If you want more than two options for breakfast, we have the perfect bake for you. Breakfast Squared is the exceptional way to include all the things you love in one handheld bite that is anything but square (except the shape, ha)! Layered in between two flaky, seasoned crescent roll pastries, this fluffy egg, smoky ham, and melted cheddar cheese combo rounds out one of the best breakfast “sandwiches” you can find. Breakfast Squared is the best equation for the ideal way to get your day started off in the right direction. It will soon be your number one breakfast choice. No math required!
Ingredients
- 12 large eggs
- 1/4 cup milk
- 3 tablespoons butter, divided
- kosher salt, to taste
- black pepper, to taste
- 2 (8-ounce) cans refrigerated crescent roll dough
- 1/2 pound deli ham, sliced
- 1/4 cup chives, finely chopped
- 12 slices cheddar cheese
- 1 teaspoon poppy seeds
- 1 teaspoon sesame seeds
- 1 teaspoon onion, minced
- 1 teaspoon garlic, dried
- flaky sea salt, to taste
Directions
Step 1 –Preheat the oven to 375 degrees F.
Step 2 –Coat an 18×26-inch baking sheet with nonstick cooking spray.
Step 3 –In a large bowl, add the eggs and the milk and whisk to combine.
Step 4 –In a large nonstick skillet over medium heat, add 1 tablespoon of the butter and cook until melted and foamy.
Step 5 –Reduce the stovetop heat to low, add the egg mixture, and cook, stirring often with a spatula, until they are just set.
Step 6 –Add the salt and the black pepper to the egg mixture, stirring to combine, and transfer from the heat.
Step 7 –Unroll one can of the crescent roll dough and press it into the bottom of the prepared baking sheet. Pinch the seams together to form a solid layer of the pastry, leaving no gaps.
Step 8 –Evenly layer the ham on top of the crescent roll dough layer.
Step 9 –Add the cooked egg mixture, the chives, and the cheddar cheese on top of the ham layer.
Step 10 –Unroll the remaining can of crescent roll dough and add it to the top of the cheddar cheese layer. Pinch the seams together to form a solid layer of the pastry, leaving no gaps.
Step 11 –In a small microwave-safe bowl, add the remaining butter and melt in the microwave on high heat.
Step 12 –Use a pastry brush to brush the melted butter over the top of the crescent roll dough layer.
Step 13 –Evenly sprinkle the poppy seeds, the sesame seeds, the minced onion, the dried garlic, and the sea salt on top of the buttered crescent roll layer.
Step 14 –Bake the breakfast squares until the dough is golden and cooked through, about 25-30 minutes. Cover the dish with aluminum foil if the dough is browning too quickly.
Step 15 –Let the breakfast squares cool, about 15 minutes.
Step 16 –Cut into squares and serve.
