Golden Ham and Cheese Crescent Roll Breakfast Bake

If you ask me, breakfast bakes are one of the smartest ways to feed a crowd.

This ham and cheese crescent roll bake turns simple ingredients into a filling breakfast that everyone loves. Fluffy eggs and melted cheddar mix with chunks of ham and a hint of green onion.

It’s all baked on top of buttery crescent rolls that get golden and flaky in the oven. The whole thing comes together in one dish, making cleanup easy and mornings less stressful.

It’s a go-to recipe for weekend brunch or when you have guests staying over.

What Kind of Ham Should I Use?

Ham steak is called for in this recipe, which you can usually find in the refrigerated meat section near the bacon and sausages. If you can’t find ham steak, deli ham works just as well – just grab about half a pound and chop it up into small pieces. Leftover holiday ham is another great option if you happen to have some in the fridge, and it’s a perfect way to use it up. Whatever ham you choose, just make sure to cut it into bite-sized cubes so it distributes evenly throughout the bake and gives you a little ham in every bite.

Options for Substitutions

This breakfast bake is easy to customize based on what you have in your kitchen:

• Crescent rolls: You can use refrigerated biscuit dough as an alternative – just flatten each biscuit and arrange them in the pan. Puff pastry also works if you want a flakier texture.
• Ham steak: Swap the ham for cooked bacon, breakfast sausage, or deli turkey. You could even use leftover rotisserie chicken for a different flavor profile.
• Whole milk: 2% milk works fine here, though the casserole will be slightly less rich. Light cream or half and half will make it creamier, as mentioned in the recipe.
• Cheddar cheese: Feel free to use whatever cheese you prefer – Swiss, Monterey Jack, pepper jack for some heat, or a Mexican blend all work great in this recipe.
• Green onions: If you don’t have green onions, regular yellow or white onion (sautéed first) or chives make good substitutes. You can also leave them out if onions aren’t your thing.

Watch Out for These Mistakes While Baking

The biggest mistake people make with this breakfast bake is not pre-baking the crescent rolls slightly before adding the egg mixture, which can leave you with doughy, undercooked bottoms – give them about 5-8 minutes in the oven first to set up.

Another common error is pouring the egg mixture too quickly or unevenly, so take your time and make sure it’s distributed across the entire pan so every bite has that custardy texture.

Don’t skip seasoning your eggs with salt and pepper before pouring them over the rolls, since the ham and cheese alone won’t provide enough flavor throughout the dish.

Finally, resist the urge to cut into the casserole right away – letting it rest for 10 minutes after baking helps everything set properly and prevents it from falling apart when you serve it.

What to Serve With Ham and Cheese Crescent Roll Breakfast Bake?

This breakfast bake is pretty filling on its own, but I love serving it with fresh fruit on the side – think sliced strawberries, melon chunks, or a simple fruit salad to balance out the richness. A handful of crispy hash browns or breakfast potatoes makes it feel like a complete diner-style breakfast, especially if you’re feeding a crowd. For something lighter, a simple mixed greens salad with a tangy vinaigrette cuts through all that cheesy goodness nicely. If you want to go all out for brunch, add some crispy bacon strips or breakfast sausage links on the side, even though there’s already ham in the bake.

Storage Instructions

Store: This breakfast bake keeps really well in the fridge for up to 4 days in an airtight container. It’s one of those dishes that actually tastes great the next day, making it perfect for meal prep or feeding the family throughout the week.

Freeze: You can freeze individual portions wrapped tightly in plastic wrap and then placed in a freezer bag for up to 2 months. This way you’ve got a quick breakfast ready whenever you need it.

Reheat: Warm it up in the microwave for about 1-2 minutes, or pop it in a 350°F oven for 10-15 minutes until heated through. The crescent rolls might soften a bit after storing, but it still tastes delicious!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2600-2900
• Protein: 110-130 g
• Fat: 160-180 g
• Carbohydrates: 170-190 g

Ingredients

• 1.5 cups whole milk
• black pepper to taste
• salt to taste
• 2 cups shredded cheddar cheese (freshly shredded gives better melting)
• 8 oz ham steak (diced into 1/2-inch pieces)
• 6 large eggs (room temperature for better mixing)
• 1.5 tbsp green onions (finely chopped, about 1/4-inch pieces)
• 16 oz crescent rolls (Pillsbury preferred for reliable flaking)

Step 1: Prepare the Pan and Mise en Place

• 8 oz ham steak
• 1.5 tbsp green onions
• 2 cups shredded cheddar cheese

Preheat your oven to 375°F and lightly grease an 11 x 13 inch baking dish with butter or cooking spray.

While the oven heats, prepare all your ingredients: dice the ham steak into 1/2-inch pieces, finely chop the green onions into 1/4-inch pieces, and shred your cheddar cheese if using a block (freshly shredded cheese melts much more evenly than pre-shredded).

