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Crescent Roll Breakfast Casserole

Crescent Roll Breakfast Casserole

This comforting Crescent Roll Breakfast Casserole features fluffy crescent rolls with a surprise pocket of tangy cream cheese inside. The rolls are baked in a savory mixture of egg, ham, and cheese, creating a delicious and aromatic dish perfect for any occasion. It's a simple, versatile, and crowd-pleasing recipe ideal for holiday mornings, brunch, or a special weekend breakfast.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 16 servings
Calories: 217
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 (8-ounce) cans of refrigerated crescent roll dough
  • 4 ounces cream cheese, softened to room temperature
  • 6 large eggs
  • 1 cup of whole milk
  • 2 cups of a good melting cheese (e.g., a blend of Colby Jack and cheddar)
  • 6 to 8 ounces of thick-cut ham, cubed into small pieces
  • 1 to 2 whole jalapeños, deseeded and finely chopped
  • 2 teaspoons freeze-dried parsley
  • ½ teaspoon ground pepper
  • ½ teaspoon sea salt

Equipment

  • 9x13 inch casserole dish
  • Large bowl
  • Whisk
  • Aluminum foil

Method
 

Instructions
  1. Prepare Your Oven and Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch casserole dish with butter.
  2. Prep the Crescent Rolls: Unroll the crescent roll dough and separate into triangles. Spread a small dollop of softened cream cheese over each triangle, then roll them up starting from the wide end.
  3. Arrange the Rolls: Place the cream cheese-stuffed crescent rolls in a single, even layer in the bottom of the prepared casserole dish.
  4. Mix the Filling: In a large bowl, whisk together the eggs and milk until well combined. Stir in the shredded cheese, cubed ham, chopped jalapeño, parsley, salt, and pepper.
  5. Assemble the Casserole: Carefully and evenly pour the egg and ham mixture over the crescent rolls in the dish, ensuring the toppings are distributed into the spaces between the rolls.
  6. Bake to Perfection: Bake on the middle rack for 30 to 40 minutes, until the casserole is puffy, golden brown, and the center is set. If the top browns too quickly, cover it loosely with aluminum foil. Let it rest for 5-10 minutes before serving.

Notes

For best results, use room temperature cream cheese and eggs. Let the casserole rest for 5-10 minutes after baking to allow the custard to set for cleaner slices. To avoid a soggy bottom, arrange rolls in a single layer and bake immediately after assembly. The casserole can be prepared the night before by keeping the rolls and egg mixture separate until morning. Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave or oven.