Crescent Roll Breakfast Casserole

INGREDIENTS

• 2 8oz cans crescent roll
• 4 ounces cream cheese
• 6 large eggs
• 1 cup whole milk
• 2 cup shredded cheese I used colby jack and cheddar
• 6-8 ounces thick cut ham cubed into 1/2-cm pieces
• 1-2 whole jalapeño deseeded and finely chopped
• 2 teaspoons freeze-dried parsley
• 1/2 teaspoon ground pepper
• 1/2 teaspoon sea salt

INSTRUCTIONS

1. 1 Preheat your oven to 375°F / 190°C.
2. 2 Spread a light layer of butter all over a 9x13 casserole dish.
3. 3 Unroll the crescent roll dough. Cut along the perforated lines. Smear a dollop of cream cheese on each crescent roll triangle. Then roll each one up.
4. 4 Place the crescent rolls evenly in the casserole dish. I made 2 columns of 8 rolls each.
5. 5 In a large bowl, beat together the eggs and milk. Mix in the shredded cheese, ham, jalapeño, parsley, pepper and salt. It will be a chunky mixture.
6. 6 Pour everything over the crescent rolls, as evenly and carefully as you can. Using your hands or a fork, gently distribute all the ingredients. Make sure everything is evenly distributed, all the way to the edge. The mixture should just about cover the crescent rolls. You may have some of the crescent roll tops poking out. That is ok.
7. 7 Bake in the middle oven rack for about 30-40 minutes, until cooked through. The entire casserole will be puffy and golden brown. If it browns too quickly in your oven, cover it with a foil.

NUTRITION

Calories: 217 kcalkcal | Carbohydrates: 13 gg | Protein: 10 gg | Fat: 14 gg | Fiber: 1 gg | Sugar: 4 gg