Crescent Roll Breakfast Casserole

I’m always looking for yummy breakfast items to share with my LifeGroup at church. I have the opportunity to provide breakfast every few months.Anything that starts with crescent rolls always grabs my attention. This breakfast delight from "The Worktop" will please your family, and is a fun dish to make for a new momma or your church friends! Party Don’t Stop!

Ingredients:

• 2 8oz cans crescent roll

• 4 ounces cream cheese

• 6 large eggs

• 1 cup whole milk

• 2 cup shredded cheese - I used colby jack and cheddar

• 6-8 oz thick cut ham - cubed into 1/2cm pieces

• 1-2 whole jalapeno - deseeded and finely chopped

• 2 tsp reeze-dried garsleY..

• ½ tsp ground pepper

• ½ tspoon sea salt

Directions:

Preheat your oven to 375 degrees. Spread a light layer of butter all over a 9x13 casserole dish. Unroll the crescent roll dough. Cut along the perforated lines. Smear a dollop of cream cheese on each crescent roll triangle. Then roll each one up. Place the crescent rolls evenly in the casserole dish. I made two columns of eight rolls each. In a large bowl, beat together the eggs and milk. Mix in the shredded cheese, ham, jalapeno, parsley, pepper and salt. It will be a chunky mixture. Pour everything over the crescent rolls, as evenly and carefully as you can. Using your hands or a fork, gently distribute all the ingredients. Make sure everything is evenly distributed, all the way to the edge. The mixture should just about cover the crescent rolls. You may have some of the crescent roll tops poking out. That is ok. Bake in the middle oven rack for about 30-40 minutes, until cooked through. The entire casserole will be puffy and golden brown. If it browns too quickly in your oven, cover it with a foil. Serve and enjoy!