Having everything ready before you start mixing will make the next steps quick and seamless.

Step 2: Arrange the Crescent Rolls

• 16 oz crescent rolls

Unroll the crescent rolls and gently separate them along their perforated lines, then arrange them in the prepared baking dish, patting them down slightly to cover the bottom evenly.

The rolls will expand during baking, so don’t worry if there are small gaps between them—they’ll fill in as they rise and create that signature flaky texture.

Step 3: Make the Egg and Custard Mixture

• 6 large eggs
• 1.5 cups whole milk
• salt to taste
• black pepper to taste
• 3/4 tbsp green onions
• 8 oz ham steak
• 1 cup shredded cheddar cheese

In a large bowl, crack the room-temperature eggs and whisk them together with the milk until well combined and slightly frothy.

Season with salt and black pepper to taste.

Add half of the chopped green onions, the diced ham, and half of the shredded cheese to the mixture, stirring gently to distribute everything evenly.

I like to use room-temperature eggs because they incorporate into the milk more smoothly, creating a silkier custard that sets beautifully in the oven.

Step 4: Assemble and Top the Bake

• egg and custard mixture from Step 3
• 1 cup shredded cheddar cheese

Pour the egg and custard mixture from Step 3 evenly over the crescent rolls in the baking dish, allowing it to settle between and around the rolls.

Sprinkle the remaining 1 cup of shredded cheese over the top in an even layer.

This two-stage cheese addition gives you melted cheese throughout the dish plus a golden, crispy top layer.

Step 5: Bake Until Golden and Set

Place the baking dish in your preheated 375°F oven and bake for 25-30 minutes, until the crescent rolls are golden brown, the edges are firm to the touch, and the egg mixture is just set but still slightly jiggly in the very center (it will continue to cook slightly as it cools).

The top should be golden and the cheese melted and bubbly.

Let the bake rest in the pan for 5 minutes before serving—this helps the custard fully set and makes it easier to portion.

Step 6: Finish and Serve

• 3/4 tbsp green onions

Remove the bake from the oven and garnish with the remaining 3/4 tablespoon of fresh green onions, sprinkling them evenly over the top for a fresh pop of color and mild onion flavor.

Cut into squares and serve warm directly from the baking dish.

Golden Ham and Cheese Crescent Roll Breakfast Bake

Delicious Golden Ham and Cheese Crescent Roll Breakfast Bake recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 42 minutes mins

Servings 16 servings

Calories 2750 kcal

Ingredients

  

• 1.5 cups whole milk
• black pepper to taste
• salt to taste
• 2 cups shredded cheddar cheese (freshly shredded gives better melting)
• 8 oz ham steak (diced into 1/2-inch pieces)
• 6 large eggs (room temperature for better mixing)
• 1.5 tbsp green onions (finely chopped, about 1/4-inch pieces)
• 16 oz crescent rolls (Pillsbury preferred for reliable flaking)

Instructions

 

• Preheat your oven to 375°F and lightly grease an 11 x 13 inch baking dish with butter or cooking spray. While the oven heats, prepare all your ingredients: dice the ham steak into 1/2-inch pieces, finely chop the green onions into 1/4-inch pieces, and shred your cheddar cheese if using a block (freshly shredded cheese melts much more evenly than pre-shredded). Having everything ready before you start mixing will make the next steps quick and seamless.
• Unroll the crescent rolls and gently separate them along their perforated lines, then arrange them in the prepared baking dish, patting them down slightly to cover the bottom evenly. The rolls will expand during baking, so don't worry if there are small gaps between them—they'll fill in as they rise and create that signature flaky texture.
• In a large bowl, crack the room-temperature eggs and whisk them together with the milk until well combined and slightly frothy. Season with salt and black pepper to taste. Add half of the chopped green onions, the diced ham, and half of the shredded cheese to the mixture, stirring gently to distribute everything evenly. I like to use room-temperature eggs because they incorporate into the milk more smoothly, creating a silkier custard that sets beautifully in the oven.
• Pour the egg and custard mixture from Step 3 evenly over the crescent rolls in the baking dish, allowing it to settle between and around the rolls. Sprinkle the remaining 1 cup of shredded cheese over the top in an even layer. This two-stage cheese addition gives you melted cheese throughout the dish plus a golden, crispy top layer.
• Place the baking dish in your preheated 375°F oven and bake for 25-30 minutes, until the crescent rolls are golden brown, the edges are firm to the touch, and the egg mixture is just set but still slightly jiggly in the very center (it will continue to cook slightly as it cools). The top should be golden and the cheese melted and bubbly. Let the bake rest in the pan for 5 minutes before serving—this helps the custard fully set and makes it easier to portion.
• Remove the bake from the oven and garnish with the remaining 3/4 tablespoon of fresh green onions, sprinkling them evenly over the top for a fresh pop of color and mild onion flavor. Cut into squares and serve warm directly from the baking dish.