Cooking Thursday

 I was looking for a recipe to use leftover ham with and came across this one.  We like breakfast for supper, so this sounded good for us.  And it was!  It was easy to put together and very tasty!  Bob said I could make this again anytime.

Crescent Breakfast Squares

Ingredients:

Cooking spray

12 large eggs

1/4 c. milk

3 tbsp. butter, divided

Kosher salt

Freshly ground black pepper

2 cans crescent dough

1/2 lb. deli ham, diced

1/4 c. finely chopped green pepper

12 slices cheddar

1 tsp. poppy seeds

1 tsp. sesame seeds

1 tsp. minced onion

1 tsp. dried garlic

Flaky sea salt

In a large nonstick pan over medium heat, melt 1 tablespoon butter. When butter is foamy, reduce heat to low and add egg mixture. Cook, stirring often with a spatula, until eggs are just set. Season with salt and pepper and remove from heat.

Unroll one can of crescents onto greased baking sheet and pinch seams together so it's a solid layer of pastry without gaps. Add a layer of ham then top with scrambled eggs, green peppers, and cheese. Unroll second crescent dough and place on top of cheese. Pinch together crescent sheets to seal.

Melt remaining butter in microwave. Brush melted butter on top of crescent dough then sprinkle with poppy seeds, sesame seeds, minced onion, and dried garlic. Season with flaky sea salt.

Bake until crescent dough is golden and cooked through, about 25 to 30 minutes. (If the crescent dough is browning too quickly, cover with foil.)

Let cool for at least 15 minutes before slicing into squares.