Crescent Egg Casserole With Ham Recipes

Steps:

• In a large skillet, saute green pepper in butter until tender. Remove green pepper, reserving drippings. Combine the green pepper, bread and ham; place in an ungreased 13-in. x 9-in. baking dish. , Add cheese to drippings; cook and stir over low heat until cheese melts. Pour over bread mixture. Whisk the eggs, milk and mustard; pour over cheese. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 45-55 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before serving.

Steps:

• Preheat oven to 375 degrees (or 350 degrees if using a glass pan).
• Spray 9x9 pan with non-stick spray. Unroll crescent dough and cut off about 1/4 of the dough and put aside (this dough will be used to make strips of the dough for the top of the casserole). Pat the rest of the dough into the bottom and up the sides of the pan, sealing perforations as you press down.
• On top of dough, place diced ham, shredded cheese, and green onions (or broccoli or red pepper if you prefer). Sprinkle with salt and pepper. (Recipe can be prepared to this point and refrigerated).
• In a bowl, mix eggs and milk. Pour over ingredients.
• Take the reserved crescent dough and cut it into about 6 long strips. Decoratively arrange the strips of dough on top of the casserole.
• Bake 375 degrees (350 degrees if using glass) for 18-20 minutes. Important - the casserole won't be done until you notice that the casserole is puffing up slightly, indicating that the eggs are cooking and expanding. You can also insert a knife in the center and make sure it's clean before removing from the oven.

Steps:

• 1. Preheat oven to 375 degrees. Grease a 9 x 13 baking dish lightly or spray with Pam or similar product.
• 2. Unroll one tube of crescent rolls. Fully cover bottom of 9 x 13 dish, making sure there are no holes or perferations in dough. Dough can rise slightly up the side of dish if necessary.
• 3. Cover dough with layers of ham. Amount of ham is your choice. More than a single layer is desirable in my opinion.
• 4. Cover ham layer with a single layer of good cheese.
• 5. Beat eggs, milk, and seasonings as you would for scrambled eggs. Pour genltly over cheese layer.
• 6. Pleace triangles of crescent dough over egg mixture. I often do not use all eight triangles. Leave enough space between triangles to determine if eggs are set. Bake for 30 minutes until crescent rolls are nicely browned and eggs are set.
• 7. If you wish to bake a smaller amount, use 8 x 8 dish, and divide ingredients in half, using 4 eggs.

Steps:

• Preheat oven to 375°. In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Unroll crescent roll dough into a greased 13x9-in. baking dish. Seal seams and perforations. Sprinkle with sausage and cheese., In a large bowl, whisk eggs, milk, salt and pepper. Pour over sausage and cheese., Bake, uncovered, 35-40 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving., Make-Ahead: Refrigerate unbaked casserole, covered, several hours or overnight. To use, preheat oven to 375°. Remove casserole from refrigerator while oven heats. Bake as directed, increasing time as necessary until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.

Steps:

• Preheat oven to 400 degrees and grease a 9x12 casserole pan.
• Whisk eggs in mixing bowl. Melt 1 T. of butter in large nonstick pan. Add eggs to pan and cook on low heat, stirring often and cook until eggs are just set. Season with salt and pepper. Remove pan from heat.
• Unroll one can of crescent rolls into greased dish to line bottom of pan. Pinch dough seams together. Add a layer of ham. Top with scrambled eggs, chives and cheese. Unroll second crescent dough and place on top. Pinch dough seams together.
• Melt remaining 2 T. butter in microwave cup. Brush melted butter on top of dough. Sprinkle top with sesame seeds, poppy seeds, minced onion and dried garlic.
• Cover top with nonstick foil and cook for 15 minutes. Remove foil and cook additional 15 minutes.
• Remove pan from oven and let sit for 10 minutes before slicing into squares.