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    You are in: Home / Recipes / Egg N' Cheese Sandwich Breakfast Bake Recipe
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    Egg N' Cheese Sandwich Breakfast Bake

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    Ashlin's Note:

    The other morning my best friend requested this little dish, something I had long forgotten. I had made it for him when we were dating & didn't realize it was one of his favorites! It's super easy & super yummy so I thought I'd share!

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    Ingredients:

    Serves: 4

    Yield:

    Sandwic ...

    Units: US | Metric

    • 1 (8 ounce) package Pillsbury Refrigerated Crescent Dinner Rolls
    • 6 eggs
    • 1/2 cup shredded sharp cheddar cheese
    • 1/2 cup chopped ham (cooked) or 1/2 cup bacon (cooked)
    • 1 handful of chopped veggies like tomato, mushrooms, bell peppers, onions
    • 2 tablespoons cream cheese
    • herbs de provence seasoning

    Directions:

    1. 1
      Roll out crescent rolls [all together] on floured surface. Try to roll it into a 12"x 8" rectangle.
    2. 2
      Once rolled out, cut 1" strips along sides of rectangle [length wise].
    3. 3
      Then, in a bowl whisk together eggs, cream cheese, shredded cheese then add the mea & vegetables. Scramble until almost done, leaving the eggs a bit runny. [they will finish cooking when you bake them].
    4. 4
      Lay out egg cooked egg mixture down the center of dough. Carefully wrap the center with the strips on either side, alternating each side. Brush a little egg white or butter over the top to make it crispy or shiny.
    5. 5
      Bake @ 350 for about 20 mins!

    Ratings & Reviews:

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    Nutritional Facts for Egg N' Cheese Sandwich Breakfast Bake

    Serving Size: 1 (202 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 399.1
     
    Calories from Fat 174
    43%
    Total Fat 19.3 g
    29%
    Saturated Fat 8.1 g
    40%
    Cholesterol 377.7 mg
    125%
    Sodium 792.4 mg
    33%
    Total Carbohydrate 31.8 g
    10%
    Dietary Fiber 2.4 g
    9%
    Sugars 3.9 g
    15%
    Protein 23.1 g
    46%

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