Cheesy Egg Crescent Roll Casserole

Crescent Casserole Recipe - Family Fresh Meals

Whenever I have a crowd for breakfast, I like to serve a hearty breakfast casserole. Here’s my latest example: Cheesy Egg Crescent Roll Casserole.

You make this kind of like a quiche, with refrigerator crescent rolls – the kind that come in a tube – to form the crust. You lay those out in the pan, and then cover them with a rich, eggy batter loaded with cheese, bacon, milk, and cream.

But as you bake it, the coolest thing happens. Instead of staying on the bottom, the crescent rolls soak up the egg mixture and start to puff. So by the time the eggs are fully cooked – about 20 to 25 minutes – the crescents have swelled up right to the top of the pan and made a gorgeous, golden-brown top.

Cheesy Egg Crescent Casserole - Step 5

This isn’t just gorgeous to look at – it also has a wonderful, tender texture unlike anything you’ve ever tried. It’s kind of like a cross between a flaky crescent roll and really good, moist French toast. And the hearty mixture of eggs, milk, and bacon makes the whole dish both savory and satisfying.

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And if this sounds so good you can’t wait until you have a big crowd for breakfast, why not make it for dinner instead? All you need is a green veggie to make it a complete meal.

 

Cheesy Egg Crescent Roll Casserole

INGREDIENTS:

8 slices cooked bacon, chopped
2 tubes Crescent Rolls
5 large eggs
1 cup milk
1/2 cup heavy cream
kosher salt
Freshly ground black pepper
2 cup  shredded Cheddar

DIRECTIONS

1. Preheat oven to 375°. Grease a 9″-x-13″ baking dish with cooking spray or butter.

2. Roll crescent rolls according to package instructions and place side-by-side in the baking dish.

Cheesy Egg Crescent Casserole - Step 1

4. Whisk together eggs, milk, cream, and season with salt and pepper. Fold in bacon and cheese, then pour mixture over crescent rolls.

Cheesy Egg Crescent Casserole - Step 3

5. Bake until the rolls are golden and the egg mixture is set, 23 to 25 minutes.

Cheesy Egg Crescent Casserole - Step 4

6. Serve warm.

Cheesy Egg Crescent Casserole - Step 6
4.93 from 83 votes

Cheesy Egg Crescent Roll Casserole

Author Corey Valley
Here’s my latest example: Cheesy Egg Crescent Roll Casserole. You make this kind of like a quiche, with refrigerator crescent rolls!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients
 

  • 8 slices cooked bacon, chopped
  • 2 tubes Crescent Rolls
  • 5 large eggs
  • 1 cup milk
  • 1/2 cup heavy cream
  • kosher salt
  • Freshly ground black pepper
  • 2 cup shredded Cheddar

Instructions

  • Preheat oven to 375°. Grease a 9″-x-13″ baking dish with cooking spray or butter.
  • Roll crescent rolls according to package instructions and place side-by-side in the baking dish.
  • Whisk together eggs, milk, cream, and season with salt and pepper. Fold in bacon and cheese, then pour mixture over crescent rolls. Bake until the rolls are golden and the egg mixture is set, 23 to 25 minutes.
  • Serve warm.

Video

Nutrition

Calories: 425kcal | Carbohydrates: 24g | Protein: 19g | Fat: 38g | Saturated Fat: 19g | Cholesterol: 226mg | Sodium: 578mg | Potassium: 214mg | Sugar: 3g | Vitamin A: 945IU | Calcium: 351mg | Iron: 1.1mg

Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

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Cheesy Egg Crescent Roll Casserole Recipe -- Family Fresh Meals

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101 Comments

  1. 3 stars
    I give up–what is “cookies bacon”? Wouldn’t regular cooked bacon sluces crumbled work the same way?

    1. Yes! Sorry there was a misprint cookie bacon was supposed to be cooked bacon ?

    2. Sam Frazier says:

      Give me calories per serving g.

