#leftoverham

A delicious way to use up your Easter leftovers. This breakfast burrito combines hard-boiled eggs and leftover ham with a cheesy twist, making it a satisfying morning meal.

Ingredients: 2 hard-boiled eggs, chopped. 1/2 cup leftover ham, diced. 1/4 cup shredded cheddar cheese. 2 large flour tortillas. 1/4 cup diced onions. 1/4 cup diced bell peppers. Salt and pepper to taste. 1 tablespoon vegetable oil.

Instructions: In a skillet, heat vegetable oil over medium heat. Add diced onions and bell peppers, saut until they become tender. Stir in the chopped hard-boiled eggs and diced leftover ham. Cook for 2-3 minutes. Sprinkle shredded cheddar cheese over the mixture and let it melt. Season with salt and pepper to taste. Warm the flour tortillas in a separate skillet or microwave. Spoon the egg and ham mixture onto the tortillas, and fold them into burritos. Serve hot and enjoy your Egg and Ham Breakfast Burrito!

Prep Time: 10 minutes

Cook Time: 10 minutes

Transform your leftover ham into a delightful treat with these Ham and Cheese Stuffed Crescent Rolls. The combination of savory ham, gooey cheese, and a touch of honey mustard creates a mouthwatering filling wrapped in flaky crescent roll dough.

Ingredients: 1 can crescent roll dough. 1 1/2 cups cooked ham, diced. 1 cup shredded cheddar cheese. 1/4 cup Dijon mustard. 1 tablespoon honey. 1 tablespoon chopped fresh parsley optional.

Instructions: Before you start cooking, heat the oven to 375F 190C. Cut up some ham and put it in a bowl. Add some shredded cheddar cheese, Dijon mustard, and honey. Cut the crescent roll dough into triangles after rolling it out. Put some of the ham and cheese mixture on each triangle, and then begin rolling them up from the wider end. Spread the filled crescent rolls out on a baking sheet. Bake for 12 to 15 minutes, or until they turn golden brown. If you want, you can sprinkle with chopped fresh parsley. Enjoy these tasty Ham and Cheese Stuffed Crescent Rolls while they're still warm.

Prep Time: 15 minutes

Cook Time: 12-15