Loaded Baked Denver Omelet Casserole

• 10 whole Eggs
• 1/4 cups Half-and-half
• 1/4 teaspoons Salt
• 1/8 teaspoons Black Pepper
• 1 package (8 Oz. Size) Crescent Roll Dough
• 1 whole Large Red Pepper, Finely Diced
• 1 whole Large Green Pepper, Finely Diced
• 1 cup Finely Chopped Sweet Onion
• 1 Tablespoon Butter, Plus More For Greasing Baking Dish
• 1 cup Chopped Ham
• 2 cups Shredded Cheddar Cheese
• 1/4 cups Finely Chopped Chives

1. Preheat oven to 375u0b0 F.
2. In a large bowl, whisk eggs, half-and-half, salt, and black pepper. Set all ingredients aside for later use.
3. Lightly grease the sides of a 9x13 baking dish with butter. Line the bottom of the dish with unrolled crescent roll dough in order to create a crust. Bake for 11 to 13 minutes, or until crescent rolls are just beginning to turn golden brown.
4. Meanwhile, over medium heat, saute peppers and onions in butter for 3 minutes. Add ham and saute for another 3 minutes. Remove from heat and set aside.
5. Once crescent rolls are done baking, assemble dish by layering crescent rolls, peppers, onions, ham and cheese. Pour egg mixture over top and gently shake the dish until eggs are evenly dispersed. Top with chopped chives.
6. Bake at 375u0b0F for 27-32 minutes, or until eggs are cooked through and omelet is just starting to pull away from the side of the dish. Serve immediately.

eggs, ubc, ubc, black pepper, crescent roll dough, red pepper, green pepper, sweet onion, butter, ham, cheddar cheese, ubc

Taken from tastykitchen.com/recipes/breakfastbrunch/loaded-baked-denver-omelet-casserole/ (may not work)