Eggs a la Cathy

This breakfast bake is the kind of recipe that feeds the whole table with almost no prep. Crescent roll dough gets pressed into a 13×9 pan to form a buttery, flaky crust, then layered with cubed ham, sliced Monterey Jack cheese, and a seasoned egg custard poured right on top.

The Dijon mustard in the egg mixture is a small addition that makes a big difference. It adds a sharpness that cuts through the richness of the cheese and eggs, keeping each bite from tasting flat. Basil adds a fresh, herby note that lifts the whole dish.

Twenty minutes at high heat puffs the crescent crust golden and sets the egg custard into a firm, sliceable layer. The Monterey Jack melts into stretchy pools throughout.

Chef Tips

• Press the crescent roll seams together well so the egg mixture doesn’t leak through the crust.
• Push the dough up the sides of the pan to create a rim that holds the custard in.
• Let the bake rest 5 minutes before cutting so the eggs finish setting and the slices hold together.
• This can be assembled the night before, refrigerated, and baked in the morning. Add 5 extra minutes to the bake time if starting cold.

Variations

• Use cooked crumbled sausage or bacon instead of ham for a different breakfast meat.
• Add diced bell peppers or spinach to the egg mixture for extra color and vegetables.
• Swap Monterey Jack for pepper jack for a spicy kick.