Ham and Cheese Crescent Casserole

Ham And Cheese Crescent Casserole Recipe

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Emily Fields Johnson


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 votes
30 Min
35 Min


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


1Preheat oven to 375 degrees. Grease a 9 x 13 baking dish lightly or spray with Pam or similar product.
2Unroll 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.
3Cover dough with layers of ham. Amount of ham is your choice. More than a single layer is desirable in my opinion.
4Cover ham layer with a single layer of good cheese.
5Beat eggs, milk, and seasonings as you would for scrambled eggs. Pour genltly over cheese layer.
6Pleace 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.
7If you wish to bake a smaller amount, use 8 x 8 dish, and divide ingredients in half, using 4 eggs.

About Ham and Cheese Crescent Casserole