• Prep 15 min
• Total40 min
• Ingredients5
• Servings4

Serve these open-face crescent breakfast rectangles for a nice twist on a breakfast sandwich.

Ingredients

• 1
  can (8 oz) Pillsbury™ refrigerated crescent dough sheet

• 4eggs
• 1/3cup diced cooked ham
• 1/3cup chopped cooked bacon
• 1/3cup shredded Colby Jack cheese

Steps

• 1Heat oven to 375°F. Line large rimmed cookie sheet with cooking parchment paper.
• 2On work surface, unroll dough. Press or roll to form 13×9-inch rectangle. Cut into 4 rectangles (6 1/2×4 1/2 inches), and separate. Place dough rectangles on cookie sheet.
• 3For each rectangle, roll edges toward center to form 1/2-inch rimmed edge around each.
• 4Carefully break 1 egg in center of each dough rectangle. (Egg may run over slightly.) Top each with ham, bacon and cheese.
• 5Bake 18 to 22 minutes or until edges of crescent dough are golden brown and egg whites and yolks are firm (not runny).

Expert Tips

• Try shredded pepper Jack cheese instead for a nice spicy kick.
• Medium to large eggs are better for this recipe to avoid egg running over top of dough.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories

330

Calories from Fat

150

% Daily Value

Total Fat

17g

26%

Saturated Fat

7g

33%

Trans Fat

0g

Dietary Fiber

0g

0%

Sugars

5g

% Daily Value*:

Vitamin A

6%

6%

Vitamin C

0%

0%

Calcium

10%

10%

Iron

10%

10%

Exchanges:

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