Recipe Background
We all need a little somethin'-somethin' to get us out of bed each morning... night owls and early birds alike. For us, all it takes is knowing there's some good food waiting for us to whip up and dig into after we hop out of bed... especially if Time-To-Eat Breakfast Squares are what we get to enjoy! Also perfect for making ahead of time for on-the-go munching, each of these crescent-dough-wrapped bites are layered with salty ham, fluffy eggs, melty cheese, and plenty of seasonings. Mmm, mornings are now our favorite part of the day thanks to Time-To-Eat Breakfast Squares! Rise and shine to something delicious!
We all need a little somethin'-somethin' to get us out of bed each morning... night owls and early birds alike. For us, all it takes is knowing there's some good food waiting for us to whip up and dig into after we hop out of bed... especially if Time-To-Eat Breakfast Squares are what we get to enjoy! Also perfect for making ahead of time for on-the-go munching, each of these crescent-dough-wrapped bites are layered with salty ham, fluffy eggs, melty cheese, and plenty of seasonings. Mmm, mornings are now our favorite part of the day thanks to Time-To-Eat Breakfast Squares! Rise and shine to something delicious!
Ingredients
- 12 large eggs
- 1/4 cup milk
- 1 tablespoon butter room temperature, plus 2 tablespoons, melted, divided
- kosher salt to taste
- freshly ground black pepper to taste
- 2 (8-ounce) cans crescent rolls
- 1/2 pound sliced deli ham
- 1/4 cup chives finely chopped
- 12 slices cheddar cheese
- 1 teaspoon poppy seeds
- 1 teaspoon sesame seeds
- 1 teaspoon onion minced
- 1 teaspoon dried garlic
- flaky sea salt to taste
Directions
- Preheat the oven to 375 degrees F.
- Coat a baking sheet with nonstick cooking spray.
- In a large bowl, add the eggs and the milk and whisk to combine.
- In a large nonstick pan over medium heat, melt 1 tablespoon of the room temperature butter until it is foamy.
- Reduce the heat to low. Add the egg-milk mixture to the melted butter and cook, stirring often with a spatula, until the eggs are just set.
- Season the eggs with the salt and the black pepper, then transfer the pan away from the heat.
- Unroll 1 can of the crescent rolls onto the prepared baking sheet and pinch the seams together so it becomes one solid layer of pastry dough.
- Evenly arrange the ham slices over the dough layer, then evenly top with the cooked eggs, the chives, and the cheese.
- Unroll the remaining can of the crescent rolls, pinching the seams together to create one layer of pastry dough. Place it on top of the cheese layer, then pinch the edges of the top and bottom layers of the dough together to seal.
- Using the remaining melted butter, evenly brush the top of the dough.
- Evenly sprinkle the poppy seeds, the sesame seeds, the minced onion, the dried garlic, and the flaky sea salt over the butter layer.
- Bake the squares until the crescent dough is golden and cooked through, about 25-30 minutes.
- Cut into squares and serve.
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