Asparagus Ham and Cheese Crescent Roll Breakfast Casserole is an easy and delicious spring breakfast recipe!
I usually like to start posts this time of year talking about how it’s so nice that the weather is finally getting warmer, how the grass is turning green, and that it feels great to ditch the winter coats. I wish I could start this post like that. But (you know where this is going) it snowed here in Minneapolis on Tuesday. Like, a lot of snow.
I’m trying to look on the bright side of it and embrace the (fingers crossed) last snow of the season. But really – I’m very, VERY excited for winter to be over. C’mon spring, we’re waiting for you!
Even though it doesn’t feel like spring outside, I’m sticking with the calendar and cooking with spring produce!
This Asparagus Ham and Cheese Crescent Roll Breakfast Casserole is a take on one of my favorite breakfast dishes – my Summer Vegetable Crescent Roll Breakfast Casserole. That recipe was the first time I used crescent rolls as the base of a breakfast casserole. And I’ve had other spins on it on the blog throughout the years, too.
Using a can of crescent rolls is SO easy. And I love the flaky and buttery taste it gives to the casserole.
It had been awhile since I’d made a crescent roll breakfast casserole until a few weekends ago when I was in charge of breakfast for 15 women at the bachelorette party/weekend I was at in Colorado.
We ended up making two versions, one with a bunch of veggies and one with veggies and sausage. That’s the great thing about this recipe – once you have the base down, you can pretty much add whatever fillings you want!
Asparagus Ham and Cheese Crescent Roll Breakfast Casserole
This time I put a spring spin on things and used asparagus and ham. I think because of Easter, I always associate ham with springtime. And while I don’t eat ham very often, I always get a craving for it a couple of times a year.
Of course, I ALWAYS love asparagus this time of year. And even if there’s still snow on the ground (and the in the air), I’m going to eat all the spring produce I want! Because it’s April, darn it.
Don’t forget – if you make this or any of my recipes, be sure to tag me on social media with #greensnchocolate or @greensnchocolate! Have a great weekend!
- 1 can crescent rolls
- 2 tablespoons olive oil
- 2 cups chopped asparagus
- 1 cup diced ham
- 1 cup shredded cheddar cheese
- 6 large eggs
- 1/4 cup milk
- 1 teaspoon dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Preheat oven to 400 degrees F.
- Grease 9x13" baking dish with cooking spray.
- Open crescent rolls and lay along bottom of baking dish, pressing seams together to make one sheet.
- In a medium skillet, heat olive oil over medium heat.
- Add asparagus and cook until softened, about 10 minutes.
- Spread asparagus, ham, and cheese out on top of crescent roll evenly.
- In a medium bowl, whisk together eggs, milk, dijon mustard, salt, and pepper.
- Pour egg mixture over asparagus, ham, and cheese.
- Bake in preheated oven for 20-25 minutes, until eggs are set and edges are golden.
- Serve and enjoy!
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