Description
This Mississippi Sin Breakfast Casserole is a savory and indulgent morning dish featuring a flaky crescent roll crust layered with diced ham, green onions, and cheddar cheese, then topped with a creamy, flavorful egg mixture. Perfect for brunch or a hearty breakfast, this casserole bakes to golden perfection in under an hour and serves a crowd.
Ingredients
Scale
Crust
- 1 (8-oz) can refrigerated crescent rolls
Filling
- ¾ lb diced ham
- 2 cups shredded cheddar cheese
- 2 green onions, chopped
Egg Mixture
- 6 large eggs
- ½ cup milk
- 2 Tbsp cream cheese, room temperature
- 2 Tbsp sour cream
- ½ tsp hot sauce
- ½ tsp Worcestershire sauce
- ¼ tsp garlic powder
- Salt and pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 350ºF (175ºC) and lightly spray a 9x13x2 inch baking pan with cooking spray to prevent sticking.
- Prepare the Crust: Unroll the refrigerated crescent rolls and press the dough evenly into the bottom and up the sides of the baking pan, carefully pressing seams together to seal the crust tightly.
- Add the Ham and Cheese Layers: Sprinkle the diced ham, chopped green onions, and shredded cheddar cheese evenly over the prepared crescent roll crust to create a flavorful base.
- Make the Egg Mixture: In a large bowl, whisk together the eggs, milk, cream cheese, sour cream, Worcestershire sauce, hot sauce, garlic powder, salt, and pepper until the mixture is smooth and well blended.
- Assemble and Bake: Pour the creamy egg mixture over the ham and cheese layer in the baking pan. Place the casserole in the preheated oven and bake for 40 to 50 minutes, or until the center is fully set and the top is golden brown.
Notes
- Allow the cream cheese to soften to room temperature for easier blending into the egg mixture.
- Check for doneness by inserting a knife in the center; it should come out clean when the casserole is fully cooked.
- Feel free to substitute ham with cooked bacon or sausage for different flavor variations.
- This casserole can be prepared the night before and baked the next morning for convenience.
- Let the casserole cool for about 10 minutes before slicing to help it set and hold together better.
