Eggs a la Cathy
Yield
6 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
crescent roll dough
|
*
|
| 1 | cup |
ham
cubed |
*
|
| 8 | ounces |
monterey jack cheese
sliced |
|
| 4 | large |
eggs
|
|
| ¾ | cup |
milk
|
|
| ½ | cup |
onions
chopped |
|
| 1 ½ | teaspoons |
prepared mustard
dijon |
|
| 1 | teaspoon |
basil
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
crescent roll dough
|
*
|
| 237 | ml |
ham
cubed |
*
|
| 231.2 | ml/g |
monterey jack cheese
sliced |
|
| 4 | large |
eggs
|
|
| 177 | ml |
milk
|
|
| 118 | ml |
onions
chopped |
|
| 7.5 | ml |
prepared mustard
dijon |
|
| 5 | ml |
basil
|
*
|
Directions
Preheat oven to 425 degrees F.
Put crescent rolls in 13 x 9 inch pan and press up side to form crust.
Sprinkle with ham, then cover with cheese.
Combine remaining ingredients and pour on top.
Bake 20 minutes.
