Start your morning right with this warm, hearty, and irresistibly savory Crescent Roll Breakfast Bake. Combining fluffy crescent rolls, creamy eggs, melted cheese, and the delightful kick of jalapeños, this dish is sure to become a family favorite. Whether you’re feeding a crowd or looking for an easy breakfast that’s packed with flavor, this casserole hits all the right notes. Plus, it’s a breeze to make, with minimal prep and maximum flavor!

Ingredients:

2 (8oz) cans crescent rolls
4 oz cream cheese, softened
6 large eggs
1 cup whole milk
2 cups shredded cheese (Colby Jack and Cheddar blend)
6-8 oz thick-cut ham, cubed into ½-cm pieces
1-2 jalapeños, deseeded and finely chopped
2 tsp freeze-dried parsley
½ tsp ground black pepper
½ tsp sea salt

Instructions:

Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Prepare the base: Open the crescent roll cans and lay the dough flat across the bottom of the baking dish. Press the seams together to form a single, even layer.
Layer the ham and jalapeños: Spread the cubed ham evenly across the crescent roll base, followed by the finely chopped jalapeños.
Make the egg mixture: In a large bowl, whisk together the eggs, milk, salt, pepper, and parsley. Pour the mixture over the ham and jalapeños.
Add cheese: Sprinkle the shredded Colby Jack and Cheddar blend generously over the entire casserole.
Bake: Place the casserole in the oven and bake for 25-30 minutes, or until the eggs are fully set and the top is golden and bubbly.
Let it rest: Once done, allow the casserole to cool for 5-10 minutes before slicing and serving. This helps it set and makes slicing easier.

Conclusion:

This Crescent Roll Breakfast Bake is the perfect recipe to pull together a delicious and fulfilling breakfast with minimal effort. The combination of melty cheese, savory ham, and a hint of spice from the jalapeños balances beautifully with the creamy eggs and buttery crescent roll crust. Whether it’s for a holiday breakfast or a casual weekend meal, this easy-to-make casserole will have everyone reaching for seconds.

Fluffy Crescent Roll Breakfast Bake with Ham, Cheese, and Jalapeños

A simple and delicious Crescent Roll Breakfast Bakefeaturing a savory combination of ham, cheese, and jalapeños over a butterycrescent roll base, baked to golden perfection.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 27

Total Time 42

Course Breakfast

Cuisine American

Calories 450 kcal

Ingredients

2 8oz cans crescent rolls
4 oz cream cheese softened
6 large eggs
1 cup whole milk
2 cups shredded cheese Colby Jack and Cheddar blend
6-8 oz thick-cut ham cubed into ½-cm pieces
1-2 jalapeños deseeded and finely chopped
2 tsp freeze-dried parsley
½ tsp ground black pepper
½ tsp sea salt

Instructions

Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Prepare the base: Open the crescent roll cans and lay the dough flat across the bottom of the baking dish. Press the seams together to form a single, even layer.
Layer the ham and jalapeños: Spread the cubed ham evenly across the crescent roll base, followed by the finely chopped jalapeños.
Make the egg mixture: In a large bowl, whisk together the eggs, milk, salt, pepper, and parsley. Pour the mixture over the ham and jalapeños.
Add cheese: Sprinkle the shredded Colby Jack and Cheddar blend generously over the entire casserole.
Bake: Place the casserole in the oven and bake for 25-30 minutes, or until the eggs are fully set and the top is golden and bubbly.
Let it rest: Once done, allow the casserole to cool for 5-10 minutes before slicing and serving. This helps it set and makes slicing easier.

Keyword Crescent roll breakfast bake