Here is my favorite ham and cheese crescent roll breakfast bake, with layers of flaky crescent rolls, scrambled eggs, diced ham, and plenty of melted cheddar cheese all baked together in one pan.
This breakfast bake is what I make when I need to feed my family something hearty on busy mornings. I love that I can prep it the night before and just pop it in the oven while everyone’s getting ready. Plus, leftovers reheat really well for quick breakfasts during the week!
Why You’ll Love This Breakfast Bake
- Quick and easy – This breakfast bake comes together in just 30-45 minutes, making it perfect for busy mornings or lazy weekend brunches when you want something homemade without spending hours in the kitchen.
- Simple ingredients – Everything you need is probably already in your fridge – eggs, ham, cheese, and crescent rolls. No fancy ingredients or special trips to the store required.
- Crowd-pleaser – The buttery crescent rolls combined with savory ham and melted cheese make this a hit with kids and adults alike, so you can feed the whole family without complaints.
- Make-ahead friendly – You can prep this the night before and just pop it in the oven in the morning, which is a lifesaver when you’re hosting guests or need to get breakfast on the table fast.
What Kind of Ham Should I Use?
Ham steak is my go-to for this recipe because it’s already cooked and easy to cube up into bite-sized pieces. You can find it in the refrigerated meat section at most grocery stores, usually near the bacon and sausages. If you don’t have ham steak on hand, deli ham works just fine – just stack a few slices and chop them up. Leftover holiday ham is another great option if you’re looking to use up extras from a big dinner. Whatever ham you choose, just make sure to cut it into small, even cubes so it distributes nicely throughout the bake.
Options for Substitutions
This breakfast bake is pretty forgiving when it comes to swapping ingredients:
- Crescent rolls: If you can’t find crescent rolls, you can use puff pastry cut into triangles or even refrigerated biscuit dough torn into pieces. The texture will be slightly different but still tasty.
- Ham steak: Swap the ham for cooked bacon, breakfast sausage, or deli turkey if that’s what you have on hand. You could also make it vegetarian by leaving out the meat entirely or adding sautéed mushrooms.
- Whole milk: Any milk works here – 2%, skim, or even unsweetened almond milk will do the job. Light cream or half and half will make it richer, while lower fat milk keeps it lighter.
- Cheddar cheese: Feel free to use whatever cheese you like – Swiss, Monterey Jack, mozzarella, or a Mexican blend all work great. You can also mix different cheeses together.
- Green onions: Regular yellow or white onion works fine, though you’ll want to sauté it first to soften the flavor. Fresh chives or even dried onion flakes can work in a pinch.
Watch Out for These Mistakes While Baking
The biggest mistake people make with this breakfast bake is not pre-baking the crescent rolls for a few minutes before adding the egg mixture, which can leave you with doughy, undercooked pastry on the bottom – give them about 5-8 minutes in the oven first to set up.
Another common error is pouring the egg mixture in too quickly, which can cause the crescent rolls to float and shift around, so pour slowly and evenly to keep everything in place.
Don’t skip seasoning your egg mixture with salt and pepper before pouring it over the casserole, as this is your only chance to flavor the eggs themselves, and make sure to whisk the eggs and milk together really well so you don’t end up with streaks of egg white in your finished dish.
Finally, let the casserole sit for about 10 minutes after baking so the eggs can firm up – cutting into it right away will result in a runny mess that’s hard to serve.
What to Serve With Ham and Cheese Crescent Roll Breakfast Bake?
This breakfast bake is pretty filling on its own, but I love serving it with fresh fruit on the side – think sliced strawberries, melon, or a simple fruit salad to balance out the richness. A glass of orange juice or a hot cup of coffee is all you really need to complete the meal. If you’re feeding a crowd for brunch, consider adding some crispy bacon or breakfast sausage links on the side, even though there’s already ham in the dish. You could also serve it with a dollop of sour cream or salsa on top for extra flavor, or keep things simple with a side of hash browns or roasted breakfast potatoes.
Storage Instructions
Store: This breakfast bake keeps really well in the fridge for up to 4 days. Just cover it tightly with plastic wrap or aluminum foil, or transfer individual portions to airtight containers. It’s perfect for grabbing a quick breakfast throughout the week!
Freeze: You can freeze this bake for up to 2 months, either as a whole casserole or in individual portions. Wrap it tightly in plastic wrap and then in foil to prevent freezer burn. I like to cut it into squares first so I can grab just what I need.
Reheat: Warm up individual portions in the microwave for about 1-2 minutes, or reheat the whole dish covered with foil in a 350°F oven for 15-20 minutes until heated through. The crescent rolls might soften a bit after storing, but it still tastes delicious!
| Preparation Time | 10-15 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 30-45 minutes |
| Level of Difficulty | Easy |
| Servings | 8 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2600-2900
- Protein: 110-125 g
- Fat: 150-170 g
- Carbohydrates: 180-200 g
Ingredients
- black pepper to taste (freshly ground preferred)
- 8 oz ham steak (diced into 1/2-inch pieces)
- 2 cups shredded cheddar cheese (I prefer Cabot for melting quality)
- 16 oz crescent rolls (or any refrigerated crescent roll dough)
- 6 large eggs (room temperature for even cooking)
- salt to taste
- 1.5 tbsp green onions (chopped, for garnish)
- 1.5 cups whole milk
Step 1: Prepare the Pan and Oven
- Baking dish
Preheat your oven to 375°F and generously grease a 9×13-inch baking dish (or similar size that will accommodate all 16 crescent rolls in a single layer).
