Easy Saturday Breakfast



I’m on a breakfast kick, y’all. On Saturday mornings I love to get up early and fix breakfast. It’s really the only day I can without being in a rush. When I asked J what he wanted, he said, and I quote, “Egg and cheese sandwich.” I’d never heard of such. I replied, “How about a ham, egg and cheese croissant instead?” He agreed and thank goodness. What the heck is a egg and cheese sandwich anyway!? These little babies were so delicious and so easy to make. You mostly just follow the instructions on the can and add in your toppings. Yum!

one Pillsbury crescent rolls (qty 4)
2 eggs
1/3 cup Hillshire Farms sliced ham
1/3 cup shredded Sargento cheese
3 tablespoons milk (depending on your preference)
salt + pepper

Start by preheating a toaster oven to 350 degrees. Spray a small pan with cooking spray and lay out crescent rolls. Chop ham into small pieces. Crack eggs in medium size bowl and whisk together with milk and salt and pepper. Scramble eggs, leaving about a tablespoon of the mixture in the bowl for later. Add shredded cheese in pan. Mix together well until most of the cheese is melted. Add ham and mix some more. Using a spoon, portion out the mixture into each crescent roll. Roll it up starting with larger end as best you can. It’s hard to not let it all spill out! Gently wash the top of the roll with the remainder egg wash and bake for the amount allotted on the crescent roll package: 10 – 15 minutes until browned.



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