What is for dinner again?

So, I didn't make the Crumby Chicken tonite. Mike isn't home, and I want to save that for an evening that he is (and also, I forgot to defrost the chicken... pretty important part of the dish!)



Therefore, tonite we had Ham and Egg tart! Love them, super easy and kids like them too!

We often change up and put different things in them (olives, mushrooms, brocolli, bacon etc) depending on what I have on hand.



HAM AND EGG PUFFS


1/4 cup chopped onion
1 tablespoon butter or margarine
1 cup cubed fully cooked ham
1 (8 ounce) package refrigerated crescent rolls
4 eggs
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded your favorite cheese (swiss or cheddar)
1 tablespoon minced chives (if you have them, if not.... don't use em)



In a skillet, saute onion in butter until tender. Remove from the heat; stir in ham and set aside. Unroll crescent roll dough into one long rectangle. Press onto the bottom and 1 in. up the sides of a greased 13-in. x 9-in. x 2-in. baking dish; seal seams and perforations. Spread with reserved ham mixture. In a bowl, beat eggs, milk, salt and pepper; stir in cheese. Pour over ham. Sprinkle with chives. Bake at 375 degrees F for 23-28 minutes or until a knife inserted in center comes out clean. Refrigerate leftovers. I usually serve it with home fries or fried potatoes.

Typically we have this for dinner, but occasionally make it for breakfast too!