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    You are in: Home / Recipes / Ham and Eggs Breakfast Bake Recipe
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    Ham and Eggs Breakfast Bake

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    firealarmqueen's Note:

    This recipe is by Robin Doxey of Gainsville, FL. It was featured in Kraft Food Magazine. I wanted to hold onto it for safe keeping. UPDATE: I heartily recommend pre-cooking your crescents alone for a bit first, else you may get some soggy bottoms!

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    Units: US | Metric


    1. 1
      Preheat oven to 350°F.
    2. 2
      Unroll dough in 13x9 inch baking dish and press to cover the bottom. Press holes and seams together to seal.
    3. 3
      Sprinkle ham over crust.
    4. 4
      Beat eggs, milk and pepper with whisk til blended; pour over ham.
    5. 5
      Top with cheeses.
    6. 6
      Bake 25 minutes or until center is set.

    Ratings & Reviews:

    • on January 08, 2013


      We enjoyed this Ham and Eggs Breakfast Bake. Loved the two different types of cheese in it also. Thanks for posting this recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 16, 2010


      This is a very good recipe to take to a brunch, everyone present enjoyed it. I did take the advise to pre-cook the crescent rolls and glad I did, as they were just right by doing that.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 30, 2009


      Loved it! We only had 4 eggs and it still turned out well. Making it for the second time today.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Ham and Eggs Breakfast Bake

    Serving Size: 1 (137 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 297.3
    Calories from Fat 147
    Total Fat 16.3 g
    Saturated Fat 7.6 g
    Cholesterol 216.9 mg
    Sodium 759.7 mg
    Total Carbohydrate 17.4 g
    Dietary Fiber 1.4 g
    Sugars 1.7 g
    Protein 19.2 g

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