Ham & Cheese Crescent Roll Breakfast Casserole

This easy, cheesy Ham and Cheese Crescent Roll Breakfast Casserole is the perfect way to start your day! With just a few simple ingredients, you can have a hot and delicious breakfast on the table in no time. This recipe is also perfect for feeding a crowd – just double or triple the ingredients as needed.

If you’re looking for a scrumptious brunch to enjoy on a lazy Sunday morning or holiday, this recipe is exactly what you need! When I say this is delicious, I mean it! The crescent rolls in this recipe bake up to a deep golden-brown perfection. This is one yummy Pillsbury crescent roll breakfast casserole meal!

Crescent Rolls – While I am all for saving money, I do not skimp for off brand crescents for this recipe. The Pillsbury brand of crescent rolls bakes up to a superior, buttery, flaky, golden brown consistency. You will need two 8-ounce packages that will be opened, and rolled up from the longer bottom side of the triangle up towards the point. See my video for the technique.

Ham – You can use a ham steak, leftover ham, or thicker cut deli meat chopped up for this recipe. Use any ham flavor you prefer.

Eggs – Farm fresh, or cage-free large eggs work best for a fluffy texture. You’ll need 6 whole eggs.

Milk – Whole milk helps the egg mixture to be fluffy and tastier, but if you want a richer flavor use light cream or half and half.

Cheese – I always typically use a shredded fiesta blend or cheddar for my recipes.

Spices – Salt & pepper to season your casserole is all you really need! Green onion is also a nice touch for flavor, and garnishing.

Preheat the oven to 375°F and grease an 11 x 13 casserole dish with nonstick spray.

Unroll crescents and wrap them in crescent shape according to the package instructions. You should have 16 rolls evenly place in your greased pan.

In a large bowl, whisk together the milk, cracked eggs, and spices. Once fluffy and combined, add half the scallions, chopped ham, and half the shredded cheese.

Pour the mixture over the crescent rolls. Sprinkle remaining cheese over the casserole.

Bake until crescents are fluffy, golden brown, and firm to the touch. The egg mixture should be fluffy and no longer soggy in the center. A tester inserted into the center of the casserole should come out clean.

Sprinkle remaining scallions over the casserole before serving. Enjoy warm!

To store breakfast casserole, simply cover the dish with plastic wrap or aluminum foil and refrigerate for up to three days. For longer storage, wrap the dish tightly in plastic wrap or aluminum foil and freeze in an airtight container for up to two months. When you’re ready to enjoy breakfast casserole again, thaw overnight in the refrigerator and bake according to the recipe instructions.

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