- 1 8-ounce package refrigerated crescent rolls
- 1 pound fully cooked ham, thinly sliced
- 4 ounces Swiss or Havarti cheese, thinly sliced
- 1 large tomato, thinly sliced
- 5 eggs, beaten
Unroll the crescent dough and separate into 2 squares.
Place one square in bottom of 8-inch baking pan that is well greased or lined with parchment paper.
Press dough to fit pan.
Layer with half the ham, cheese and tomatoes.
Pour half the eggs over layers.
Repeat the layers.
Top with remaining dough square.
Pour remaining eggs over top.
Cover with foil or parchment paper.
Bake in preheated 350-degree oven for 20 minutes.
Remove foil and bake another 25 minutes.
Let cool at room temp for 15-20 minutes before serving.
Slice into 6 to 8 servings.
Let the parchment overhang sides of dish for easy removal from pan.