Description
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.
Ingredients
Scale
- 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.
Notes
- Make It Spicier: Keep some jalapeño seeds or add red pepper flakes.
- Alternative Proteins: Swap the ham for crispy bacon or cooked sausage.
- Dairy-Free Option: Use dairy-free cheese and almond or oat milk.
- Make It Vegetarian: Skip the ham and add mushrooms, spinach, or bell peppers.
- Storage Tip: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 27 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American