and season with salt and pepper.

Cut cheese wedges in half lengthwise, and place one half into each cup, cutting it into cubes first.

Spoon one tablespoon of egg into each cup.

Bake for about 20 minutes.

Eat and enjoy an all-inclusive morning start!

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