Crescent Roll Breakfast Casserole
Fluffy eggs, savory ham, and bright peppers are topped with plenty of cheese in this Crescent Roll Breakfast Casserole with a wonderful flaky crust.
Servings: 12
Calories: 174kcal
Ingredients
- 8 ounces refrigerated crescent rolls (1) 8-count can
- 8 eggs
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon onion powder
- 1 cup diced cooked ham
- ⅔ cup finely diced red bell pepper (make the pieces about the same ¼-inch size as the ham)
- 8 ounces shredded Mexican cheese blend cheddar, or colby jack cheese, about 2 cups
- 1 tablespoon fresh Italian parsley or cilantro finely chopped
Instructions
- Preheat oven to 375°F. Unroll the dough, and press it into the bottom of an ungreased 13x9-inch baking dish. Press the perforations to seal. Prick with a fork. Bake for 9-10 minutes, until the dough has set and is barely beginning to brown at the edges.
- In a medium-sized mixing bowl, combine the eggs, salt, pepper, and onion powder. Whisk to combine and pour over the crust in the pan.
- Distribute the ham and bell pepper evenly over the dish. Top with shredded cheese. Bake for 20-24 minutes, until the eggs have set and the edges are golden brown. Let rest 5-10 minutes before serving. Sprinkle with parsley or cilantro, if desired.
Nutrition
Calories: 174kcal | Carbohydrates: 9g | Protein: 11g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 126mg | Sodium: 509mg | Potassium: 76mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 528IU | Vitamin C: 11mg | Calcium: 235mg | Iron: 1mg