Ham n Egg Pockets Recipe

Ham n Egg Pockets Recipe photo by Taste of Home

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Refrigerated crescent roll dough make these savory breakfast pockets a snap to prepare. For a delicious variation, substitute shredded Swiss cheese for the cheddar cheese.—Taste of Home Test Kitchen, Greendale, Wisconsin

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Ham n Egg Pockets Recipe

Prep/Total Time: 20 min.

Yield: 2 Servings

10 10 20

Ingredients

1 egg
2 teaspoons 2% milk
2 teaspoons butter
1 ounce thinly sliced deli ham, chopped
2 tablespoons shredded cheddar cheese
1 tube (4 ounces) refrigerated crescent rolls

Directions

In a small bowl, combine egg and milk. In a small skillet heat butter until hot. Add egg mixture; cook and stir over medium heat until eggs are completely set. Remove from the heat. Fold in the ham and cheese.
On a greased baking sheet, separate crescent dough into two rectangles. Seal perforations; spoon half of the filling down the center of each rectangle. Fold in ends and sides; pinch to seal. Bake at 375° for 10-14 minutes or until golden brown. Yield: 2 servings.

Nutritional Facts 1 serving (1 each) equals 345 calories, 22 g fat (8 g saturated fat), 132 mg cholesterol, 756 mg sodium, 23 g carbohydrate, 0 fiber, 12 g protein.

Originally published as Ham n Egg Pockets in Cooking for One or Two Cookbook , p19

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Ham n Egg Pockets

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(1-1) of 1 reviews

Reviewed on Jan. 09, 2010 by sprout716

I made this for my husband this morning while he was still asleep and we both enjoyed the meal! Tasty and simple to make. My one year old son also ate this up!!!