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Eye-level shot of a single serving of a Crescent Roll Breakfast Bake lifted from a black baking dish with a silver serving spoon, revealing melted cheddar cheese and pink ham.

The Ultimate Crescent Roll Breakfast Bake with Ham and Cheese

This easy Crescent Roll Breakfast Bake combines fluffy golden-brown pastry, savory cubed ham, and melted stringy cheddar cheese in a rich baked egg custard. A visually stunning, flavor-packed morning casserole perfect for weekend brunch.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 slices
Course: Breakfast, Brunch
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Crescent Roll Breakfast Bake Ingredients
  • 1 can (8 oz / 226g) refrigerated crescent roll dough Cut into 1-inch squares
  • 1.5 cups (210g) cooked ham Thick-cut, cubed
  • 2 cups (226g) yellow cheddar cheese Freshly shredded
  • 6 large eggs Room temperature preferred
  • 0.5 cup (120ml) whole milk Can substitute heavy cream
  • 0.5 tsp (3g) kosher salt
  • 0.25 tsp (1g) black pepper
  • 0.5 tsp (2g) garlic powder
  • 1 tbsp (15g) unsalted butter For greasing the pan
  • 2 tbsp (6g) fresh green chives Finely chopped, for garnish

Equipment

  • 1 9x9-inch Black Baking Dish Absorbs heat for a crispier dough crust.
  • 1 Large Glass Mixing Bowl For whisking the egg custard.
  • 1 Silver Serving Spoon For scooping the finished casserole.

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C). Generously grease a dark or black 9x9-inch (23x23cm) baking dish with 1 tbsp (15g) of unsalted butter or non-stick spray.
  2. Unroll the 1 can (8 oz / 226g) of crescent dough, pinching seams together. Cut the dough into 1-inch (2.5cm) squares.
  3. Scatter half of the dough squares in the dish. Top with half of the 1.5 cups (210g) cubed cooked ham and 1 cup (113g) of the shredded yellow cheddar cheese. Repeat the layers with the remaining dough, ham, and cheese.
  4. In a large bowl, vigorously whisk together the 6 large eggs, 1/2 cup (120ml) whole milk, 1/2 tsp (3g) salt, 1/4 tsp (1g) black pepper, and 1/2 tsp (2g) garlic powder until pale and frothy. Pour evenly over the casserole.
  5. Bake uncovered on the center rack for 30-35 minutes, until the crescent dough pieces are fluffy and golden-brown, and the egg custard is fully set with no jiggle in the center.
  6. Let rest for 5 minutes. Sprinkle the top with 2 tbsp (6g) of finely chopped fresh green chives. Serve warm using a silver serving spoon to scoop out the stringy cheese and fluffy pastry.

Notes

Keep your crescent dough cold until the moment you cut it for the flakiest, fluffiest texture.
If the top of the casserole is browning too quickly during baking, loosely tent the dish with aluminum foil for the last 10 minutes of the bake time.