I think my favorite part of the weekend is having the time to make eat a big, filling breakfast. That being said, I rarely have the energy on a Saturday morning to make a multi-dish meal. Enter the breakfast casserole. It cooks all in one dish, layer over layer of yummy breakfast. I made this ham and Swiss version several months ago and don’t know why I waited until now to make it again. This breakfast casserole combination is a little different from the routine bacon or sausage with cheddar, and that’s the main reason I love it.
The weekend greeted us with dropping temperatures, a disrespectful amount of wind, and falling snow. Even though we didn’t get as much snow as I would have liked, Bryan and I still pretend it’s treacherous outside so that we can stay inside in our pj’s all day and eat, play video games, and watch Parks & Rec. Okay, so Bryan still runs even when it’s 15 degrees outside, but we won’t talk about that any further. I prefer to remember these weekends as full of laziness.
The conditions only intensified the need for Saturday breakfast. My added routine Saturday condition of “sleepy” further intensified the need for an easy breakfast casserole.
The first time I made this, I didn’t add the ingredient that I think sets it apart – thyme. It works well with the saltiness of ham and makes it deliciously savory. Ham works well when prepared both savory and sweet, so substituting the thyme for honey would be just as tasty. I personally have to be in the mood for sugary foods at breakfast, so I took the savory route this time.
Prepare in one mixing bowl. Make it in one pan. Clean up only one bowl and one pan. Any other nine-to-fivers (or nine-to-sixers, in my case) super excited about this?!
Breakfast Casserole Ingredients & Recipe:
You will need:
- 1 can crescent rolls
- 4-6 ounces deli ham, chopped in roughly half inch square pieces
- 1 cup shredded Swiss cheese
- 5 eggs
- 1/2 teaspoon salt
- 1/2 teaspoon thyme
- 1/4 teaspoon pepper
1. Preheat oven to 400 degrees.
2. Lay crescent roll dough in the bottom of a 9×13 baking dish. Press seams together to form one sheet of crescent dough. Make sure to press the outside edges into the baking dish to prevent the egg mixture from going underneath the dough.
3. Place chopped ham evenly across the dough for the second layer.
4. Cover ham with shredded Swiss cheese for the third layer.
5. Beat 5 eggs with salt, pepper, and thyme. Pour evenly over the ham and cheese.
6. Cook uncovered for 20-25 minutes, or until dough is golden in color and eggs are set.