Crescent Roll Egg Bake

Typically, when my family comes over for the holidays, I want an easy breakfast that will hold people over until a late afternoon meal. So I need something with protein that will feed a crowd. I’ve done numerous egg bakes, but for a family gathering I want something a little more festive for the table.

This Crescent Roll Egg Bake recipe is the perfect solution. It combines eggs, ham, peppers and cheese, all wrapped up in a light and fluffy giant crescent roll. It looks beautiful coming out of the oven and slices easily to serve to your guests.

A helpful hint is to find the refrigerated crescent dough sheets. You should find them right next to the crescent roll tubes. The difference is one tube is an entire sheet of crescent dough, so you don’t have to take the time sealing the seams of the individual crescent rolls.

Tools for Making the Egg Bake

The Cutco Trimmer is the right size knife for cubing the slices of deli ham. I just stacked the ham, sliced it into strips and then cut it into cubes.

For the red and green pepper, the sharp 5” Petite Santoku worked perfectly for chopping them to a uniform size.

Assembling the Egg Bake

While the eggs are cooking, unroll the crescent dough sheets and lay them next to each other on their long edge on a parchment paper lined sheet pan, and then seal the seams. Layer on the diced ham the length of the dough.

Once the eggs are cooked until set, scoop the mixture onto the ham with the Basting Spoon.

Use the Pizza Cutter to cut the sides of the dough into strips for placing over top the eggs.

Take each dough strip and drape it over the top of the eggs to cover them.

When the Crescent Roll Egg Bake is ready to serve, the Slice n’ Serve will do the trick with its sharp cutting edge and wide blade.

The light and fluffy dough complemented the heartier egg mixture and was a big hit in the kitchen. This is a beautiful dish for a family gathering or just a simple weekend meal.