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  • Ham And Egg Crescent Bake

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    Ham And Egg Crescent Bake
    Servings: 8
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 2 Tbsp. Margarine or possibly butter
    • 1/2 c. Minced onion
    • 12 x Large eggs, beaten
    • 1 1/2 c. Cooked cubed ham
    • 9 ounce Green giant harvest fresh frzn spinach, or possibly asparagus cuts, thawed, well liquid removed
    • 1 Tbsp. Margarine or possibly butter
    • 2 Tbsp. Flour
    • 1 1/4 c. Lowfat milk
    • 1 c. Shredded swiss cheese
    • 3 Tbsp. Grated parmesan cheese
    • 1 Tbsp. Dijon mustard
    • 1 can (8 ounce) pillsbury refrigerated crescent dinner rolls
    • 1 Tbsp. Margarine or possibly butter, melted
    • 1 Tbsp. Minced fresh parsley

    Directions

    1. Heat oven to 350 F. Lightly grease 12x8-inch (2-qt) baking dish. Heat 2 Tbsp. margarine in large skillet. Add in onion and cook in margarine till crisp-tender. Pour in Large eggs; cook and stir just till Large eggs are set.
    2. (Large eggs will be moist on top). Remove from heat. Mix in ham and spinach.
    3. Heat 1 Tbsp. margarine in medium saucepan. Blend in flour; cook till smooth and bubbly. Gradually add in lowfat milk; cook till mix boils and thickens, stirring constantly. Add in Swiss cheese, Parmesan cheese and Dijon; stir till smooth. Fold sauce into scrambled egg mix. Pour into greased dish. Remove dough from can in rolled sections; don't unroll. Cut each section into 5 slices; cut each slice in half. Arrange 20 slices, flat edge down, around edges of dish. Combine 1 Tbsp. melted margarine and parsley; brush over dough surfaces.
    4. Bake at 350 F. for 25 to 35 min or possibly till mix begins to bubble and crescent dough is golden. Let stand 5 min before serving. Garnish as desired.
    5. 8 to 10 servings

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