Sunday, February 21, 2010

Breakfast Frittata Casserole

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Who doesn't love breakfast for dinner? I must admit, this is definitely not a reheater, but this is a great mid-week filler that takes about 10 minutes of prep time and 20 minutes in the oven.

I love using this recipe which I change up pretty much every time I use it. Try using bacon or sausage instead of ham and feel free to put any veggies you have hanging around, like peppers! (Though I wouldn't suggest carrots or zucchini...)


2 cans Crescent Rolls
8 eggs
10 slices sandwich sliced deli ham (honey ham or smoked)
1/4 onion sliced very thin OR
1/4 cup chopped green onions
1 1/2 cups shredded cheese
1/2 cup crushed croutons
splash of milk
tablespoon butter
garlic & onion powder
dash of cayenne

Optional: chopped spinach and/or mushrooms, about a palm-full of each


Slice ham into small 1/2" pieces. Place in saute pan with butter, onions and spinach and mushrooms if you choose to use those.
Preheat oven to temperature on crescent roll tube. Unroll the crescent rolls and spread out in the bottom of a 9x13 pyrex dish or pan that has a thin coat of cooking spray.

Keep an eye on the ham & veggie mixture. Take out of pan before the ham browns and when the onions are cooked. In the meantime, scramble the eggs in a large bowl and add seasonings, crushed croutons, cheese, milk and ham/veggie mixture.

Pop in oven and bake until the eggs are cooked through, checking with a toothpick. It should take close to 20 minutes at the temperature noted on the crescent roll package.

Stay tuned for a southern side dish later today!

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