INGREDIENTS:
1 (8oz) can refrigerated crescent rolls
2 tablespoons butter
2 jalapenos, seeded and minced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 small onion, chopped
1 (8oz) package cooked cubed ham
12 large eggs
1 (10.75oz) can condensed Cream of Potato Soup
1 ½ cups milk
¼ teaspoon salt
¼ teaspoon ground black pepper
4 cups shredded extra sharp Cheddar cheese, divided
12 slices bacon, cooked and crumbled
Garnish: crumbled bacon

DIRECTIONS:
Preheat oven to 350°. Line the bottom of a 3 ½ -quart baking dish with crescent rolls; set aside.

In a medium skillet, melt butter over a medium heat. Add jalapenos, peppers, and onion, and cook 5 to 6 minutes, or until tender. Remove form heat; add ham.

In a large bowl, whisk together eggs, soup, milk, salt, ground black pepper, and 2 cups cheese. Add pepper mixture and crumbled bacon, stirring to combine. Pour into prepared baking dish. Bake for 45 to 50 minutes, or until set.

Sprinkle with remaining 2 cups cheese and bake an additional 10 minutes, or until cheese is melted. Garnish with crumbled bacon, if desired.