This ensures even heat distribution and prevents sticking.
While the oven preheats, take your eggs out if they’re cold—room temperature eggs will incorporate more evenly into the custard mixture.
Step 2: Layer the Crescent Rolls in the Baking Dish
- 16 oz crescent rolls
Unroll the crescent roll dough and separate it into individual rolls.
Arrange all 16 rolls in your prepared baking dish, pressing them gently together to form an even base layer.
The rolls will expand during baking, so don’t worry if there are small gaps between them—they’ll fill in nicely.
This creates the structural foundation for your breakfast bake.
Step 3: Make the Custard Mixture
- 6 large eggs
- 1.5 cups whole milk
- salt to taste
- black pepper to taste
In a large mixing bowl, whisk together the room temperature eggs, whole milk, salt, and freshly ground black pepper until well combined and slightly frothy.
I like to use freshly ground pepper rather than pre-ground because it has so much more flavor and really brightens up the egg custard.
This mixture will soak into the crescent rolls and create a custardy, savory center.
Step 4: Build the Filling and Assemble
- custard mixture from Step 3
- 8 oz ham steak
- 2 cups shredded cheddar cheese
- 1.5 tbsp green onions
Stir the diced ham and half of the shredded cheddar cheese into the egg custard mixture from Step 3, along with half of the chopped green onions.
Pour this entire mixture evenly over the crescent rolls in your baking dish.
Then sprinkle the remaining cheddar cheese over the top as an even layer—this will create a golden, melted cheese crust on top.
I find that Cabot cheddar melts beautifully and creates excellent color, but any good-quality cheese will work.
Step 5: Bake Until Golden and Set
Place the assembled bake in your preheated 375°F oven and bake for 25-30 minutes, until the crescent rolls are golden brown on top and the egg custard is set (the center should jiggle slightly when gently shaken but not slosh around).
The exact time depends on your oven, so start checking around 25 minutes.
The cheese on top should be melted and bubbling slightly at the edges.
Step 6: Garnish and Serve
- remaining green onions for garnish
Remove the bake from the oven and let it rest for 2-3 minutes—this allows the custard to set up a bit more for cleaner serving.
Sprinkle the reserved green onions over the top for a fresh garnish and a pop of color.
Serve warm directly from the baking dish, cutting into squares for individual portions.
Classic Ham and Cheese Crescent Roll Breakfast Bake
Ingredients
- black pepper to taste (freshly ground preferred)
- 8 oz ham steak (diced into 1/2-inch pieces)
- 2 cups shredded cheddar cheese (I prefer Cabot for melting quality)
- 16 oz crescent rolls (or any refrigerated crescent roll dough)
- 6 large eggs (room temperature for even cooking)
- salt to taste
- 1.5 tbsp green onions (chopped, for garnish)
- 1.5 cups whole milk
Instructions
- Preheat your oven to 375°F and generously grease a 9x13-inch baking dish (or similar size that will accommodate all 16 crescent rolls in a single layer). This ensures even heat distribution and prevents sticking. While the oven preheats, take your eggs out if they're cold—room temperature eggs will incorporate more evenly into the custard mixture.
- Unroll the crescent roll dough and separate it into individual rolls. Arrange all 16 rolls in your prepared baking dish, pressing them gently together to form an even base layer. The rolls will expand during baking, so don't worry if there are small gaps between them—they'll fill in nicely. This creates the structural foundation for your breakfast bake.
- In a large mixing bowl, whisk together the room temperature eggs, whole milk, salt, and freshly ground black pepper until well combined and slightly frothy. I like to use freshly ground pepper rather than pre-ground because it has so much more flavor and really brightens up the egg custard. This mixture will soak into the crescent rolls and create a custardy, savory center.
- Stir the diced ham and half of the shredded cheddar cheese into the egg custard mixture from Step 3, along with half of the chopped green onions. Pour this entire mixture evenly over the crescent rolls in your baking dish. Then sprinkle the remaining cheddar cheese over the top as an even layer—this will create a golden, melted cheese crust on top. I find that Cabot cheddar melts beautifully and creates excellent color, but any good-quality cheese will work.
- Place the assembled bake in your preheated 375°F oven and bake for 25-30 minutes, until the crescent rolls are golden brown on top and the egg custard is set (the center should jiggle slightly when gently shaken but not slosh around). The exact time depends on your oven, so start checking around 25 minutes. The cheese on top should be melted and bubbling slightly at the edges.
- Remove the bake from the oven and let it rest for 2-3 minutes—this allows the custard to set up a bit more for cleaner serving. Sprinkle the reserved green onions over the top for a fresh garnish and a pop of color. Serve warm directly from the baking dish, cutting into squares for individual portions.
