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Broccoli and Ham Brunch Bake

Brunch bake? Wrap up a cheesy egg and veggie filling with flaky crescents. Mmm.

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  • prep time 30 min
  • total time 60 min
  • ingredients 11
  • servings 8
 

Ingredients

1
tablespoon margarine or butter
1 1/2
cups Green Giant® frozen chopped broccoli, thawed
1/4
cup chopped onion
1
package (3 oz) cream cheese, softened
6
eggs
1/4
cup milk
1/4
teaspoon salt
1/8
teaspoon pepper
3/4
cup diced cooked ham (4 oz)
1/2
cup shredded Cheddar cheese (2 oz)
2
cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. Spray large cookie sheet or 14-inch pizza pan with cooking spray. In 12-inch nonstick skillet, melt margarine over medium heat. Add broccoli and onion; cook 2 to 3 minutes, stirring frequently, until tender.
  • 2 In medium bowl, beat cream cheese until smooth. Add eggs, milk, salt and pepper; beat well. Add egg mixture to vegetable mixture in skillet. Reduce heat to medium; cook, stirring occasionally from outside edge to center. Cook until eggs are set but still moist. Stir in ham and Cheddar cheese.
  • 3 Unroll both cans of dough; separate into 16 triangles. Arrange triangles on sprayed cookie sheet with short sides of triangles toward center, overlapping into wreath shape and leaving 4-inch round opening in center. Lightly press short sides of dough to flatten slightly.
  • 4 Spoon egg mixture onto widest part of dough. Pull end points of triangles over filling and tuck under dough to form ring. (Filling will be visible.)
  • 5 Bake 25 to 30 minutes or until deep golden brown.
  • 1 Heat oven to 375°F. Spray large cookie sheet or 14-inch pizza pan with cooking spray. In 12-inch nonstick skillet, melt margarine over medium heat. Add broccoli and onion; cook 2 to 3 minutes, stirring frequently, until tender.
  • 2 In medium bowl, beat cream cheese until smooth. Add eggs, milk, salt and pepper; beat well. Add egg mixture to vegetable mixture in skillet. Reduce heat to medium; cook, stirring occasionally from outside edge to center. Cook until eggs are set but still moist. Stir in ham and Cheddar cheese.
  • 3 Unroll both cans of dough; separate into 16 triangles. Arrange triangles on sprayed cookie sheet with short sides of triangles toward center, overlapping into wreath shape and leaving 4-inch round opening in center. Lightly press short sides of dough to flatten slightly.
  • 4 Spoon egg mixture onto widest part of dough. Pull end points of triangles over filling and tuck under dough to form ring. (Filling will be visible.)
  • 5 Bake 25 to 30 minutes or until deep golden brown.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/8 of Recipe
Calories
390
(
Calories from Fat
220),
% Daily Value
Total Fat
25g
25%
(Saturated Fat
10g,
10%
Trans Fat
3 1/2g
3 1/2%
),
Cholesterol
185mg
185%;
Sodium
870mg
870%;
Total Carbohydrate
25g
25%
(Dietary Fiber
1g
1%
  Sugars
6g
6%
),
Protein
16g
16%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
8%;
Calcium
8%;
Iron
15%;
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.