Egg N' Cheese Sandwich Breakfast Bake

Submitted by Ashlin

"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!"

 

• Ready In: 20mins
• Ingredients: 7
• Yields: 10 Sandwiches
• Serves: 4

ingredients

• 226.79 g package Pillsbury Refrigerated Crescent Dinner Rolls
• 6 eggs
• 118.29 ml shredded sharp cheddar cheese
• 118.29 ml chopped ham (cooked) or 118.29 ml bacon (cooked)
• 1 handful of chopped veggies like tomatoes, mushrooms, bell peppers, onions
• 29.58 ml cream cheese
• herbs de provence seasoning

directions

1. Roll out crescent rolls [all together] on floured surface. Try to roll it into a 12"x 8" rectangle.
2. Once rolled out, cut 1" strips along sides of rectangle [length wise].
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. 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. Bake @ 350 for about 20 mins!