This easy Ham, Egg & Cheese Breakfast Casserole with crescent roll dough and a few simple ingredients. It can be whipped up in advance or the morning of.
Hey, y'all! Breakfast time is a bit hectic in our household. In the mornings we typically just sling muffins, waffles, or pancakes our kids way and rush off to school and work. On the weekends I like to slow things down and whip up a casserole.Some of my favorites are Cheesy Ham, Broccoli, & Egg Bubble Bake, Crazy Simple Egg Bake, Broccoli & Cheese Egg Bake, and my ultimate favorite Jalapeno Popper Breakfast Casserole.
The twins (1 1/2) are pretty needy in the morning so I like to whip this casserole up the night before. However, the dish actually comes together really fast so it can easily be prepared the morning of.
This casserole begins with an 8 oz can of refrigerated crescent roll dough- one of my favorite recipe shortcuts! You can use the perforated or dough sheet for this recipe, both work great. Simply unroll the dough and place it on the bottom of a 9x13 baking dish that has been coated with nonstick spray. Sprinkle diced ham on top of the dough and top it with shredded cheddar. In a separate bowl, whisk together eggs, milk, salt, and pepper. Pour the egg mixture on top and bake the casserole for 35 minutes or so at 375. The eggs will be beautifully puffy and the crust should be a gorgeous golden brown.
What Should I Serve with the Breakfast Casserole?
The casserole is a meal in itself. It's perfectly hearty however, if you're hosting a brunch you may want to whip up something else to go with it. Some great options are Refreshing Fruit Salad, Strawberry Mini-Pancake Skewers, Lemon Cheesecake Crescent Rolls, Chicken & Waffle Sliders, or fresh fruit.
What Kind of Ham Should I Use?
You can buy pre-diced ham or use deli-style ham and chop it up yourself. Leftover ham from a previous meal works great, as well. I use whatever I have on hand.
Can I add veggies?
Of course, you can! You'll want to cook them in a skillet first, however, because they'll release liquid as they cook and cause your casserole to be watery.
Kitchen Essentials:
Ingredients:
1/2 a 30 oz bag shredded hash browns, thawed
8 oz cream cheese, cut in 1/2" cubes
1 tsp salt
1tsp pepper
1 lb sausage
8 oz shredded cheddar
12 eggs
1 cup milk
1/4 cup flour
Instructions:
1. Preheat oven to 350 degrees.
2. Cook sausage in a skillet oven high heat, crumbling it with a spatula. Cook until the sausage is no longer pink.
3. In a medium-size bowl, combine the hash browns with salt and pepper. Stir in the cream cheese until it is evenly distributed.
4. Spread the has brown mixture into the bottom of a 13 x 9 casserole. Top evenly with the cooked sausage and 1/4 of the cheddar cheese.
5. In the same medium-size bowl in step 3, add flour. Slowly add in milk and whisk with a wire whisk keeping the mixture smooth. Add the eggs, one at a time and whisk after each egg is added. Continue until all 12 eggs have been added to the mixture.
6. Pour the egg mixture over sausage and potatoes. Top with the remaining cheese.
7. Bake in the oven for 30-40 minutes or until the casserole is cooked throughout.
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