Easy Breakfast Casserole with Crescent Rolls
Easy Breakfast Casserole with Crescent Rolls features cream cheese-filled crescent rolls baked with eggs, ham, shredded cheese, jalapeño, and seasonings.
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Servings: 16 slices
Ingredients
- 2 cans crescent rolls 8 oz each
- 4 oz cream cheese softened
- 6 large eggs
- 1 cup whole milk
- 2 cups shredded cheese such as Colby Jack and cheddar
- 6 to 8 oz thick-cut ham cubed into 1/2-cm pieces
- 1 to 2 jalapeños deseeded and finely chopped
- 2 tsp freeze-dried parsley
- 1/2 tsp ground pepper
- 1/2 tsp sea salt
- Butter for greasing the casserole dish
Instructions
- Preheat the oven to 375°F / 190°C.
- Lightly coat a 9 x 13-inch casserole dish with butter.
- Unroll the crescent roll dough.
- Separate the dough along the perforated lines to form individual triangles.
- Spread a small dollop of softened cream cheese onto each crescent roll triangle.
- Roll each crescent roll triangle from the wide end toward the narrow end.
- Arrange the filled crescent rolls evenly in the prepared casserole dish.
- Place the rolls in 2 columns of 8 rolls each, if possible.
- In a large mixing bowl, beat the eggs and whole milk until fully combined.
- Add the shredded cheese, cubed ham, finely chopped jalapeño, freeze-dried parsley, ground pepper, and sea salt.
- Stir until all ingredients are evenly distributed. The mixture will be chunky.
- Pour the egg mixture carefully and evenly over the crescent rolls.
- Use a fork or clean hands to gently distribute the ham, cheese, jalapeño, and egg mixture throughout the casserole dish.
- Ensure the mixture reaches the edges of the dish and is evenly spread around the crescent rolls.
- It is acceptable if some crescent roll tops remain slightly exposed above the egg mixture.
- Place the casserole dish on the middle rack of the preheated oven.
- Bake for 30 to 40 minutes, or until the casserole is puffed, golden brown, and fully cooked through.
- If the top browns too quickly, loosely cover the dish with foil during the remaining baking time.
- Remove the casserole from the oven.
- Allow the casserole to rest for 5 to 10 minutes before slicing.
- Slice into 16 portions.
- Serve warm.
Notes
To make this Easy Breakfast Casserole with Crescent Rolls gluten free, replace the regular crescent rolls with certified gluten-free crescent roll dough, gluten-free biscuit dough, or gluten-free puff pastry.
Verify that the cream cheese, shredded cheese, ham, freeze-dried parsley, pepper, sea salt, milk, and all packaged ingredients are labeled gluten free.
Use gluten-free butter or cooking spray to grease the casserole dish.
If using gluten-free dough, follow the package instructions for baking time and temperature if they differ from this recipe.
Use a clean casserole dish, mixing bowl, whisk, fork, knife, cutting board, and serving utensils to prevent gluten cross-contact.
For celiac-safe preparation, avoid shared flour-dusted surfaces, shared dough containers, and any ingredients processed on shared equipment without gluten-free labeling.