Saturday mornings at our house can be pretty lazy. I’m an early riser, but usually I just sit around, read and drink coffee all morning. I just finished reading the 2011 Newberry Medal winner Moon over Manifest by Clare Vanderpool. Since I teach Middle School Language Arts, I usually try to keep up with those titles. I’m also reading Julie of the Wolves by Jeanne Craighead George along with my students. It's been a while since I've read it and I'm greatly enjoying it. My grown up book this week is Travels with Charley by John Steinbeck.
Our two oldest kids are home from college for spring break this week, so Saturday was the perfect time to spend just a tiny bit of time on a hot breakfast for them. This was the first time I have made this and it was pretty good, but I can see lots of variations and possibilities. Next time I will jazz up the eggs with some green peppers, onions and tomatoes. You could make it spicy with green chilies or even jalapeno peppers and hot sauce in the egg mixture.
Here’s what you need:
½ C milk (I used skim)
4 oz. low fat cream cheese
2 packages low fat crescent rolls
6 oz. deli ham, thinly sliced
1 C shredded cheddar cheese
Here’s what you do:
Preheat oven 375 degrees. Lightly spray baking sheet and lay out one package of crescent rolls in a large rectangle. Press the seams together so the goodness does not leak out too much while baking. Arrange the second package of crescent rolls along the edges of the rectangle of dough. Place the wide end on the dough and hang the point of the triangle over the edge of the baking sheet. Layer the ham on the dough. Mix the cream cheese and milk until blended; whisk in eggs, salt and pepper to taste.
Gently cook the eggs until just cooked – they should remain very soft. Spoon the eggs over the ham, sprinkle with shredded cheddar.
Fold in the tips of the crescent roll triangle to form a braid. Bake for about 25 minutes or until roll is nicely browned. I suggest a serrated knife to create a pretty slice.