Grandma Mack’s Breakfast Delight

adapted from Sargento
Serves 4-6

Ingredients

• 1 tube (8 oz.) refrigerated crescent rolls
• 2 cups cubed ham (I used two individually wrapped ham steaks)
• 2 cups frozen hash brown potatoes
• 1 red bell pepper, diced
• 6 eggs
• 1/2 cup milk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• salt and pepper to taste
• 1-1/2 cups (6 oz.) Sargento Fancy Shredded Cheddar Jack Cheese
• 1 tablespoon dried parsley or 2 tablespoons fresh parsley

Directions

1. Preheat the oven to 375°F.
2. Spray a 9″ x 13″ baking dish with cooking spray, then roll out the entire tube of crescent rolls and place it in the bottom of the dish. Do not tear the pieces apart – instead, pinch them together anywhere they seem to gap.
3. Dice the ham steaks into 1/2″ x 1/2″ cubes and then spread them evenly over the crescent roll dough. Add an even layer of the frozen hash browns next.
4. Follow with any additional toppings you fancy. We added fresh bell pepper to half the casserole because James is a fan, but I’m not.
5. In a medium bowl, whisk together the eggs, milk, garlic powder, onion powder, salt and pepper until well beaten.
6. Pour the egg mixture over the casserole. Top with Sargento Fancy Shredded Cheddar Jack Cheese, and then sprinkle parsley over the top.
7. Bake for 40 minutes, until eggs have set, cheese is bubbly, and when sliced, there is no liquid in the casserole.
8. Enjoy with orange juice, or a glass of white wine at brinner!