1 pkg. refrigerated butterflake rolls
2 tbsp. sour cream
2 eggs, separated
1/2 c. shredded Colby cheese
1/4 tsp. chives
1/4 tsp. marjoram

Preheat oven to 375 degrees. Grease 6 muffin cups. Divide each butterflake roll into layers and use them to line the cups, overlapping generously. Beat egg whites until stiff peaks form.

Mix together chives, marjoram, and egg yolks and fold into egg whites. Combine sour cream and cheese. Place a spoonful in each dough-lined muffin cup. Top with egg mixture. Bake 12-15 minutes until golden brown. Serve immediately.