Shelly's Recipe

CREPE CUPS

Category: Breakfast and Brunch

12 crepes, cool and layers in wax paper
When cooled, press into 12 well-greased muffin tines, lightly ruffling edges but being careful not to tear the crepes.

Filling
6 slices bacon, cooked and crumbled or 1/2 lb bulk sausage, cooked and drained
1/2 cup grated cheese
7 eggs
1 cup milk
1/2 tsp salt
1/4 tsp pepper

Preheat oven to 350. Distribute bacon or sausage into the bottom of crepe cups and top with cheese. Mix the other ingredients, beating well, and pour over the meat, filling to just below the rims of the muffin cups. Bake for 15-20 minutes. Carefully remove the cups from the tins. Top with a dab of sour cream.