1/2 cup milk
4 ounces cream cheese, softened
salt and pepper to taste
2 (8 ounce) packages refrigerated crescent roll dough
4 ounces cooked ham, thinly sliced
1 cup shredded Cheddar cheese
Preheat oven to 375 degrees F (190 degrees C).
Beat milk and cream cheese together until smooth. Mix in eggs, and season with salt and pepper. Heat a lightly oiled skillet over medium high heat and cook egg mixture until eggs are almost set.
Arrange the crescent rolls from one package into a rectangle shape on top of a lightly greased cookie sheet. Place rolls from remaining package along the edges of the two long sides of the rectangle, with the broad half of the rolls on top of the first layer of rolls, and the pointed ends extending over the sides of the pan.
Arrange the ham in a layer down the center of the dough. Spoon the cooked egg mixture on top of the ham and then sprinkle the cheddar cheese on top of the eggs. Bring the corners of the rolls together over the cheese to form a 'braid' shape.
Bake in preheated oven for 25 to 30 minutes, until cheese is melted and rolls are golden brown.
3 slices bacon
3 eggs, lightly beaten
1/2 cup grated Cheddar cheese
1 pinch salt and ground black pepper to taste (optional)
2 slices cooked, chopped ham
1/4 cup finely chopped onion (optional)
1 tablespoon fresh chives, chopped
1/4 cup green bell pepper, finely chopped (optional)
1 teaspoon finely chopped jalapeno pepper (optional)
2 drops hot pepper sauce (e.g. Tabasco), or to taste (optional)
4 slices bread, toasted
2 tablespoons mayonnaise, or to taste (optional)
Place the bacon in a skillet and cook over medium heat until evenly browned and crisp. Remove, and drain on paper towels. When cooled, crumble into small pieces.
Stir the eggs and 1/4 cup Cheddar cheese together in a bowl until blended. Season to taste with salt and pepper. Pour the egg mixture into a skillet over medium heat. When the bottom of the eggs is set, layer with the bacon, ham, and if using, onion, chives, mushrooms, green pepper, jalapeno or hot pepper sauce. Season with hot pepper sauce, if desired. Sprinkle with the remaining 1/4 cup Cheddar cheese. Carefully fold one half of the egg mixture over the filling ingredients. Cook until the cheese melts and the bottom is golden; turn and cook the other side until golden. Remove from the heat.
Set two slices of toast on two serving plates, and spread each slice with mayonnaise, if desired. Cut the egg mixture in half, and place one half on each piece of toast. Top each with the remaining toast, cut each sandwich in half, and serve immediately.
1/4 cup rolled oats, or more to taste
1 sweet potato, chopped
4 large eggs
1/2 cup milk
1/4 cup vanilla whey protein powder, or more to taste
1 tablespoon vegetable oil, or as needed
Place rolled oats into a food processor and grind to flour. Place sweet potato into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until very soft, about 20 minutes. Drain.
Blend sweet potato, eggs, banana, and milk in a blender until smooth; pour batter into a large bowl. Stir protein powder and ground oats into batter.
Heat vegetable oil in a skillet over low heat. Drop batter, about 1/4 cup per pancake, into the skillet, and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 3 to 4 minutes. Repeat with remaining batter.