Breakfast Casserole with Ham

(from JenniferGM’s recipe box)

A newer addition to the Miller Christmas morning brunch. Very delicious!

You can make the filling for this brunch dish up to 2 days ahead and store it in the refrigerator until time to bake.

Source: Charlotte Miller

Prep time: 60 minutes
Cook time: 25 minutes

Categories: Breakfast

Ingredients

  • 2 packages (16) refrigerated crescent rolls
  • 1 cup shredded Swiss or mozzarella cheese (4 ounces)
  • 1/2 cup chopped onion (1 medium onion)
  • 1/4 cup butter
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon dried thyme, crushed
  • 1/4 teaspoon pepper
  • 1 cup chicken broth
  • 3/4 cup milk
  • 2 cups chopped fully cooked ham
  • 1 1/2 cups loose-pack frozen hash brown potatoes with onions and peppers, thawed
  • 5 hard-cooked eggs, chopped
  • 2 Tablespoons milk
  • 1 Tablespoon sesame seed

Directions

  1. For crust, separate ONE package of rolls into long rectangles. Press over the bottom and ½ inch up the sides of a 13×9×2-inch baking dish. Bake in a 375° F. oven for 8-12 minutes or until golden brown. Sprinkle cheese on top of baked crust.

  2. Meanwhile, for filling, cook onion in butter until tender but not brown. Stir in flour, thyme, and pepper. Add broth and ¾ cup milk all at once. Cook and stir over medium heat until thickened and bubbly. Stir in ham, potatoes, and hard cooked eggs: heat through. Pour filling over crust.

  3. Separate remaining package of crescent rolls into 8 triangles. Cover filling with triangles, brush with 2 Tablespoons milk and sprinkle with sesame seed. Bake at 375° F. for 20 to 25 minutes until crust is golden brown

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