Equipment Needed
- 9×13 inch baking dish
- Medium mixing bowl
- Whisk
- Measuring cups and spoons
- Cutting board and knife
Step-by-Step Instructions
I always start by preheating my oven to 375°F (190°C). Then, I unroll the crescent roll dough and press it into the bottom of my ungreased 9×13 inch baking dish. If I’m using the classic perforated dough, I simply press the seams together firmly to seal them into one solid sheet. I make sure it goes all the way to the edges and up the sides just a tiny bit to form a shallow crust. The smell of the raw dough already makes my kitchen feel like a bakery. Next, I evenly scatter the diced ham over the dough layer, followed by a generous blanket of the shredded cheddar cheese. I save a small handful of cheese to sprinkle on top later for an extra cheesy finish.
Now, for the egg custard that binds everything together. In my medium mixing bowl, I crack the six eggs. To them, I add the milk, heavy cream, garlic powder, onion powder, dried parsley, salt, and pepper. I use my whisk to beat this mixture until it’s completely smooth, frothy, and all the spices are fully incorporated. The heavy cream is my secret weapon here; it guarantees a luxuriously rich and tender egg layer that won’t dry out. I’ve tried it with just milk, and the texture isn’t nearly as decadent or forgiving.
I carefully pour this seasoned egg mixture evenly over the ham and cheese in the baking dish. I use a fork to gently poke around, encouraging the custard to seep into all the nooks and crannies and ensuring the ham and cheese are evenly distributed. I then give the dish a gentle shake on the counter to settle everything. Finally, I sprinkle that reserved handful of cheese over the very top. This creates those beautiful, golden, cheesy spots on the finished bake.(See the next page below to continue…)