Loaded Baked Denver Omelet Casserole

Preheat oven to 375º F.

In a large bowl, whisk eggs, half-and-half, salt, and black pepper. Set all ingredients aside for later use.

Lightly grease the sides of a 9×13 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.

Meanwhile, over medium heat, sauté peppers and onions in butter for 3 minutes. Add ham and sauté for another 3 minutes. Remove from heat and set aside.

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.

Bake at 375ºF 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.