Barbara's Ham & Egg Casserole

1 8oz. pkg. reduced fat crescent roll dough

Cooking spray (the kind that doesn't turn baking pans brown)

5 eggs, beaten

1/2 cup skim milk

1 teaspoons chopped basil from a jar (i.e., not dried basil)

2 tablespoons roasted sweet red pepper, chopped (the kind that comes in a jar with olive oil)

1/2 teaspoon salt

1/4 teaspoon black pepper

3 large slices of honey baked ham, 1/8 inch thick

thinly sliced swiss cheese

Heat oven to 425 degrees F.  Press the crescent roll dough into the bottom of a 13 by 9 by 2 pan that has been coated with cooking spray.  Combine eggs, milk, basil, red pepper, salt and black pepper in a bowl.  Arrange slices of ham on top of dough in pan.  Use enough ham to cover almost all of the dough.  Then cover ham with swiss cheese slices.  Pour egg mixture on top.  Bake for 20 minutes, or until eggs are done and edges are golden brown.  Serves 6.  Good for brunch, or serve  with a salad for a light dinner.

Variations:  use 8 oz. brown & serve sausage, sliced, instead of ham, and use 8 oz. of shredded Monterey Jack cheese instead of swiss cheese.  You can also use oregano instead of basil, or chopped green pepper instead of the roasted red pepper.