Ham and Cheese Cruffins

5 from 1 vote

Ham and Cheese Cruffins are an easy savory breakfast made with crescent dough, Dijon mustard, ham and cheddar cheese baked in a muffin tin for flaky, buttery layers everyone loves.

Prep Time10

Cook Time15

Course: Main Dishes

Cuisine: American

Keyword: breakfast, brunch, muffins

Servings:

Calories: 268kcal

Author: Milisa

Ingredients

2 cans refrigerated crescent dough
¼ cup dijon mustard
8 ounces chopped ham
2 cups cheddar cheese shredded
non-stick cooking spray

for the topping

¼ cup butter melted
1 tablespoon Worcestershire sauce
1 tablespoon dijon mustard
2 tablespoons everything bagel seasoning

Instructions

Preheat the oven to 375° and coat a muffin tin with non stick cooking spray.
Unroll each can crescent dough and press the seams together to form a rectangle.
Spread 2 tablespoons Dijon mustard evenly over each of the dough rectangles. Sprinkle each with half of chopped ham and half of shredded cheddar cheese over the top.
Starting from the long side, roll each dough tightly into a log. Slice each into 6 even pieces.
Place each roll into the prepared muffin tin. Press down to fill the muffin cups.
In a small bowl, mix 1/4 cup melted butter, 1 tablespoon, Dijon mustard, 1 tablespoon Worcestershire sauce and 2 tablespoons of everything bagel seasoning. Brush the mixture generously over each cruffin.
Bake for 15 to 17 minutes or until golden brown and cooked through. Cool for a few minutes in the pan. Run a sharp knife around the edges to loosen from the pan.
Serve warm or at room temperature.

Notes

Store leftover cruffins in an airtight container in the refrigerator for up to 3 days.

Reheat in a 300° oven for about 8 minutes or air fry for a few minutes until warmed through.

These also freeze well. Cool completely, wrap tightly, and freeze up to 2 months. Reheat straight from frozen in a low oven until hot.

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