Steps:
- 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., 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 : Calories 345 calories, Fat 22g fat (8g saturated fat), Cholesterol 132mg cholesterol, Sodium 756mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 0 fiber), Protein 12g protein.
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lala xan
[email protected]These ham and egg pockets are a delicious and easy breakfast option. I'll definitely be making them again!
Elaine Manalili
[email protected]These ham and egg pockets are a great way to use up leftover ham. I always have some leftover ham after the holidays, so this is a great way to use it up.
Freda Asieduaa
[email protected]I love that these ham and egg pockets can be made ahead of time. They're a great option for busy mornings.
hammed giwa
[email protected]These ham and egg pockets are perfect for meal prep. I make a batch on the weekend and then reheat them throughout the week for breakfast or lunch.
Winnie Jaap
[email protected]I'm allergic to eggs, so I made these pockets with scrambled tofu instead. They were still very good!
Psychedelic Pirate
[email protected]These ham and egg pockets were delicious! I made them for my kids and they loved them. They're a great way to get them to eat their eggs.
Gosiame Mokautu
[email protected]I followed the recipe exactly, but my pockets turned out dry and overcooked. I think I'll cook them for less time next time.
Emma Burton
[email protected]These ham and egg pockets were a little bland for my taste. I think I'll add some diced onions and peppers next time.
Jaraymond Fortune
[email protected]I'm not a big fan of ham, but I loved these pockets! The eggs were cooked perfectly and the cheese was melted and gooey. I'll definitely be making these again, but with bacon instead of ham.
Su Myat Wai
[email protected]These ham and egg pockets were quick and easy to make. I used pre-cooked ham and cheese, which saved even more time. They were a great grab-and-go breakfast.
Zafeer Khan
[email protected]I made these for breakfast this morning and they were delicious! I used reduced-fat cheese and turkey ham to make them healthier. They were still very flavorful and satisfying.
Abdul Ghani Pirkani
[email protected]These ham and egg pockets were a hit with my family! The recipe was easy to follow and the pockets turned out perfectly. The ham and cheese were melted and gooey, and the eggs were fluffy. I'll definitely be making these again.