Egg Broccoli and Ham Ring-Around |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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A wonderful idea for breakfast or brunch. This easy to put together dish is a hit at our house and a wonderful way to get in some extra veggies with the kids. I hope you enjoy it. From the Pillsbury 2008 Annual Recipes cookbook. Ingredients:
1 tablespoon butter or 1 tablespoon margarine |
1 1/2 cups frozen broccoli, thawed |
1/4 cup onion, chopped |
1 (3 ounce) package cream cheese, softened |
6 eggs |
1/4 cup milk |
1/4 teaspoon salt |
1/8 teaspoon pepper |
3/4 cup cooked ham, cut in cubes |
1/2 cup cheddar cheese, shredded |
2 (8 ounce) cans refrigerated crescent dinner rolls |
Directions:
1. Heat oven to 375. Spray large cookie sheet or 14 inches pizza pan with cooking spray.
2. In skillet, melt butter over medium heat. Cook broccoli and onion in butter fro 2-3 minute or until tender.
3. In medium bowl, beat cream cheese with electric mixer until smooth. Beat in eggs, milk, salt and pepper until well combined.
4. Add egg mixture to veggies in skillet; cook over medium heat, stirring occasionally from outside edges to center, until eggs are set but still moist.
5. Stir in ham and cheddar cheese.
6. Unroll both cans of the crescent rolls and seperate into 16 triangles.
7. Arrange on cookie sheet with short sides of triangles towards the center, overlaping into wreath shape and leaving 4 inches hole in center. Lightly press short sides of dough to flatten slightly.
8. Spoon egg mixture onto widest part of dough. Pull end points of triangles over filling and tuck under dough in center to form ring (filling will be visible).
9. Bake 25-30 minutes or until deep golden brown. Immediatly remove from cookie sheet. Cut into crosswise slices. Serve warm.
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