Ham and Egg Crescent Bake
| Yield: | 8 Servings |
| Categories: |
| EGG MIXTURE | ||
| 2 | tb | Margarine or butter |
| 1/2 | c | Chopped onion |
| 12 | Eggs; beaten | |
| 1 1/2 | c | Cooked cubed ham |
| 9 | oz | Green giant harvest fresh frozen spinach; or asparagus cuts, thawed, well drained |
| SAUCE | ||
| 1 | tb | Margarine or butter |
| 2 | tb | Flour |
| 1 1/4 | c | Milk |
| 1 | c | Shredded swiss cheese |
| 3 | tb | Grated parmesan cheese |
| 1 | tb | Dijon mustard |
| ROLLS | ||
| 1 | cn | (8 oz) pillsbury refrigerated crescent dinner rolls |
| 1 | tb | Margarine or butter; melted |
| 1 | tb | Chopped fresh parsley |
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