Crescent Roll Breakfast Casserole

A warm, comforting breakfast casserole made with flaky crescent rolls and cream cheese, layered with eggs, chopped ham, and cheese, baked until golden and fluffy—perfect for easy mornings or brunch gatherings. Serves 16 and a great way to use that leftover holiday ham.

• It’s easy to make. Simply assemble it and bake.
• Serves a bunch. You can easily serve this dish to a big family or at a family gathering.
• It’s delicious! It will surely become one of your family’s favorite. Enjoy the slightly sweet flavor of crescent rolls mixed with the salty ham, and touch of spicy jalapeño. Baking the crescent rolls in the egg mixture makes them puffy and soft.
• Great way to use up leftover ham.

• This crescent roll breakfast casserole will look puffy all over when it’s done. So, don’t take it out early.
• The edges will start to puff and brown first.
• If you feel it is browning too quickly, cover it with foil. However, I usually have success baking it uncovered the whole time.
• Be sure to wait until the middle of this casserole is puffy. Then take it out of the oven and let it rest for a couple minutes before serving.

Rolls: Pillsbury crescent dinner rolls (two 8 ounces cans)

Dairy: Cream cheese, milk, shredded cheese. Use what ever cheese you prefer.

Ham: Thick cut ham cubed into small pieces

Eggs: 6 large eggs, beaten

Seasoning: 1-2 jalapeno (de-seeded and finely chopped), dried parsley, sea salt & black pepper

Adapted from theworktop.com

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Crescent Roll Breakfast Casserole

Recipe by janet @ mykitchenandkin.com

5.0 from 1 vote

Course: Breakfast, Kid FriendlyCuisine: AmericanDifficulty: Easy

Servings

16

servings

Prep time

15

minutes

Cooking time

40

minutes

Calories

217

kcal

Total time

55

minutes

A warm, comforting breakfast casserole made with flaky crescent rolls and cream cheese, layered with eggs, chopped ham, and cheese, baked until golden and fluffy—perfect for easy mornings or brunch gatherings. Serves 16 and a great way to use that leftover holiday ham.

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Ingredients

US Metric

• 2 cans (8 ounce) 2 Pillsbury crescent rolls

• 6-8 ounces 6-8 cream cheese, softened

• 6 large 6 eggs, beaten

• 1 cup 1 2% milk (or whole milk)

• 2 cups 2 shredded cheese (combination of colby jack & cheddar)

• 2 cups 2 thick cut ham, cubed

• 1-2 whole 1-2 jalapeno, de-seeded and finely chopped

• 2 teaspoons 2 dried parsley

• 1/2 teaspoon 1/2 fresh ground black pepper

• 1/2 teaspoon 1/2 sea salt

Directions

• Preheat oven to 375 degrees F (190 degree C.)
• Spread a light layer of butter all over a 9×13 casserole baking dish.
• Unroll crescent roll dough. Cut along the perforated lines to separate the triangles. Smear a dollop of softened cream cheese on each crescent roll triangle. Roll up the triangles, staring at the wide end.
• Place the crescent rolls evenly in the casserole dish. I made two columns of 8 rolls each.
• In a large bowl, beat together the eggs and milk. Stir in the shredded cheese, ham, jalapeno, parsley, pepper and salt. (The mixture will be chunky.)
• Evenly pour the egg mixture over the crescent rolls. Use you hands or fork to gently distribute all of the ingredients. Make sure everything is evenly distributed all the way to the edges.
• Bake uncovered for about 30-40 minutes, until cooked through. The entire casserole will be puffy and golden brown. If it browns too quickly, cover it with foil.

Notes

• Serve with a side of fresh fruit.
• Substitutions: Feel free to substitute cooked breakfast sausage for the ham.

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