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Ham & Cheese Crescent Casserole




Source of Recipe


Internet


Recipe Introduction


Jessica made these recently and they’re delicious. They are easy to make ahead – you can make the ham mixture a day or two ahead of time. You can also fill the crescent rolls with the ham mixture and place them in the casserole and refrigerate until you are ready to top with the egg mixture and bake. You can even bake the whole thing and freeze until you are ready to serve – just thaw and heat, covered at 350F for about 30 minutes. We have halved the ingredients in the filling because Jessica found that the amount of filling that was made when following the recipe’s directions made twice as much as the crescents would hold.


Recipe Link: https://www.plainchicken.com/ham-cheese-crescent-breakfast-casserole/

List of Ingredients




8-oz. cooked ham, chopped
3/8 cup shredded cheddar cheese
3/8 cup shredded Swiss cheese
4-oz. cream cheese, softened
1/2 T. Dijon mustard
1/2 T. Worcestershire sauce
1/2 T. brown sugar
1/8 t. onion powder
1 (8-count) can refrigerated crescent rolls
1 (4-count) can refrigerated crescent rolls
1 T. poppy seeds
5 eggs
1 1/2 cups milk


Recipe



Preheat oven to 350ºF. Spray a 9×13-inch baking dish with cooking spray. Cream the ham, cheeses, cream cheese, mustard, Worcestershire, brown sugar, and the onion powder until well mixed.

Separate the crescent rolls into 12 triangles and cut each in half, forming TWO triangles (a total of 24). Place a tablespoon sized scoop of the ham mixture on the long end of each triangle and roll up. Place in baking dish.

Whisk the eggs and milk together and pour over the rolls. Sprinkle tops with the poppy seeds. Bake for 30-40 minutes – until the egg mixture is set.

Serves 8.