Description
This easy and delicious Crescent Roll Breakfast Casserole is perfect for a hearty breakfast or brunch! Fluffy crescent rolls are stuffed with cream cheese, then baked with eggs, ham, cheese, and a touch of jalapeño for a savory, satisfying dish. It’s simple to prepare and great for feeding a crowd!
Ingredients
Scale
- 2 (8 oz) cans crescent roll dough
- 4 oz cream cheese
- 6 large eggs
- 1 cup whole milk
- 2 cups shredded cheese (Colby Jack & cheddar blend)
- 6–8 oz thick-cut ham, cubed (½ cm pieces)
- 1–2 jalapeños, deseeded & finely chopped
- 2 tsp freeze-dried parsley
- ½ tsp ground black pepper
- ½ tsp sea salt
- Butter (for greasing the dish)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish with butter.
- Prepare crescent rolls:
- Unroll the dough and separate along perforated lines.
- Spread a small dollop of cream cheese on each triangle.
- Roll them up and place in the dish in 2 columns of 8 rolls each.
- Make the egg mixture:
- In a large bowl, whisk eggs and milk.
- Stir in shredded cheese, ham, jalapeños, parsley, pepper, and salt.
- Assemble the casserole:
- Pour the egg mixture over the crescent rolls.
- Gently spread ingredients evenly with a fork, ensuring coverage to the edges.
- Some crescent roll tops may peek out—that’s okay!
- Bake for 30-40 minutes until puffy and golden. If browning too fast, cover with foil.
- Let cool slightly before slicing. Serve warm & enjoy!
Notes
- Use thick-cut ham for better texture.
- Let the casserole rest for 5-10 minutes after baking for easier slicing.
- Customize with spinach, bell peppers, or sausage instead of ham.
- If the top browns too quickly, cover with foil while baking.
- Prep Time: 15minutes
- Cook Time: 40minutes
Nutrition
- Calories: 217kcal per slice
- Fat: 15g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 9g