Try this Ham and Egg Crescent Bake recipe, or contribute your own.
Suggest a better descriptionHeat oven to 350 F. Lightly grease 12x8-inch (2-quart) baking dish. Melt 2 tablespoons margarine in large skillet. Add onion and cook in margarine until crisp-tender. Pour in eggs; cook and stir just until eggs are set. (Eggs will be moist on top). Remove from heat. Fold in ham and spinach. Melt 1 tablespoon margarine in medium saucepan. Blend in flour; cook until smooth and bubbly. Gradually add milk; cook until mixture boils and thickens, stirring constantly. Add Swiss cheese, Parmesan cheese and Dijon; stir until smooth. Fold sauce into scrambled egg mixture. Pour into greased dish. Remove dough from can in rolled sections; do not unroll. Cut each section into 5 slices; cut each slice in half. Arrange 20 slices, flat edge down, around edges of dish. Combine 1 tablespoon melted margarine and parsley; brush over dough surfaces. Bake at 350 F. for 25 to 35 minutes or until mixture begins to bubble and crescent dough is golden brown. Let stand 5 minutes before serving. Garnish as desired. 8 to 10 servings Copyright 1997 The Pillsbury Company Recipe by: Pillsbury Solutions [pillsburysolutions@listserver.crc-inc. Posted to MC-Recipe Digest V1 #973 by "abprice@wf.net"
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Serving Size: 1 Serving (477g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 699 | ||
Calories from Fat: 460 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 51.1g | 68 % | |
Saturated Fat 16.4g | 82 % | |
Monounsaturated Fat 18.9g | ||
Polyunsanturated Fat 7.9g | ||
Cholesterol 1604.5mg | 494 % | |
Sodium 688.7mg | 24 % | |
Potassium 558.2mg | 15 % | |
Total Carbohydrate 7.3g | 2 % | |
Dietary Fiber 0.4g | 1 % | |
Sugars, other 6.9g | ||
Protein 52.9g | 76 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 699
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