I’m a huge breakfast junkie. I love breakfast casseroles, pancakes, eggs, bacon, pretty much anything served for that first meal of the day. If it was up to me, we’d have breakfast for dinner on most evenings! Anyone else love breakfast foods like me?
One of my families favorite casseroles is this Ham & Cheese Breakfast Casserole. I love this because it’s not only simple, but can be made the day before and reheated the morning of. We made this for Easter morning and enjoyed it before heading out to church. I figured you may have a ton of leftover ham if you hosted at your house and if you do, this recipe is just waiting to be made.
Ham & Cheese Breakfast Casserole
1 can (8oz) refrigerated crescent dinner rolls
1 cup diced cooked ham
1/2 cup cold milk
1/2 tsp. Pepper
1 cup Shredded cheddar cheese
1cup Shredded mozzerala cheese
1. Heat oven to 350 degrees. Unroll dough and press into the bottom of a 13×9 inch baking dish. Press perforations to seal.
2. Spread ham out over dough.
3. In medium bowl, beat eggs, milk, and pepper. Pour onto dough lined pan.
4. Top with cheeses.
5. Bake 25 minutes or longer until eggs are set and crust is brown.