Directions:
- Preheat oven to 350 degrees F. Grease the bottom of a 13x9-inch pan.
- Open one package of the crescent rolls and put them in the bottom of the pan, making sure to pinch the seams together. Layer half of the lunch meat and cheese in the pan - ham, salami, provolone. Next beat 6 eggs and add the Parmesan cheese to the egg mixture. Pour half of the egg mixture over the lunch meat. Next drain one jar of roasted red peppers and layer them on top of the egg. Repeat the layering of lunchmeat, provolone, rest of the egg mixture, then red peppers. Top the casserole with the last package of crescent rolls being sure to pinch the seams together. Lightly beat the two remaining eggs and brush them on top of the casserole. Cover with aluminum foil, bake for 30 minutes. Remove the aluminum foil and cook for an additional 30 minutes.
- Remove from the oven and let cool for 1 hour, then serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 262.6 Kcal (1099 kJ) | ||
| Calories from fat | 162.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.08g | 28% | |
|---|---|---|---|
| Cholesterol | 157.08mg | 52% | |
| Sodium | 766.17mg | 32% | |
| Potassium | 220.43mg | 5% | |
| Total Carbs | 5.55g | 2% | |
| Sugars | 1.21g | 5% | |
| Dietary Fiber | 0.39g | 2% | |
| Protein | 19.43g | 39% | |
| Vitamin C | 20.4mg | 34% | |
| Iron | 6.6mg | 37% | |
| Calcium | 258.5mg | 26% | |
| Amount Per 100 g | |||
| Calories | 220.52 Kcal (923 kJ) | ||
| Calories from fat | 136.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.18g | 28% | |
|---|---|---|---|
| Cholesterol | 131.91mg | 52% | |
| Sodium | 643.41mg | 32% | |
| Potassium | 185.11mg | 5% | |
| Total Carbs | 4.66g | 2% | |
| Sugars | 1.02g | 5% | |
| Dietary Fiber | 0.33g | 2% | |
| Protein | 16.32g | 39% | |
| Vitamin C | 17.1mg | 34% | |
| Iron | 5.5mg | 37% | |
| Calcium | 217.1mg | 26% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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