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Ham & Egg Pockets

Total Time

Prep/Total Time: 20 min.

Makes

2 servings

Refrigerated crescent roll dough make these savory breakfast pockets a snap to prepare. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Ham & Egg Pockets Recipe photo by Taste of Home
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Ingredients

  • 1 large 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

  1. Preheat oven to 375°. 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 egg is completely set. Remove from the heat. Fold in ham and cheese.
  2. On a greased baking sheet, separate crescent dough into 2 rectangles. Seal perforations; spoon half the filling down the center of each rectangle. Fold in ends and sides; pinch to seal. Bake until golden brown, 10-14 minutes.

Nutrition Facts

1 each: 345 calories, 22g fat (8g saturated fat), 132mg cholesterol, 756mg sodium, 23g carbohydrate (5g sugars, 0 fiber), 12g protein.

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