Ham & Egg Crescent Bake
Source of Recipe
fooddownunder.com
List of Ingredients
EGG MIXTURE
2 tbl Margarine or butter
1/2 cup Chopped onion
12 Eggs beaten
1 1/2 cup Cooked cubed ham
9 oz Green giant harvest fresh frozen spinach or asparagus cuts, thawed, well drained
SAUCE
1 tbl Margarine or butter
2 tbl Flour
1 1/4 cup Milk
1 cup Shredded swiss cheese
3 tbl Grated parmesan cheese
1 tbl Dijon mustard
ROLLS
1 can pillsbury refrigerated crescent dinner (8 oz) rolls
1 tbl Margarine or butter melted
1 tbl Chopped fresh parsley Recipe
* Heat oven to 350 F. Lightly grease 12x8-inch (2-quart) baking dish. Melt 2 tablespoons margarine in large skillet. Add onion and cook in margarine until crisp-tender. Pour in eggs; cook and stir just until eggs are set. (Eggs will be moist on top). Remove from heat. Fold in ham and spinach.
* Melt 1 tablespoon margarine in medium saucepan. Blend in flour; cook until smooth and bubbly. Gradually add milk; cook until mixture boils and thickens, stirring constantly. Add Swiss cheese, Parmesan cheese and Dijon; stir until smooth. Fold sauce into scrambled egg mixture. Pour into greased dish.
Remove dough from can in rolled sections; do not unroll. Cut each section into 5 slices; cut each slice in half. Arrange 20 slices, flat edge down, around edges of dish. Combine 1 tablespoon melted margarine and parsley; brush over dough surfaces.
* Bake at 350 F. for 25 to 35 minutes or until mixture begins to bubble and crescent dough is golden brown. Let stand 5 minutes before serving. Garnish as desired. 8 to 10 servings
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