Crescent Roll Casserole
Assemble it the night before, then pop it in the oven come morning.
By Ree Drummond
Jump to recipe
Yields:
8 serving(s)
Prep Time:
30 mins
Total Time:
1 hr 45 mins
I dream of diving into a big, beautiful, piping hot breakfast casserole on Christmas morning. What I don't dream of is waking up at the crack of dawn to make it. Instead of spending the wee hours of the day whisking eggs, assembling crescent rolls, and shredding cheese, whip up this crescent roll breakfast casserole the night before. Pop it in the oven the second you wake up and this Christmas breakfast bake will be ready to eat about the time your family has finished covering your entire living room floor with wrapping paper.
How do you make crescent roll casserole ahead of time?
Follow the recipe exactly, but with these few changes: After step three, let the baked crescents cool completely before adding the egg mixture over top. Once you've added the egg mixture and remaining pepper jack cheese, cover the baking dish and place it in your refrigerator. The next morning, uncover the baking dish and place it in the oven as the oven preheats (this ensures the baking dish doesn't crack from a drastic change in temperature). Bake as directed, adding a few minutes to the bake time as needed until the casserole is golden brown, puffed, and set.
How long does crescent roll casserole last in the fridge?
Leftover breakfast casserole will stay good for up to three days in the refrigerator. Just make sure you tightly wrap the baking dish in plastic, or transfer leftovers to an airtight container. The casserole can be covered with foil and reheated in a 350-degree oven for 20 to 30 minutes or warmed in the microwave.
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Ingredients
- 2 Tbsp. salted butter, plus more for the baking dish
- 4 green onions, thinly sliced, whites and greens separated
- 1 medium yellow onion, diced small
- 1 medium red bell pepper, diced small
- 1 tsp. kosher salt
- 3/4 tsp. black pepper
- 2 (8-oz.) tubes refrigerated crescent roll dough (not sheets)
- 8 slices American cheese, halved diagonally
- 16 pieces thinly sliced deli ham (about 1 lb.)
- 8 large eggs
- 3/4 cup heavy cream
- 3/4 cup whole milk
- 8 oz. pepper jack cheese, coarsely grated (about 2 c.)
- Hot sauce, for serving (optional)
Directions
- Step 1Preheat the oven to 350°F. Lightly butter a 13-by-9-inch baking dish.
- Step 2In a large skillet, melt the butter over medium-high heat. Add the green onion whites, yellow onion, bell pepper, and ¼ teaspoon each salt and pepper and cook, stirring occasionally, until softened and lightly golden, 5 to 7 minutes. Remove from the heat and set aside to cool slightly.
- Step 3While the vegetables cool, unroll the crescent roll dough and separate along the perforated lines into triangles. Top each with 1 triangle of cheese and a slice of ham (folded in half). Roll up the dough into a crescent and place seam-side down in the prepared baking dish. Repeat with the remaining dough, American cheese, and ham, nestling them into the baking dish. Bake for 15 minutes.
- Step 4Meanwhile, in a large bowl, whisk together the eggs, heavy cream, milk, and remaining ¾ teaspoon salt and ½ teaspoon pepper. Add the sautéed vegetables and half the pepper jack cheese.
- Step 5Remove the baking dish from the oven at the 15-minute mark, then carefully pour the egg mixture over the crescent rolls, making sure the vegetables and cheese are evenly distributed. Sprinkle the remaining pepper jack cheese over the top, return the dish to the oven, and continue baking, rotating once halfway through, until the casserole is puffed, golden brown, and just set in the center, 40 to 45 minutes. Allow to cool slightly before slicing, about 10 minutes. Serve sprinkled with the green onion greens and hot sauce, if desired.
Tip: The casserole can be assembled up to 12 hours in advance. Let the crescents cool completely before adding the egg mixture and remaining pepper jack cheese. Then cover and refrigerate until time to bake.
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