Crescent Roll Breakfast Egg Casserole
Description
Start with a crust of crescent rolls, add beaten eggs, cheese, bell peppers, ham and seasonings and you have an easy, delicious breakfast.
Ingredients
8 oz. can refrigerated crescent rolls
8 eggs
1/4 t. kosher salt
1/4 t. freshly ground black pepper
1/4 t. onion powder
1 c. diced cooked ham, bacon or sausage
2/3 c. finely diced red bell pepper
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 the oven to 375 degrees F.
Dice both the ham and red bell pepper to 1/4 inch size; set aside.
Unroll the dough; press into the bottom of an ungreased 13×9 inch baking dish. Press the perforations to seal. Prick 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 in the baking dish.
Evenly sprinkle the ham and bell pepper over the egg mixture; top with the cheese.
Bake 20-24 minutes, until the eggs have set and the edges are golden brown.
Let rest 5-10 minutes. Serve, sprinkled with parsley or cilantro, if desired.
12 servings.