Crescent Roll Breakfast Casserole: A Cozy Morning Delight
A simple, comforting Crescent Roll Breakfast Casserole that's perfect for busy mornings or relaxed brunches.
Equipment
- 9×13-inch baking dish
- Mixing bowl
- Whisk
Ingredients
For the Base
- 8 oz Cream Cheese softened
- 1 can Crescent Roll Dough butter-flavored recommended
For the Filling
- 2 cups Shredded Cheese cheddar or Mexican blend
- 6 large Eggs vital for the custard texture
- 1 Jalapeño minced, adjust according to heat preference
- 7 oz Diced Ham can substitute with crumbled sausage or cooked bacon
For Seasoning
- 0.5 tsp Ground Pepper adjust to taste
- 0.5 tsp Sea Salt adjust based on preference
For Creaminess
- 1 cup Whole Milk can substitute with half-and-half or almond milk
- 2 tsp Freeze-Dried Parsley fresh parsley works as a substitute
Instructions
Preparation
- Preheat the oven to 375°F and butter a 9x13 inch baking dish.
- Whisk together the 6 large eggs and 1 cup of whole milk until frothy.
- Incorporate 2 cups of shredded cheese, 7 oz of diced ham, minced jalapeño, 2 tsp of freeze-dried parsley, and season with 1/2 tsp salt and 1/2 tsp ground pepper. Stir gently.
- Unroll the crescent dough, spread 1/2 tsp of softened cream cheese on each triangle, roll tightly, and place seam-side down in the baking dish.
- Pour the egg mixture evenly over the crescent rolls.
- Bake for 30-40 minutes until golden brown.
- Rest for 5 minutes before slicing and serving.
Notes
Serve with a dollop of sour cream or salsa for added flavor.