ham and cheese crescent casserole

★★★★★ 2
auntiem1964 avatar
By Emily Fields Johnson
from Lyons, IN

Everyone who knows me refers to this as "Emily's Breakfast Casserole."I believe this recipe is original. Decades ago I obtained a similar recipe and changed it up. I have made this casserole so many times I could make it in my sleep; if fact, I probably have. I've made this for Christmas morning, for volleyball tournament roadtrips, for hungry coworkers, and for bereaving families. This casserole is always well received. I will take a picture the next time I make it. As always, good ingredients made a good product. This is one easy breakfast casserole!

★★★★★ 2
serves 8-10
prep time 30 Min
cook time 35 Min

Ingredients For ham and cheese crescent casserole

  • 2
    tubes refrigerated crescent rolls
  • 3/4 lb
    ham, thinly sliced or shaved
  • 1/2 lb
    good sliced cheese of your choice
  • 7
    eggs
  • 1 tsp
    celery salt
  • 1/2 tsp
    tabasco
  • pepper to taste
  • 1/4 c
    milk, 2%

How To Make ham and cheese crescent casserole

  • 1
    Preheat oven to 375 degrees. Grease a 9 x 13 baking dish lightly or spray with Pam or similar product.
  • 2
    Unroll one tube of crescent rolls. Fully cover bottom of 9 x 13 dish, making sure there are no holes or perferations in dough. Dough can rise slightly up the side of dish if necessary.
  • 3
    Cover dough with layers of ham. Amount of ham is your choice. More than a single layer is desirable in my opinion.
  • 4
    Cover ham layer with a single layer of good cheese.
  • 5
    Beat eggs, milk, and seasonings as you would for scrambled eggs. Pour genltly over cheese layer.
  • 6
    Pleace triangles of crescent dough over egg mixture. I often do not use all eight triangles. Leave enough space between triangles to determine if eggs are set. Bake for 30 minutes until crescent rolls are nicely browned and eggs are set.
  • 7
    If you wish to bake a smaller amount, use 8 x 8 dish, and divide ingredients in half, using 4 eggs.
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