We haven’t found a breakfast sandwich quite like the Breakfast Sandwich Bake… because this dish goes all in! Ham! Turkey! Two different kinds of cheese! Fluffy eggs! And crescent rolls! It all makes for an extra savory and filling meal with melty, buttery, hearty fun in each slice! Thank goodness the Breakfast Sandwich Bake isn’t a true sandwich, because we wouldn’t be able to fit our mouths around it!
Ingredients
- 1 (8-ounce) tube crescent rolls
- 1 teaspoon whole-grain mustard
- 8 ounces smoked turkey slices
- 8 ounces ham slices
- 3 ounces Gruyère or Swiss cheese, sliced
- 3 ounces mozzarella cheese, sliced
- salt, to taste
- pepper, to taste
- 4 eggs, beaten
- 2 Roma tomatoes, sliced, salted, then drained on paper towels
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -Unroll the crescent roll dough and separate it into 2 even squares.
Step 3 -Line the bottom of an 8-inch baking pan with parchment paper.
Step 4 -Place 1 of the dough squares in the bottom of the prepared baking pan, pressing it to fit the pan.
Step 5 -Spread the bottom crust with the whole-grain mustard.
Step 6 -Layer 1/2 of the turkey, 1/2 of the ham, 1/2 of the Gruyère, and 1/2 of the mozzarella on top of the mustard layer.
Step 7 -Season with the salt and the pepper.
Step 8 -Pour 1/2 of the eggs over the bake.
Step 9 -Repeat the layers, starting with the remaining turkey and ending with the remaining mozzarella.
Step 10 -Layer the tomatoes over top and season them with the pepper.
Step 11 -Lay the remaining dough square on top of the tomato layer.
Step 12 -Pour the remaining eggs over top of the dough.
Step 13 -Cover the baking dish with foil and bake for 30 minutes.
Step 14 -Uncover and bake until the dough is cooked through and the eggs are set, about 10-15 minutes.
Step 15 -Let the bake rest for 15-20 minutes.
Step 16 -Serve.
