Crescent Roll Breakfast Casserole
This delicious crescent roll breakfast casserole combines buttery crescent rolls stuffed with cream cheese, baked with eggs, ham, cheddar cheese, and jalapeño for an easy make-ahead brunch dish that serves a crowd.
Equipment
- 9x13-inch baking dish
- Large Mixing Bowl
- Whisk
- Spatula
Ingredients
- 2 cans refrigerated crescent roll dough
- 8 oz cream cheese softened to room temperature
- 8 large eggs
- 1/2 cup whole milk
- 1 1/2 cups thick-sliced ham diced into bite-sized pieces
- 2 cups shredded cheddar cheese
- 1 jalapeño pepper seeded and finely diced
- 1 tablespoon fresh parsley chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons butter for greasing the pan
Instructions
- Remove from oven and let rest for 5 minutes before cutting and serving. Cut along the visible crescent roll lines for clean portions.
- Pop open the crescent roll cans and unroll the dough. Separate along the perforated lines into individual triangles.
- Spread about 1 tablespoon of softened cream cheese across each crescent roll triangle. Roll each one up from the wide end to the point.
- Arrange the rolled crescent rolls in the prepared baking dish in 2 neat columns of 8 rolls each, leaving about half an inch between each roll.
- In a large bowl, whisk together the eggs and milk until well combined. Fold in the shredded cheddar cheese, diced ham, jalapeño, parsley, salt, and black pepper. The mixture will be thick and chunky.
- Pour the egg mixture over the arranged crescent rolls as evenly as possible. Use your fingers or a fork to distribute the ham, cheese, and jalapeño pieces into every corner, making sure to reach the edges of the dish.
- Bake in the preheated oven for 35 to 40 minutes, until the entire casserole looks puffy and golden brown throughout. If the top browns too quickly, tent loosely with foil.
- Remove from oven and let rest for 5 minutes before cutting and serving. Cut along the visible crescent roll lines for clean portions.
Notes
- Soften cream cheese completely before using to prevent tearing the dough
- Make sure to seed the jalapeño properly by removing all white membranes
- The casserole is done when the entire surface looks puffy, not just the edges
- Store leftovers in an airtight container in the refrigerator for up to 4 days
- For make-ahead preparation, assemble components separately and combine just before baking