Breakfast Croissant Roll

  • canned croissants
  • 4 eggs
  • 2 tablespoons ricotta cheese
  • 1 tbsp butter
  • thin sliced ham
  • sliced cheese

Beat eggs together with ricotta cheese. Melt butter in a skillet over medium heat. Add the egg and cheese mixture. Allow it to cook until almost set and flip. Turn off heat. Roll out croissant dough. Do not pull the triangle pieces apart, but split the roll in half so you have 2 large rectangles. Lay sliced cheese on each. I used colby-jack, but any sliced cheese would work depending on your tastes. Layer thin slices of ham on top of cheese. Cut round edges from egg and slip into two rectangles that fit on top of each croissant half. Roll each up. Bake at 375 for about 10-15 minutes depending on your oven.

*You can leave out the ham for your vegetarians or swap it for any breakfast meat you like.

**Check the center before pulling from oven to make sure the middle layer of croissant dough looks fully cooked.


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