Easter Egg Bake

Easter is coming up soon! My family is coming to celebrate Easter this Saturday meaning I will have some leftover ham.  So I searched for a healthy Easter breakfast recipe on Easter and I found it thanks to Hungry Girl! I will definitely try this!

Ham-It-Up Egg Bake

1/12th of egg bake: 143 calories, 4.5g fat, 650mg sodium, 12g carbs, 0.5g fiber, 4.5g sugars, 12g protein -- PointsPlus® value 4*



This brunch-y bake is perfect for Easter; but really it's good any time of year!

Ingredients:

1 package refrigerated Pillsbury Crescent Recipe Creations Seamless Dough Sheet OR cresent rolls and just pinch the lines together

1 cup light or low-fat ricotta cheese, room temperature

4 wedges The Laughing Cow Light Creamy Swiss cheese, room temperature

1 cup fat-free liquid egg substitute (like Egg Beaters Original)

1 lb. 97% - 98% fat-free sliced ham, roughly chopped

1 cup scallions sliced into 1/2-inch pieces

2 tbsp. chopped fresh parsley

1/4 tsp. black pepper



Directions:

Preheat oven to 350 degrees. Spray a 9" X 13" baking pan with nonstick spray.



Place dough sheet along the bottom of the pan. Firmly press it into the bottom and corners. Pierce dough several times with a fork.



Bake until dough just begins to puff up, about 5 minutes. Remove pan; leave oven on.



In a large bowl, thoroughly mix ricotta cheese with cheese wedges until smooth and uniform. Add egg substitute and thoroughly whisk until smooth.



Stir in chopped ham, scallions, parsley, and pepper. Pour mixture over the dough in the pan.



Bake until egg mixture is cooked through, about 40 minutes. Eat up!



MAKES 12 SERVINGS