Try this tasty one-pan dish for an easy low-mess breakfast or brunch. This recipe also works well with bacon or sausage instead of ham. I sometimes saute chopped peppers and onions until tender and whisk them in with the eggs for added flavor and color.
Ingredients
- 1 tube (8 ounces) refrigerated crescent rolls
- 2 cups cubed fully cooked ham
- 2 cups frozen shredded hash brown potatoes, thawed
- 5 large eggs
- 1/2 cup 2% milk
- 1/2 teaspoon pepper
- 1/8 teaspoon salt
- 2 cups shredded cheddar cheese
Instruction
- Preheat oven to 350°. Unroll crescent dough into a long rectangle; press perforations to seal. Press onto bottom of a greased 13x9-in. baking pan. Top with ham and potatoes.
- In a large bowl, whisk eggs, milk, pepper and salt until blended; pour over potatoes. Sprinkle with cheese. Bake until set and cheese is melted, 25-30 minutes.
