Crescent Roll Ham and Cheese Breakfast Casserole
Description
Make a hearty breakfast for you and your family or guests that will be ready in about 40 minutes. The flaky crust is made from crescent rolls, with a seasoned, fluffy egg mixture of ham, bell pepper and cheese.
Ingredients
8 oz. refrigerated crescent rolls, one 8-count can
8 eggs
1/4 t. kosher salt
1/8 t. freshly ground black pepper
1/4 t. onion powder
1 c. diced cooked ham (or crumbled sausage or bacon)
2/3 c. finely diced red (or green) bell pepper, cut the same 1/4-inch size as the ham
8 oz. shredded Mexican cheese blend, Cheddar, or Colby Jack cheese, about 2 c.
1 T. fresh Italian parsley or cilantro, finely chopped
Directions
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Preheat oven to 375 degrees F.
Unroll the dough; press dough into the bottom of an ungreased 13×9 inch baking dish. Press and seal the perforations. Prick all over with a fork.
Bake 9-10 minutes, until the dough has set and is barely beginning to brown at the edges.
In a medium bowl, combine the eggs, salt, pepper, and onion powder; whisk to combine. Pour over the crust.
Evenly distribute the ham and bell pepper over the dish; top with the cheese.
Bake 20-24 minutes, until the eggs have set and the edges are golden brown.
Let rest 5-10 minutes before serving.
Serve, sprinkled with parsley or cilantro.
12 servings.