Ham and Egg Bake
This ham and egg bake is a great way to get breakfast on the table without a lot of prep. Everything bakes together in one pan with a crescent dough crust, making it easy to serve for family breakfasts or weekend brunch.
This easy casserole couldn’t be easier to make and it’s full of delicious flavors. Serve it with Cheesy Hashbrown Casserole or Crispy Hash Browns for a family favorite.
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Why You’ll Love This Recipe
- Easy breakfast casserole with crescent rolls that comes together fast with just a few ingredients.
- Perfect make-ahead brunch recipe with ham and eggs for holidays, weekends or busy mornings.
- Hearty, cheesy breakfast bake for a crowd that’s filling, flavorful and always a hit.
I am a Blue Diamond Ambassador for Petit Jean Meats and they are sponsoring this post. All thoughts and opinions are my own.
Petit Jean Meats has been a family owned business since 1928! Located in Arkansas, this is a brand I have loved my whole life and you are going to love their tradition of high quality meats! Use their Store Locator or Shop Online to have it delivered right to your front door!
Ingredients for Ham and Egg Bake
- Crescent dough
- Eggs
- Salt
- Pepper
- Onion
- Red bell pepper
- Petit Jean sliced ham
- Swiss cheese
How to Make Ham and Egg Bake
- Press the dough: Unroll the crescent dough and press it evenly into a greased 9 x 13 baking dish, sealing the seams.
- Add the cheese: Layer Swiss cheese slices over the dough to cover the bottom.
- Mix the eggs: In a bowl, beat eggs with salt and pepper until well combined. Pour evenly over the cheese.
- Layer the toppings: Sprinkle chopped onion and half of the red bell peppers over the eggs.
- Add diced ham, then top with the remaining bell peppers.
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Bake: Bake for 35–40 minutes, or until the eggs are set and the top is lightly golden.
Cool and serve: Let cool for a few minutes before slicing and serving. Cut into large slices to serve as an entrée or small squares to serve as a brunch appetizer.
This is one of those breakfasts that just works when you need something dependable without overthinking it. You get a flaky base, savory ham, and a cheesy egg layer all in one pan. It’s simple, dependable, and always disappears fast, whether you’re serving breakfast, brunch or even breakfast-for-dinner.
Ham and Egg Bake
Ingredients
- 8 ounce crescent dough
- 8 ounces Petit Jean Sliced Ham diced
- 6 slices Swiss Cheese
- 6 eggs
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground pepper
- ½ onion diced
- ½ bell pepper diced
Instructions
- Preheat oven to 375°.
- Unroll crescent dough and press into the bottom of a 9 x 13 inch casserole dish. Press seams together.
- Place cheese slices over crescent dough in a single layer.
- Beat eggs in a bowl with salt and pepper.
- Pour over cheese layer.
- Sprinkle onions and half of peppers over the egg mixture.
- Add chopped ham and remaining peppers.
- Bake for 35 – 40 minutes or until eggs are set and crust is golden brown.
- Remove from oven and cut into squares.
- Serve hot or at room temperature.
Notes
Nutrition
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