Breakfast Casserole with Ham
(from dhana88’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 (from RecipeThing user JenniferGM)
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
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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.
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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.
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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