    3. This recipe was a bit disappointing , so doughy had to cook it much longer and still doughy ?

      1. Also I would pre-cook the dough first next time

  2. Tammy Corrigan says:

    Should probably proof read What is cookies bacon I’m gonna try this recipe

    1. Haha. That totally slipped through the cracks! All fixed up!

  3. Nancy Williams says:

    Question do you cook bacon?? I enjoy your site and recipes

    1. Yes! Sorry there was a misprint cookie bacon was supposed to be cooked bacon 🙂

    2. Can I prepare this the night before, refrigerate, and bake it in the morning?

  4. the recipe calls for heavy cream but the description only mentions milk. Did you sub milk for the cream and it came out just fine, because that’s what I figured I would do. I always have milk around but never cream.

  5. jennifer kaseman says:

    It’s in the oven right now. Instead of bacon I used chopped ham. I can’t wait to try this!

    1. Lindsaye Dombrowski says:

      We interchange all the breakfast meats in this recipe…sausage is a fam favorite!

  6. Can this be made ahead of time and then popped in the oven later? Or do you think it would be too soggy?

    1. I’m thinking it might be a tad soggy. I can’t say for sure though. Sorry Lisa, I have only made this recipe as written.

    2. 5 stars
      Awesome dinner! Needed 35 minutes in oven, but otherwise, spot on!!

  7. Could you substitute biscuits for crescent rolls?

    1. I have never done that before Carol, but I think that would work out great and be super yummy! I might have to try that one next!

    2. Eileen yiung says:

      I’ve always made it with biscuits and sausages. Comes out great.

  8. Cooked it and rolls seemed soggy at bottom. Any thoughts?

    1. How long did you cook it for Jamie? Maybe use a lower rack setting in your oven? I have not had this issue before, you might just need to cook it longer.

    2. I made this recipe this morning for my hubby & I. It’s delicious, however, the Crescents were a tad doughy, so I cooked it for 7 minutes longer. The eggs & cheese part was done, but the center Crescents still a tad doughy. So next time I make this, I’m going to leave the Crescents flat instead of rolling them up. I fried my bacon crispy before adding it to the eggs, we only eat crispy bacon. Next time, I’m going to try ham! YUM!!!

      1. Lu Ann Flechsig says:

        I covered the top with some aluminum foil to prevent too much browning/burning on the top because the center was not done yet. That helped, but I also took out the rolls a little bit early so they wouldn’t be quite so cold. I also had to cook a bit longer, but I had 3 trays of it trying to cook at the same time. Next time I will not roll up such a big roll, maybe cut them in half or something, and I will pack my cheese just a little bit tighter. I just put loosely into measuring cup and I think that I would have liked a little more cheese in it. It was a big hit with the church brunch crowd.

        I reheated pieces of it in the oven, with aluminum foil at 375 degrees. Also, flipped it to the other side because it was a bit soggy after having been stored in the foil. It came out warm and delicious after that.

  9. Have you ever tried to freeze it to cook later?

  10. Carson Gibbs says:

    WHat if I don’t have heavy whipping cream? Will it still turn out right?

    1. Melinda Schmidt says:

      lvlotd@aol.com – You can substitute more milk with the addition of some butter for cream. 1/2 and 1/2 is equal to about 7/8 cup milk and a Tbsp. of butter. Maybe a tad less milk for whipping cream and a tad more butter. It doesn’t have to be exact. What you are looking for is increased butterfat, not whipping ability.
      You might try baking the rolls for about 3 minutes before you pour over the liquid if it comes out soggy.

    2. Teresa Williman says:

      I’ve made this on several occasions and my husband says it’s the best breakfast casserole ever. I do use diced ham as I’m not a bacon fan, but use everything else as per the recipe.
      I read the reviews before making it, so I decided to try something different with the crescent rolls.
      After separating and rolling them, I left them straight and even stretched them out a bit before putting them in the baking dish. They bake up beautifully and are never doughy.
      Thanks for the wonderful recipe!