Egg and Ham Biscuit Sandwiches

This was one of those meals that Brad and I were lukewarm about, but the kids loved. I'm going to make it again, but add Tabasco sauce to the eggs and cheese.

Egg and Ham Biscuit Sandwiches
8 eggs
1/3 cup heavy whipping cream (I didn't have this so I used half-and-half)
Dash salt
Dash pepper
4 teaspoons butter
1/2 of an 8 oz tub chive and onion cream cheese, cubed
8 thin slices of ham
8 large biscuits (I used a pkg of Pillsbury Grand Biscuits)

Prepare biscuits according to package directions. Heat ham in the microwave. In a large bowl, whisk together eggs, cream, salt and pepper. In a large skillet, heat butter over medium heat. Add egg mixture; cook and stir until almost set. Stir in cream cheese. Cook and stir until completely set. Split each biscuit in half. Top each bottom half with two slices of ham followed by some of the eggs. Top with biscuit tops and enjoy.

Recipe from REAL MOM KITCHEN

Family Rating:
Brad: **
Jordan: **
Eli: *****
Phoebe: *****
Overall Family Rating: 12/20

Baked Ham and Cheese Croissants

My kiddos loved these more than I though they would. A perfect dinner for those busy evenings! We call those "Wednesday Night Meals" around here.

Photo from Real Mom Kitchen

Baked Ham and Cheese Croissants
4 oz cream cheese, softened
1/2 Tbsp honey dijon mustard
6 large croissants
6 slices of Monterrey jack or Colby jack cheese (I used Colby Jack)
1/2 pound shaved ham

Blend the cream cheese and mustard together until combined well. Slice croissants in half and spread some of the cream cheese over both sides of the croissants. Place a slice of cheese on each croissant and divide meat evenly between each croissants. Close croissants and place on a baking sheet. Bake them at 350 for 15 minutes until golden and crispy. Eat immediately.

Recipe from REAL MOM KITCHEN

Family Rating:
Brad: ***
Jordan: ***
Eli: ****
Phoebe: ****
Overall Family Rating: 14/20 with special consideration because it was sooooo easy!

Ham and Cheese Braid

Cheesy Ham and Broccoli Braid

1 1/2 cups cooked ham, chopped
1 cup fresh broccoli florets, cut into bite-size pieces
1 tablespoon dried parsley
2 tablespoons Dijon mustard
2 cups shredded Swiss cheese
2 cans refrigerated crescent roll dough (I used the Pillsbury Crescent Recipe Creations)

Preheat oven to 350 degrees. In a large bowl, combine ham, broccoli, parsley, mustard and cheese. Stir well. Unroll the crescent roll dough and arrange flat on a n 11X17 baking sheet. Pinch together perforations to form a single sheet of dough (adapt or eliminate this step if using the Recipe Creations dough). Using a knife or scissors, cut 1 inch wide strips in towards the center, starting on the long sides. There should be a solid strip about 3 inches wide down the center, with the cut strips forming a fringe down each side. Spread the filling along the center strip (it will be piled high but the strips will reach over the mound of filling when it is braided). Fold the side strips over filling, alternating strips from each side and pressing them into the dough on the opposite side, forming a braid. Pinch or twist to seal. Bake in preheated oven for 20 to 25 minutes until deep golden brown. Cut into slices and serve immediately.

Adapted from Mel's Kitchen Cafe (found HERE)

Family Rating:
Brad: **
Jordan: *** (I'd give it 4 stars because it's so easy, but the leftovers don't heat up well because the crescent rolls get mushy so I only gave it 3.)
Eli: ****
Phoebe: *****
Overall Family Rating: 14/20