I was watching PBS and Cook’s Country had a segment on a quiche that makes its own crust like the Bisquick impossible quiche.  A couple of tips they gave were incorporated into the breakfast casserole I’ve been making a lot lately.

You know how you grease and flour a pan to bake a cake?  Well, they buttered their dish and put grated Parmesan in it like the ‘flour’.  They said you would get a more golden crispy crust.

They also used diced ham, so they didn’t have to cook any sausage or bacon, cutting down prep time.

The last tip was to cook it on the bottom rack so the heat crisps up the crust.

So, here is my Same Old Breakfast Casserole with a New Twist, incorporating in their tips:


1 Tbsp. butter

2 Tbsp. grated Parmesan cheese

1 package crescent dough

1 package Simply Potatoes hash brown potatoes

1 package diced ham

6 eggs

1/4 c. milk

2 c. shredded cheese


Butter baking dish.  Coat with Parmesian.


Spread crescent dough over bottom.


Layer diced ham.


Then hash browns.  I usually cook them first, but experimented with not cooking them this time.  I think they taste better cooked first.

Mix eggs and milk.  Season with salt and pepper.

Pour over everything.


Top with shredded cheese.


Bake at 375 for 35 minutes or until set.  Knife inserted in center will come out clean.  I did put it on the bottom rack and the crust was more golden.