Description
Whip up this easy crescent roll breakfast casserole with eggs, ham, and cheese—perfect for a hearty morning meal or brunch.
Ingredients
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2 cans (8 oz each) refrigerated crescent roll dough
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4 oz cream cheese
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6 large eggs
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1 cup whole milk
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2 cups shredded cheese (cheddar and colby jack recommended)
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6 to 8 oz thick-cut ham, cubed
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1 to 2 jalapeños, deseeded and finely chopped
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2 teaspoons dried parsley
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½ teaspoon ground black pepper
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½ teaspoon sea salt
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Butter, for greasing the baking dish
Instructions
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Preheat the oven to 375°F.
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Lightly butter a 9×13-inch baking dish.
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Separate the crescent roll dough along the perforated lines. Spread a small amount of cream cheese on each triangle and roll them up.
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Arrange the crescent rolls evenly in two rows inside the dish.
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In a large mixing bowl, whisk together the eggs and milk. Add the shredded cheese, ham, jalapeños, parsley, pepper, and salt. Stir until well combined.
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Pour the mixture evenly over the crescent rolls, ensuring everything is covered and reaches the edges. Some of the rolls may stick out—this is fine.
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Bake on the middle rack for 30 to 40 minutes, or until the casserole is puffed up and golden brown. If it browns too quickly, loosely cover with foil and continue baking.
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Let it rest for a few minutes before slicing and serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
Nutrition
- Serving Size: 16 servings
- Calories: 217 kcal