This hearty Cheesy Ham Crescent Roll Breakfast Casserole is filled with ham, spinach, and mushrooms all sitting atop a rich, buttery crescent roll crust! This egg bake is easy to assemble and can be made ahead of time to be enjoyed the next day!
One of our favorite egg bakes has been our Easy Vegetable Egg Bake, because it’s super easy to make and makes a lot of servings. Perfect for feeding the family or having enough for leftovers!
Well, our favorite may have changed with this Cheesy Ham Crescent Roll Breakfast Casserole!
Still super easy to make and makes a large batch. Just with the addition of hearty ham and a buttery crescent roll crust!
Ham, baby spinach, and mushrooms pack the egg filling with flavor and heartiness.
While two different kinds of cheeses are stirred into the bake and sprinkled over the top to make sure that you get cheesiness in each bite!
Make it ahead of time and reheat individual servings as needed to make mornings easier or make it the day-of for a special breakfast.
Whatever way you enjoy it, this hearty breakfast casserole is sure to satisfy!
How to Make Cheesy Ham and Egg Crescent Roll Bake
Start by preheating your oven to 350 degrees Fahrenheit. Lightly spray a 9×13 inch baking dish with non-stick cooking spray. Just a light mist is needed. (A 9×11 baking dish will also work.)
Unroll your crescent roll dough. Press it into the bottom and approximately 1/2 inch up the sides of the baking dish. Crimp together the seams of the rolls as best you can.
In a large bowl, whisk together eggs and half and half until combined. You can use milk in place of the half and half, but the half and half will give you a richer flavor.
Whisk in garlic powder, ground black pepper, and salt just until combined.
Add in chopped ham, chopped spinach, 1/4 cup shredded Monterey jack cheese, and 1/4 cup shredded cheddar cheese. Stir to combine.
Pour egg mixture over the top of the crescent roll dough.
You may notice that some of the ham or spinach has clumped together. Use a spatula to evenly spread out the fillings.
Sprinkle the remaining 3/4 cup shredded Monterey jack cheese and 1/2 cup shredded cheddar cheese over the top of the egg filling.
Bake for 20-23 minutes, or until the edges start to turn golden brown and a knife inserted in the center comes out clean.
Carefully remove the baking dish to a wire rack to cool for 5 minutes. Top with chopped, fresh cilantro, if desired.
Cut into pieces, and serve.
Immediately store leftovers in a covered container in the refrigerator.
Tips for Making Ham and Cheese Egg Crescent Roll Casserole
- Don’t like mushrooms? Leave them out or substitute 1/2 cup sautéed, chopped bell pepper.
- You can use mozzarella cheese in place of the Monterey jack cheese.
- Don’t have or like cilantro? Try topping the egg bake with green onion instead.
- If the cheese is browning too quickly, cover with aluminum foil for the remainder of the bake time.
Cheesy Ham and Egg Crescent Roll Breakfast Casserole
Ingredients
- 1 (8 ounce) package refrigerated crescent roll dough
- 10 eggs
- 1/2 Cup half and half or milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1 1/2 Cups chopped ham
- 1 1/2 Cups chopped fresh baby spinach
- 1/2 Cup chopped mushrooms
- 1 Cup shredded Monterey jack cheese, divided
- 3/4 Cup shredded cheddar cheese, divided
- chopped, fresh cilantro for garnish, optional
Instructions
- Preheat oven to 350 degrees Fahrenheit. Lightly spray a 9x13 inch baking dish with non-stick cooking spray. Just a fine mist is needed.
- Unroll crescent roll dough. Press it into the bottom and approximately 1/2 inch up the sides of the baking dish. Crimp together the seams of the rolls as best you can.
- In a large bowl, whisk together eggs, half and half, garlic powder, ground black pepper, and salt.
- Stir in chopped ham, chopped baby spinach, mushrooms, 1/4 Cup shredded Monterey jack cheese, and 1/4 Cup shredded cheddar cheese.
- Pour egg mixture over the top of the dough. Spread out any clumps of ham or spinach with a spatula.
- Evenly sprinkle remaining 3/4 Cup shredded Monterey jack cheese and 1/2 Cup shredded cheddar cheese over the top.
- Bake for 30-40 minutes, or until edges turn golden and knife inserted in the center comes out clean. If if seems that the top is getting too brown before it's done, loosely cover with aluminum foil for the remainder of the bake time.
- Carefully remove to a wire rack to cool for 5 minutes. Top with fresh cilantro, if desired.
- Cut into pieces, and serve.
- Immediately refrigerate leftovers in a covered container.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 270Total Fat: 17gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 186mgSodium: 504mgCarbohydrates: 14gFiber: 1gSugar: 2gProtein: 14g
Nutrition information shown is an estimate provided by an online calculator and may not always be accurate. Nutrition values can vary greatly based on brand used. It should not be considered a substitute for a medical professional’s advice.
