Description
The Crescent Roll Breakfast Casserole is a comforting and versatile dish that combines the classic breakfast flavors of eggs, cheese, and ham with the buttery, flaky goodness of crescent rolls. Easy to prepare and perfect for a variety of occasions, this casserole is an excellent choice for holiday breakfasts, weekend brunches, or meal prep.
Ingredients
Units
Scale
- 1 can (8 ounces) refrigerated crescent roll dough
- 4 ounces cream cheese, softened
- 6 large eggs
- 1 cup milk
- 1 cup shredded cheese (e.g., Colby Jack or Cheddar)
- 1 cup diced ham (thick-cut)
- 1–2 jalapeños, deseeded and finely chopped
- 1 teaspoon freeze-dried parsley
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
- Preheat Oven: Set the oven to 375°F (190°C). Grease a 9×13-inch casserole dish with butter or cooking spray.
- Prepare Crescent Rolls: Roll out the crescent dough and separate into triangles. Spread a small amount of cream cheese (about 1/2 tablespoon) onto each triangle, then roll them up from the wide end to the point. Place the rolls in the greased casserole dish.
- Add Ham and Jalapeños: Evenly scatter the diced ham and chopped jalapeños over the crescent rolls.
- Make Egg Mixture: In a mixing bowl, whisk together the eggs, milk, parsley, salt, and pepper. Pour the mixture evenly over the crescent rolls.
- Add Cheese: Sprinkle the shredded cheese over the top of the casserole.
- Bake: Place the dish in the oven and bake for 30–35 minutes, or until the top is golden brown and the eggs are fully set. If the top browns too quickly, cover with foil during the last 10 minutes of baking.
- Rest and Serve: Let the casserole cool for 5–10 minutes before slicing. Serve warm.