Can this be put together the night before and baked in the morning?

No, we wouldn’t recommend pre-assembling this bake, because the egg filling can make the crust too soggy, and it won’t bake up as intended.

Kitchen Tested

Ham and Egg Crescent Bake

Name: Ham and Egg Crescent Bake
Prep time: 15 min
Total time: 35 min
Yield: 8
Ingredients: 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet or 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count); 6 eggs; 1 cup diced cooked ham; 1/2 cup chopped red bell pepper; 1 1/2 cups shredded Colby-Monterey Jack cheese blend (6 oz)

Prep time:15 min
Total time:35 min
Ingredients:5
Servings:8
Calories per serving:270

By Created by Joanna(Opens in a new tab)Updated 11/06/2025

Ham and Egg Crescent Bake

Prep time:15 min
Total time:35 min
Ingredients:5
Servings:8
Calories per serving:270

Whether you need an easy brunch dish or a quick idea for breakfast or dinner, this cheesy Ham and Egg Crescent Bake is guaranteed to be a crowd-pleaser! It just takes 5 ingredients, and the recipe can be adapted based on the ingredients you have on hand. Cooked bacon crumbles, cooked and crumbled breakfast sausage, or chopped pepperoni are great swaps for the ham, and cheddar or Swiss are tasty subs for the Colby-Monterey Jack cheese. No matter how you customize it, this easy breakfast egg bake is sure to become a weekend favorite.

Love breakfast as much as we do? Check out our full collection of breakfast and brunch ideas to satisfy your love for morning eats all year round.

Recipe Ingredients

Made with simple, classic breakfast ingredients, this recipe is practically foolproof. Here’s what you need.

Pillsbury™ Original Crescent Dough Sheet: Just pop the can and roll out the dough! This no-fuss dough creates a soft, tender crust that holds the eggs and all the fillings. Pillsbury™ Original Crescent Rolls will work fine, too. You’ll just need to press the dough perforations together.

Eggs: It wouldn’t be an egg bake without eggs! They create a fluffy, protein-packed custard to hold the filling ingredients and bind the bake.

Ham: Adds salty, savory flavor and substance. If you don’t have ham on hand, you can substitute any salty pre-cooked meat, like bacon crumbles, crumbled breakfast sausage, or chopped pepperoni.

Other Ingredients You’ll Need: Red bell pepper brings color, mild sweetness, and a little crunch while Colby-Monterey Jack cheese adds gooey, cheesy goodness to the dish. You can sub in any shredded cheese you like though; cheddar or Swiss works great, too.

How to Make Ham and Egg Crescent Bake

Here’s a quick look at how to turn these simple ingredients into a cozy, cheesy breakfast that everyone will love. Keep reading for the full recipe directions.

1. Prep the Crust

Press the Pillsbury™ Crescent Dough Sheet into the baking dish, pushing it up on all 4 sides. If you’re using Pillsbury™ Crescent Rolls dough, remember to press the seams together to seal them. Make sure to prick the dough all over with a fork (on the bottom AND on the sides) to prevent puffing and bubbling. Pre-bake for a few minutes in a 375°F oven to set the dough.

2. Mix the Filling

In a medium bowl, beat 6 eggs, then pour them into the dough-lined pan. Top with diced cooked ham, chopped red bell pepper, and shredded Colby-Monterey Jack cheese.

3. Bake and Enjoy

Return to the oven and bake for about 20 minutes longer until the eggs are set and the crust is golden brown. Let cool slightly, then slice and serve warm!

How to Store (and Reheat) Ham and Egg Crescent Bake

This breakfast bake tastes just as good reheated! It’s perfect for a quick breakfast later in the week. Here’s how to keep it fresh.

Refrigerator

Store leftovers in an airtight container for up to 3 days.

Freezer

We don’t recommend freezing this ham and egg crescent bake because the crust will get soggy and dense when thawed.

Reheating

If the bake is still in the baking dish, cover it with foil to prevent drying. Then, heat in a 350°F oven for 15 to 20 minutes.

Reheat individual servings in the microwave on medium power, loosely covered with a paper towel for 1 to 2 minutes.

Frequently Asked Questions

Technically, yes, but here’s something to consider: Metal pans are good at conducting heat, which will brown food faster and create crispier edges while glass and ceramic pans are better at keeping the temperature consistent and cooking things slowly and evenly. When cooking eggs, you want to make sure they cook through and set fully before they burn on the outside, which is why a glass pan works better for this type of dish. The recipe would still work with a metal pan, but you might have darker edges by the time the eggs cook through.