Description
A warm, comforting casserole that combines flaky crescent roll crust with a creamy egg center, loaded with cheese, ham (or sausage), and bell peppers.
Ingredients
Scale
- 1 can of crescent rolls
- 6 large eggs
- 1 cup of milk
- 1 cup of shredded cheese (cheddar or your choice)
- 1 cup of diced cooked ham or sausage
- 1/2 cup of diced bell peppers
- 1/2 cup of diced onions
- Salt and pepper to taste
- Optional toppings: sliced green onions, additional cheese
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Unroll the crescent dough and press the pieces together to form an even crust covering the bottom and slightly up the sides of the dish.
- In a mixing bowl, whisk together the 6 large eggs, 1 cup of milk, and a pinch of salt and pepper until smooth. Fold in 1 cup of shredded cheese, 1 cup of diced cooked ham or sausage, 1/2 cup diced bell peppers, and 1/2 cup diced onions. Stir until ingredients are evenly distributed.
- Pour the egg and filling mixture evenly over the crescent roll crust in the baking dish. Place the dish in the preheated oven and bake for 25–30 minutes, or until the eggs are set in the center and the top turns golden brown.
- Remove the casserole from the oven and let it cool slightly for 5–10 minutes so the custard firms. Sprinkle optional sliced green onions or extra cheese on top if desired. Slice into squares and serve warm.
Notes
Let the casserole rest after baking for best texture. It’s great when made ahead and reheated, perfect for busy mornings, brunches, or holiday breakfasts.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 4g
- Sodium: 640mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 210mg