I lined up my crescent rolls into 2 columns, with 8 in each column. There was about ½-inch gap between each crescent roll.

When it bakes, the crescent rolls will touch together. That is okay.

PREPARE THE EGG MIXTURE
First beat the eggs and milk together. Then mix in the other ingredients. The mixture will be very thick and chunky.

Have you ever seeded a jalapeño? If not, don’t worry. It’s easy. Here are some tips if you need them.

GENTLY POUR ON THE EGG MIXTURE
Gently pour the egg mixture over the crescent rolls. Because it is so chunky, it won’t pour very evenly.

Therefore, you’ll need to use your fingers or a fork to help spread the ham, cheese and jalapeño evenly around. Make sure you spread it all over. Even to the edge of the casserole pan.

BAKE UNTIL THE ENTIRE CRESCENT ROLL BREAKFAST BAKE LOOKS PUFFY
This breakfast bake will look puffy all over when it is done. As such, don’t take it out early.

The edges will start to puff first. Also, it will start to brown from the edges.

If you feel like it is browning too quickly, feel free to cover it with a foil. However, I have had success baking it uncovered in my oven.

Just wait until the middle of this breakfast casserole is puffy. Then take it out of the oven. Otherwise, you risk having a runny middle. And that’s never good.

SERVE THIS CRESCENT BREAKFAST CASSEROLE