Ham and Eggs Breakfast Bake |
|
 |
Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
|
This recipe is by Robin Doxey of Gainsville, FL. It was featured in Kraft Food Magazine. I wanted to hold onto it for safe keeping. UPDATE: I heartily recommend pre-cooking your crescents alone for a bit first, else you may get some soggy bottoms! Ingredients:
1 (8 ounce) can refrigerated crescent dinner rolls |
1 (8 ounce) package deli ham, chopped |
6 eggs |
1/2 cup milk, cold |
1/2 teaspoon pepper |
1 cup cheddar cheese, shredded |
1 cup mozzarella cheese, shredded |
Directions:
1. Preheat oven to 350°F.
2. Unroll dough in 13x9 inch baking dish and press to cover the bottom. Press holes and seams together to seal.
3. Sprinkle ham over crust.
4. Beat eggs, milk and pepper with whisk til blended; pour over ham.
5. Top with cheeses.
6. Bake 25 minutes or until center is set.
|
|