Martha Stewart Crescent Roll Breakfast Casserole Recipe

This easy Martha Stewart Crescent Roll Breakfast Casserole recipe is made with refrigerated crescent roll dough, savory diced ham, nutty Swiss cheese, eggs, and milk. The result is a wonderfully flaky and savory bake with a buttery crust and a rich, cheesy egg filling. It’s a perfect solution for a quick and impressive brunch, ideal for busy holiday mornings or a simple weekend treat, and serves 6-8 people.

Martha Stewart Crescent Roll Breakfast Casserole Ingredients

• 1 can (8 oz) refrigerated crescent roll dough (or seamless dough sheet)
• 1 1/2 cups cooked ham, diced
• 1 cup Swiss cheese, shredded
• 6 large eggs
• 1/2 cup milk or half-and-half
• 1 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh parsley, chopped (for garnish)

How To Make Martha Stewart Crescent Roll Breakfast Casserole

1. Prepare oven and crust: Preheat your oven to 375°F (190°C). Lightly grease an 8×8-inch or 9×9-inch square baking dish. Unroll the crescent dough and press it into the bottom and slightly up the sides of the dish. If using regular crescent rolls, pinch the seams together firmly to seal.
2. Par-bake the crust: Bake the crust for 5-7 minutes, until it is lightly golden. This step helps prevent the bottom from becoming soggy.
3. Add the fillings: Remove the dish from the oven. Sprinkle the diced ham evenly over the partially baked crust, followed by the shredded Swiss cheese.
4. Prepare the egg mixture: In a medium bowl, whisk the eggs, milk, Dijon mustard, salt, and pepper together until smooth and well combined.
5. Assemble and bake: Carefully pour the egg mixture over the ham and cheese in the baking dish. Return the dish to the oven and bake for 25-30 minutes, or until the eggs are set in the center and the crescent roll crust is a deep golden brown.
6. Rest and serve: Let the casserole cool for 5-10 minutes before slicing. Garnish with fresh parsley and serve warm.

Recipe Tips

• Use Seamless Dough If Possible: For the easiest prep, use a seamless sheet of crescent dough. If you can only find the regular perforated rolls, just be sure to press and pinch the seams together very well to create a solid crust.
• Don’t Skip Par-Baking: Giving the crust a 5-minute head start in the oven is the best way to ensure it bakes up flaky and golden instead of getting soggy from the wet egg filling.
• Let the Casserole Rest: Allowing the casserole to sit for a few minutes after it comes out of the oven is important. This gives the egg filling time to fully set, which makes slicing much cleaner and easier.
• Shred Your Own Cheese: Pre-shredded cheeses are often coated with powders to prevent clumping, which can affect how they melt. For the creamiest, gooiest cheese, buy a block of Swiss and shred it yourself.

What To Serve Crescent Roll Breakfast Casserole

This rich and savory casserole is a fantastic all-in-one dish. It pairs perfectly with fresh and simple sides that balance its buttery flavor. Serve it with a fresh fruit salad, a bowl of mixed berries, or slices of ripe cantaloupe. For a brunch setting, a simple green salad with a zesty lemon vinaigrette would also be a wonderful accompaniment. A glass of orange juice and a hot cup of coffee complete the meal perfectly.

How To Store Crescent Roll Breakfast Casserole Leftovers

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. The crust will soften upon refrigeration. For best results, reheat slices in an oven or air fryer at 350°F (175°C) for 5-10 minutes to help re-crisp the crust.
• Freeze: Freezing is not recommended for this casserole. The texture of both the crescent roll crust and the eggs can become watery and unpleasant after thawing.

Martha Stewart Crescent Roll Breakfast Casserole Nutrition Facts

• Calories: 385 kcal
• Total Fat: 26g
• Saturated Fat: 12g
• Cholesterol: 195mg
• Sodium: 950mg
• Total Carbohydrate: 18g
• Dietary Fiber: 0.5g
• Sugars: 4g
• Protein: 20g

Frequently Asked Questions

• Can I assemble this casserole the night before? It is best not to. If the crescent roll dough sits overnight with the wet egg mixture on top, it will become very soggy and will not bake properly. This casserole is quick to assemble and is best made fresh.
• My crust was soggy on the bottom. What did I do wrong? A soggy crust is almost always because the par-baking step was skipped. Baking the crust alone for 5-7 minutes before adding the filling is the key to ensuring it gets flaky and cooked through.
• Can I use different meat or cheese? Yes, this recipe is very versatile. You can easily substitute the ham with a cup of cooked, crumbled breakfast sausage or bacon. For cheese, sharp cheddar, Gruyère, or Monterey Jack would all be delicious alternatives to Swiss.
• Can I add vegetables? Certainly. Make sure any vegetables you add are pre-cooked and that any excess moisture is removed. Sautéed mushrooms, onions, bell peppers, or wilted spinach (squeezed very dry) would be great additions. Sprinkle them over the crust along with the meat and cheese.

Try More Recipes:

• Martha Stewart Hash Brown Breakfast Casserole Recipe
• Martha Stewart Breakfast Casserole With Bacon Recipe
• Martha Stewart Breakfast Strata Recipe