Saturday, March 26, 2011
Ham, Egg, and Cheese Croissants
Makes 8 croissants
*1 can reduced-fat crescent rolls
*1 Tablespoon canola oil
*1 pkg. Canadian bacon (6 pieces)
*dash of black pepper
*1/4 cup non-fat milk
*2% shredded cheddar cheese (2-3 teaspoons per croissant)
Preheat oven following package directions on crescent roll can. Heat a large skillet over medium heat. Once hot, add the oil. Coat pan well.
Add Canadian bacon and fry for 10 minutes, stirring and turning occasionally. Use a splatter guard to prevent grease from popping.
Meanwhile, crack eggs in a small bowl. Add milk and black pepper. Whisk. Heat a skillet over medium heat. Once hot, add egg mixture and scramble until done.
To assemble croissants, separate dough into triangles. Cut each Canadian bacon piece into thirds. Use 2/3 per croissant, placing on the wider part of the triangle. Top with scrambled eggs, dividing evenly among the crescent rolls. Top with cheese. Mush down. Roll up carefully, stuffing back in whatever falls out the ends. Place on a cookie sheet. Bake according to package directions.