2 (8 oz.) cans crescent rolls
1 lb. sliced deli ham (your choice – the dryer the better)
2 packages sliced Swiss cheese (16 slices)
6 Roma tomatoes, sliced (or however many slices of any kind of tomatoes to cover 2 layers)
6 eggs, beaten
Salt & pepper, if desired
2 jars Hormel Real Bacon Bits (optional)
Preheat oven to 350° F. Lightly spray a 9×13 or larger baking dish or pan. Unroll crescent roll dough without separating triangles and place in dish, pressing with fingertips to spread out and pinching seams together.
Lay out half the ham over the dough, 1 jar of bacon bits, half the cheese, and half of the tomatoes. Lightly salt/pepper if desired. Ham is usually salty so you may leave that out. Pour half of the beaten eggs evenly over the top of the tomatoes.
Continue layering the ham, bacon bits, cheese, tomatoes in the same order. Carefully and as best you can, cover the top with the other can of crescent rolls, stretching at the same time trying to pinch the seams together. It doesn’t have to be perfect unless you’re a perfectionist. 😉 Pour the rest of the eggs over the top of the dough.
Cover with foil and bake for 20 minutes. Remove foil and continue baking for another 18-22 minutes or until the crust is golden brown. Don’t let it burn. Cool for 5-10 minutes. Cut and serve.