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Ham’N Egg Nests
Makes Makes 16.
By Life Made Delicious


  1. Heat oven to 350°F (180°C). Unroll crescent dough and separate into 16 triangles.
  2. Press each triangle into ungreased muffin cups. Seal holes and seams with fingertips.
  3. Toss ham with green onion and sun-dried tomatoes. Divide evenly among the nests.
  4. Whisk the eggs with the evaporated milk, Dijon, salt and pepper. Divide the mixture among the prepared nests.
  5. Bake for 15 minutes. Sprinkle with cheese and bake for 3 to 5 minutes or until eggs are set and cheese is melted.
  • 2 cans (each 235 g) Pillsbury* Crescents
  • 1 cup (250 mL) diced cooked ham
  • 1/4 cup (50 mL) each sliced green onion and chopped sun-dried tomatoes
  • 5 Naturegg Omega 3 eggs, beaten (or 1 carton/250 mL) Naturegg Break-Free Liquid Eggs, well shaken)
  • 1 cup (250 mL) NestlĂ© Carnation Evaporated 2% Milk
  • 2 tsp (10 mL) Dijon mustard
  • 1/2 tsp (2 mL) each salt and pepper
  • 1 cup (250 mL) shredded Canadian Cheddar cheese