Description
This Simple Ham and Swiss Brunch Bake is a quick and delicious breakfast casserole featuring a flaky crescent roll crust layered with savory ham and Swiss cheese, all baked with seasoned eggs and fresh green onions. Perfect for a weekend brunch or a hearty breakfast gathering.
Ingredients
Scale
Crust
- 1 (8-ounce) can refrigerated crescent roll dough
Filling
- 1 (8-ounce) package thin sliced ham
- 1 (8-ounce) package sliced Swiss cheese
- 8 large eggs
- 1/8 teaspoon black pepper
- 1/4 teaspoon salt
- 3 green onions, thinly sliced
Instructions
- Preheat and prepare crust: Preheat your oven to 375°F (190°C). Lightly spray a 9×13-inch baking dish with nonstick cooking spray. Unroll the crescent roll dough into the dish, pressing it to cover the bottom and extending about 1 inch up the sides. Pinch the seams together to create one solid sheet. Par-bake the crust for 5 to 7 minutes, just until the dough is barely set.
- Add ham and cheese layers: Remove the crust from the oven carefully. Layer the thinly sliced ham evenly over the crust, then add a layer of Swiss cheese on top of the ham.
- Prepare egg mixture: In a medium bowl, whisk together the eggs with the salt and black pepper until smooth. Stir in the thinly sliced green onions.
- Assemble and bake: Pour the egg mixture evenly over the cheese layer in the baking dish. Return the dish to the oven and bake for 20 to 25 minutes, or until the eggs are fully set and cooked through.
- Rest before serving: Remove from the oven and let the brunch bake rest for about 10 minutes to set before slicing and serving.
Notes
- For a different flavor, try substituting Swiss cheese with cheddar or Gruyère.
- Make sure not to over-bake the crescent roll crust during par-baking to avoid it becoming too hard.
- Can be prepared a day ahead; refrigerate after assembling and bake fresh on the day of serving.
- Add diced bell peppers or mushrooms to increase vegetable content if desired.
