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Broccoli and Ham Brunch Bake

(42)

13 reviews

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

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

Ingredients

1: tablespoon margarine or butter

1 1/2: cups 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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/8 of Recipe

Calories: 390
Calories from Fat: 220

% Daily Value

Total Fat: 25g; 38%
Saturated Fat 10g 50% Trans Fat 3 1/2g
Cholesterol: 185mg; 62%
Sodium: 870mg; 36%
Total Carbohydrate: 25g; 8%
Dietary Fiber 1g 6% Sugars 6g
Protein: 16g

% Daily Value*:

Vitamin A: 15%; 15%
Vitamin C: 8%; 8%
Calcium: 8%; 8%
Iron: 15%; 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 Choice

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

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