- 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet
- 6 eggs
- 1 cup diced cooked ham
- 1/2 cup chopped red bell pepper
- 1 1/2 cups shredded Colby-Monterey Jack cheese blend (6 oz)
- Heat oven to 375°F. Unroll dough, and press into bottom and 1 inch up sides of ungreased 13x9-inch (3-quart) glass baking dish. If using crescent rolls, press perforations to seal. Prick all over with fork.
- Bake 7 to 9 minutes or until dough is set but not browned.
- In medium bowl, beat eggs; pour into dough-lined pan. Top with ham, bell pepper and cheese.
- Bake 17 to 22 minutes longer or until eggs are set and crust browns.
- Wondering if you can reheat a couple of leftover pieces? Eggs don't rewarm in the microwave so well, but 20 to 25 minutes in a 300-degree oven will evenly heat the casserole while keeping the crust nice and crispy as well.
- Don't have ham on hand? Substitute crumbled cooked bacon or even chopped deli chicken or turkey.
https://www.pillsbury.com/recipes/ham-and-egg-crescent-bake/093ec1f6-c267-4d9c-8af1-d48ab572b77a
