Egg N' Cheese Sandwich Breakfast Bake |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 12 |
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The other morning my best friend requested this little dish, something I had long forgotten. I had made it for him when we were dating & didn't realize it was one of his favorites! It's super easy & super yummy so I thought I'd share! Ingredients:
1 (8 ounce) package pillsbury refrigerated crescent dinner rolls |
6 eggs |
1/2 cup shredded sharp cheddar cheese |
1/2 cup chopped ham (cooked) or 1/2 cup bacon (cooked) |
1 handful of chopped veggies like tomato, mushrooms, bell peppers, onions |
2 tablespoons cream cheese |
herbs de provence seasoning |
Directions:
1. Roll out crescent rolls [all together] on floured surface. Try to roll it into a 12 x 8 rectangle.
2. Once rolled out, cut 1 strips along sides of rectangle [length wise].
3. Then, in a bowl whisk together eggs, cream cheese, shredded cheese then add the mea & vegetables. Scramble until almost done, leaving the eggs a bit runny. [they will finish cooking when you bake them].
4. Lay out egg cooked egg mixture down the center of dough. Carefully wrap the center with the strips on either side, alternating each side. Brush a little egg white or butter over the top to make it crispy or shiny.
5. Bake 350 for about 20 mins!
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