Crescent Roll Breakfast Casserole for Easy Weekend Mornings
Crescent Roll Breakfast Casserole is a warm, hearty dish perfect for lazy weekend mornings.
Equipment
- 9×13-inch baking dish
- Mixing bowl
- Whisk
Ingredients
For the Filling
- 8 oz Cream Cheese Can use reduced-fat cream cheese if desired.
- 2 cups Shredded Cheese Cheddar or Mexican blend recommended.
- 6 large Eggs Ensure they are large and fresh.
- 1 medium Jalapeño Seeded and finely minced.
- 1 cup Whole Milk Can use skim or almond milk for a lighter option.
- 2 cups Ham Cooked bacon or sausage can be used.
- to taste Sea Salt
- to taste Ground Pepper
- 1 tbsp Freeze-Dried Parsley Fresh parsley can also be used.
For the Crust
- 2 packages Crescent Roll Dough Any brand works, but name-brand may be flakier.
Instructions
How to Make Crescent Roll Breakfast Casserole
- Preheat the oven to 375°F and butter a 9x13 inch baking dish.
- Beat together eggs and milk in a bowl until frothy.
- Stir in cheese, ham, jalapeño, parsley, salt, and pepper to the egg mixture.
- Unroll crescent roll dough and spread cream cheese on each triangle; roll tightly.
- Place the rolls seam-side down in the prepared baking dish.
- Pour the egg mixture evenly over the rolls.
- Bake for 30-40 minutes until set and golden brown. Let cool for 5 minutes before cutting.
Notes
You can prepare this casserole the night before for an easy morning breakfast.