Ham & Cheese Puff Scramble
A delicious egg, ham & cheese sandwich perfect for breakfast or anytime. Easy to put together using already made puff pastry sheets.
Equipment
- 9 x 13 baking dish
- medium skillet
- medium bowl
Ingredients
- 2 sheets pepperidge farm puff pastry, thawed
- 6 oz guyrere/swiss cheese blend shredded (or any other favorite flavor or cheese) DIVIDED
- 1 cup diced deli ham
- 5 large eggs
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 3 TBS milk, DIVIDED
- 2 oz fresh spinach
Instructions
- Preheat oven to 400 degrees. Spray a 9 x 13 baking dish with non-stick cooking spray.
- Unroll and place one sheet of thawed puff pastry into the bottom of the prepared baking dish. Sprinkle pastry with 1/2 (3oz) of shredded cheese, leaving a 1/2 inch border all along the pastry. Place diced ham evenly over the ham.
- In a medium bowl whisk together eggs, salt, pepper, garlic powder, onion powder, and 2 TBS milk. Heat 1 TBS of butter in skillet and pour egg mixture in. Start to scramble the eggs. Once eggs are almost done, turn off heat and mix in fresh spinach until wilted.
- Place scrambled egg and spinach on top of the ham in baking dish. Sprinkle with rest of cheese. Place 2nd sheet of puff pastry over the egg & spinach. Seal all edges. Brush 1 TBS of milk all over the top puff pastry sheet. Using a sharp knife cut 9 holes across pastry to allow steam to escape.
- Bake in preheated oven for 20 minutes until puff pastry is golden brown and cooked through. Cool for 5 minutes and cut into 9 squares. Enjoy.
