When I think of spring, I instantly imagine bright green grass, colorful blooming flowers, and an abundance of freshly laid eggs! A holiday brunch would not be complete this season without a Ham, Egg, & Cheese Crescent Roll Casserole, which can be prepared in advance with just a few simple ingredients. Pair it with a fruit salad and you have an easy, complete meal that is fancy enough for entertaining, but fast enough for a weeknight dinner!
I love to keep an arsenal of quick recipes on hand that combine basic ingredients in delicious ways. These are the meals that I turn to when I need a crowd-pleasing dish, but I don’t have hours to spend in the kitchen. After all, in a busy house with 3 boys running around, my time is limited and I am always distracted!
This brunch casserole takes advantage of refrigerated crescent roll dough to keep your prep time minimal. As the dough and the eggs puff up and bake in the oven, the crescent rolls form a crust that envelopes the other ingredients. It’s like magic, and it just happens to taste pretty incredible, too!
I love that I can prepare this dish in advance so that I’m not scrambling at the last minute to get a meal pulled together when we’re ready to eat. If you’re serving it for brunch, go ahead and put it together the night before so that you can just bake it in the morning. If it’s the main course for a busy weeknight supper, simply prepare it during naptime (or any other quieter time in your day!) and bake it when your family is ready to eat. It’s a great way to combine the classic flavors of a ham, egg, and cheese breakfast sandwich in a dish that feeds a crowd and requires a lot less work!
If you’re looking for some other simple recipes that would pair perfectly with this casserole, try a Quick and Very Easy Fruit Salad or Aunt Bee’s Sour Cream and Cheese Potatoes, which only require 4 ingredients and are delicious for both brunch and dinner!
Happy spring!
Ham Egg and Cheese Crescent Roll Casserole
Serves 6
Prep Time: 10 mins
Bake Time: 40 mins
Level of Difficulty: Easy
Ingredients:
2 (8 ounce) cans refrigerated crescent roll dough
1 ½ cups cooked, diced ham (I love to use left-over Honey Baked Ham)
1 cup shredded cheddar cheese
6 eggs
2 cups milk
Salt and pepper, to taste
Optional: Fresh chives, chopped
Instructions:
- Preheat oven to 375 degrees F. Spray a 13-inch x 9-inch baking dish with cooking spray and set aside.
- Unroll crescent dough and spread in the bottom of the prepared dish.
- Place diced ham on top of crescent rolls. Sprinkle with cheddar cheese.
- In a medium bowl, whisk together eggs and milk. Add salt and pepper, to taste.
- Pour egg mixture over ham and cheese.
- Bake, uncovered, for 35 – 40 minutes, or until eggs are set.
- Garnish with fresh chives just before serving!
On her blog The Seasoned Mom, Blair Lonergan documents life with her husband and three boys in Central Virginia’s Piedmont countryside. She shares the simple activities that entertain her little ones, as well as the easy, nutritious, and family-friendly recipes that her kids devour!
What are some of your favorite make-ahead brunch recipes? Do you go for egg casseroles too, or do you prefer a sweeter French Toast bake?
- Quick and Easy Dinner Idea: Four-Ingredient OMG Chicken - November 24, 2021
- Make-Ahead Baked Eggnog French Toast Recipe - November 20, 2021
- 4 Turkey Leftover Recipes That Aren’t Turkey Sandwiches - November 19, 2021
Where on the recipe page does it say “save my reciipe”?
Hi Jane! To save this recipe, you can copy & paste it to notepad, then print it. 🙂 Thanks for reading!
Do you put the other crescent on top or do you put both on the bottom?
Hi Shirley!
Blair said, “You put all of the crescent roll dough on the bottom of the pan. The photo makes it look like the dough is on top, but that’s just because it puffs up during the baking process, forming a nice crust throughout.”
Hope that helps!
I must admit, I have my doubts. From the pic & the recipe, it seems too “bready” for me. Only 6 eggs & 1.5 cups of ham for a 9×13 pan seems a little sparse. I may try it with 1 can of crescent rolls & use a 8″ or 9″ pan though. Thanks!
Would love to see nutritional info on all these recipes. Might add some peppers & onions to this to make like a Denver omelette.
I used one can on bottom, tore the 2nd can and pressed to the sides so the dough covered all the glass sides/ bottom of the baking dish. I added one additional egg, a bit more cheese added to top of egg, and I used bacon crumbles, not ham. It was awesome. Light, fluffy, once cooled, it’s a dish you can pick up with your hands and eat. Loved it. Nice brunch item that can be cut into 2×2 squares, or as a main dish
Next time I’ll add green onion .
do you layer both packages of crescents on top of each other??
Hi, I made it this morning, but somehow it stayed quit “wet” I used sliced Gouda cheese, cut into pieces instead of grated cheddar. What can I do to get it nice an fluffy and not “wet”
I made this recipe this morning and it was delicious however it was doughy in the
middle….I stacked the crescent rolls on top of one another..cause one can layered the bottom of a 9×13….did i do something wrong here?
I used a 9×13 baking dish but only one can of cresent rolls. It was plenty. I would also add another egg or two and less milk next time to suit my taste. Otherwise it was good.
Great recipe. I added green onion, more cheese and mushrooms. I also only used one can of crescent rolls. It was plenty! Next time I might try hash browns
I used a 9×13 baking dish and 2 cans of Crescent Rolls. I put them in sideways so each went up the sides and edges and they were the perfect size to meet in the middle and no overlap since my baking dish had higher sides. I added some thinly cut bell peppers, spinach, and green onions to the ham and used Colby Jack shredded cheese. Baked it a little longer but so delicious! Just as good the next day. This recipe is definitely a keeper!
Can this recipe be made with already made crescent rolls from the bakery?
I make this same recipe with different variations of meats and cheeses depending on what I have around the house. I use croissants that are already cooked in the bakery dept. at the grocery store. I cut them in half so they are thin and use as the crust(cut side up). Really buttery and good!