Wednesday, January 23, 2013

Ham and Swiss Breakfast Casserole

I really like Panera Bread's Ham and Swiss Souffle. I checked online for the recipe and found a copy cat take on it using crescent rolls. Genious! I decided to make it casserole style since I'm too lazy to make individual souffles.

2 packages of regular crescent rolls
10 eggs beaten with a splash of milk
2 ham steaks
10 oz Swiss cheese, grated
Salt and Pepper to taste

Preheat oven to 375. Spray your favorite casserole dish with Pam. Open the crescent roll packages but do not separate. Pinch the seams together and lay in your dish, with extra dough laying over the sides of your dish.

Cube ham and cook with a little butter in skillet. When just starting to slightly brown add in eggs (reserving a small amount for an egg wash for the crust) and half the cheese. Let the eggs firm slightly. You don't want to fully cook the eggs, as they will continue to cook in the oven. Gently stir the eggs from the bottom for a few minutes. Add salt and pepper to taste. The goal is to about half cook them so they don't get soaked up in the crust.

While the egg mixture gently cooks, sprinkle a little cheese on top of the dough in the pan. Add the egg mixture, followed by the rest of the cheese. Fold the edges over the mixture and brush with the reserved egg mixture.

Bake in preheated oven and check after about 15 minutes. The dish is done when the crust is golden brown.

No comments: