A hearty, flavorful breakfast…or dinner.
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.
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.
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.
4. Whisk together eggs, milk, cream, and season with salt and pepper. Fold in bacon and cheese, then pour mixture over crescent rolls.
5. Bake until the rolls are golden and the egg mixture is set, 23 to 25 minutes.
6. Serve warm.
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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
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
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Nutrition Information:
Nutrition 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.
Lynn says
I give up–what is “cookies bacon”? Wouldn’t regular cooked bacon sluces crumbled work the same way?
Corey says
Yes! Sorry there was a misprint cookie bacon was supposed to be cooked bacon ?
Sam Frazier says
Give me calories per serving g.
Tracy says
This recipe was a bit disappointing , so doughy had to cook it much longer and still doughy ?
Tracy says
Also I would pre-cook the dough first next time
Tammy Corrigan says
Should probably proof read What is cookies bacon I’m gonna try this recipe
Corey says
Haha. That totally slipped through the cracks! All fixed up!
Nancy Williams says
Question do you cook bacon?? I enjoy your site and recipes
Corey says
Yes! Sorry there was a misprint cookie bacon was supposed to be cooked bacon 🙂
Tracey says
Can I prepare this the night before, refrigerate, and bake it in the morning?
Pat Cody says
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.
jennifer kaseman says
It’s in the oven right now. Instead of bacon I used chopped ham. I can’t wait to try this!
Lindsaye Dombrowski says
We interchange all the breakfast meats in this recipe…sausage is a fam favorite!
Lisa says
Can this be made ahead of time and then popped in the oven later? Or do you think it would be too soggy?
Corey says
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.
Judi says
Awesome dinner! Needed 35 minutes in oven, but otherwise, spot on!!
Carol says
Could you substitute biscuits for crescent rolls?
Corey says
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!
Eileen yiung says
I’ve always made it with biscuits and sausages. Comes out great.
Jamie says
Cooked it and rolls seemed soggy at bottom. Any thoughts?
Corey says
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.
Una Keen says
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!!!
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.
Pam says
Have you ever tried to freeze it to cook later?
Carson Gibbs says
WHat if I don’t have heavy whipping cream? Will it still turn out right?
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.
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!
Penny Speich says
Just put it in the oven right now!! Super excited!!
Bonnie Carpenter says
What happened to carb and calorie count?
Corey says
It should be showing up in the recipe card now. We had about a 10 minute glitch there 🙂
Kelley says
Made this today for my in laws and it was a hit! Made as directed but used reduced fat crescent rolls. My only recommendation would be to reduce the cheese by a 1/2 cup, cheese was yummy but it was almost too much cheese. Everyone asked for the recipe?
Corey says
So glad you loved it Kelley!
Megan @ Pip and Ebby says
This looks so easy and yummy! What a perfect breakfast for overnight guests. YUM!
Donna says
Sounds good I’m going to try it.
E Lewis says
Can left overd be frozen?
Lindsey says
I made this tonight, for my family of 4 (2 adults and boy/girl twins, who are 5) and it was a success! Everyone enjoyed it and my daughter asked if she could have more for breakfast tomorrow! That’s a definite win in my book! Thanks for the great recipe!
Corey says
I am so happy you all love it! Thanks for sharing 🙂
Suzanne says
What do you think about maybe putting some cheese and bacon or maybe some ham/cooked sausage inside the crescent rolls as you roll them. like a meat lovers type thing. Do you think it might hinder the consistency? Just looking for thoughts and feedback>
Corey says
Now you’re talking!
Savanah Scott says
I have done this everything I’ve made it! Last time I put brown-n-serve sausage links in the crescents then sprinkles deal bacon bits on top… everyone loved it! I’m a hard head and purposely don’t follow directions….I see them as suggestions 🤣
Smilescw says
I rolled prosciutito into my cresent rolls, plus a package of bearnaise sauce I had kicking around and it was a hit!
Lisa says
Could the heavy cream be omitted? And if so would I just substitute more milk?
Corey says
If you are leaving out the heavy cream, and just using milk instead, use the same amount of milk.
Betty Burke says
I imagine you can make the egg mixture ahead just keep separate from the rolls add together just before cooking
Kelsey H. says
Just made this. And it was better than it looked! Cut the recipe in half, and I used sausage pinched off and rolled into small balls, and gently torn slices of bacon. The more meat, the better. I cooked for 25 mins, and my dough was a little gooey in some areas, mostly the center. So, I’m going to try cooking 30 mins on a lower rack. And, next time, I will probably prepare the milk, eggs, and meats seperate the night before and then just pour that over the rolls when ready to bake!
Rebekah says
This is by far my family’s favorite breakfast casserole, and I’ve made a LOT of breakfast casseroles over the years!! Not to mention this is the EASIEST one! I love that I can easily substitute ham or sausage, but most often I make it just as it’s written. Turns out beautiful and delicious every time. Thanks so much for sharing this recipe!
Amy says
This was amazing! My entire family (including a few picky eaters) gobbled this up. Between 5 of us the whole pan disappeared. I can’t wait for a work function where I can bring this for brunch. I know it will be a hit!
Sandra Langen says
Am going to try to make this for my hubby & I in an 8×8 pan & cutting the recipe in half. We are in our 70’s & I know this will not reheat well. Will let you know.
Denise says
I made this today to see what it tastes like for a brunch I”m having .. I did 1/2 the recipe .. it was good .. but i think when I do make it I will spread the bacon and cheese evenly then pour the egg mixture so it’s more evenly distributed.
Lu Ann says
Doesn’t specify salt and pepper measurements/quantity. I need to be told what to do please. 🙂
Lu Ann Flechsig says
How much salt and pepper are you supposed to use? I need to be told what to do please.:-)
Corey says
I would start with 1/2 tsp of salt and 1/4 tsp of pepper. You can always add more to your individual servings.
Lu Ann Flechsig says
Thanks Corey. .
Mel says
Opinions please— making this for a work function… do you think I could combine the eggs and milk/ seasonings and leave overnight so I can cook in the morning before I go?
Kristi says
Made this for breakfast this morning , I cut recipe in half and made in 8×8 pan. Delicious ?. Kids thought it was yummy! And an easy breakfast to make and ingredients usually have on hand. Thanks for sharing the recipe , being added to one of our favorites ?
Holly Baker says
Making this for the 3rd or 4th time right now, hubby and I love it! I use cubed ham and Velveeta instead of bacon and cheddar, not sure about the comment about too much cheese, in our house there is no such thing! Reheats great so I make the full recipe and get out of cooking the next night. I do have to bake a little longer (sometimes I’m just not sure if the eggs haven’t set or if I’m just looking at melted cheese!) but it’s well worth the wait! Love love love this recipe!
Corey says
Hahaha. There is never enough cheese… right?!
Mary says
I made this for dinner tonight and it’s in the oven as I write. Originally, I was going to use up some crescent roll dough and little weiners but ran across this recipe and thought it might be more hardy for an actual dinner. I used the little cocktail weiners basically as the meat ingredient. I separated each triangle of dough into approximately 4 or 5 strips. I smeared just a dab of sweet hot mustard on each triangle and put either a small slice of cheese (I used Swiss and sharp cheddar, alternately,) or some leftover spreadable cheese on the crescent dough. Some, I left plain tool. I then placed the cocktail wiener in ad rolled it up. I baked according to package directions and my little piggies were done about 15 minutes. I then mixed up the egg portion, not using bacon but replacing with some chopped up smoked turkey lunch meat instead. I added parmesan and Mexi-blend cheese as well. If I were just making for my husband and myself, I would have sauteed a bunch of different kinds of veggies to add to the egg mixture but my teens don’t like the veggies too much! I thought of adding just a few green onions for flavor but did not. Just the cheeses and the extra chopped up turkey meat. There’s a ton of things you can do to this recipe! I read the reviews and saw that people were having a time with the crescents being too doughy, so thought I would try cooking them first. Let’s fast-forward 20 minutes……….everyone has dished up and we are all in agreeance the I should definitely make this dish again! Thank you for the yummy, easy, and quick recipe idea!
Charmayne says
Can this be cooked in crockpot? And if so how long? Wanting to do this for a camping trip breakfast
Carolyn Coleman says
I made this recipe for my church group and they loved it ! I used milk , instead of heavy cream and baked it on the bottom rack for 45 minutes, Perfect !
Angel says
Do you have to use a glass dish or can you use metal/ aluminum.
Corey says
Nope, you can use whatever oven safe dish works best for you.
Karly says
This sounds so delicious! Pinning!
Heather says
Our family LOVES this casserole! We’ve made it as above and also added some fresh baby spinach to the mix. Both ways are amazing! Also, I totally cheat and make it with Hormel Real bacon pieces or bits. Makes prep even easier!
Corey says
I love that easy meal prep trick Heather. So happy your family loves it!
Tina Cav says
Made this today for Christmas morning breakfast. So delicious!!! Thank you for sharing!
Karen Ostermann says
I tweaked this a little by using a big spoonful of sour cream and milk, 4 eggs and a little less cheese and prebaked Costco croissants due to what I had on hand. My husband said it was the best breakfast ever and it made his day!
Julie says
I made this for Easter Brunch for myself during the Covid lockdown. I used what I had on hand which was the smallest tube with 4 rolls, almost 1/2 c skim milk, and a lot of cheese. And everything but the bagel seasoning. Based on comments here, and because I used skim milk, I let it bake 30 minutes then turned off the oven and let it sit about 5 minutes. It turned out great! Delicious and easier to make than my usual egg casserole that sits overnight. And half was plenty. I think the leftovers will heat up well for dinner tonight. I love that I can easily make this to serve 1 or 2.
Sue K says
This was a hit!! I cut the recipe in half and used a pie plate, very pretty presentation. I also used turkey sausage instead of bacon.. the top was getting too dark before the croissant was completely done in the center so I tented with foil and lowered the temp to 250 degrees for an additional 5 /7 minutes.. this will be a go to for our family!!
Lynda Corn says
Can you make it with just one can of rolls and cut remaining ingredients in half? Too much for 2 of us. What about the eggs? How many?
Corey says
Lynda, in the recipe card, if you click on the number of servings, you can reduce that to needed servings and it will adjust the ingredients.
Shannon says
I made this recipe as written, except I didn’t have bacon on hand, so I used chopped ham instead. I baked it on an upper rack for 20 minutes and then moved it down to a lower rack for the last 10 minutes. It baked up beautifully and tasted even better. Thank you for the great recipe.
Hannah says
This recipe is AMAZING. 10/10 every time. I’ve only made it twice, but I plan to make it for brunch today, and again next month.
It is delicious, and super easy. Everyone should try this recipe at some point. 🙂
I also had the thought that coconut bacon might be good in this. Sprinkled on top after cooking maybe. It would definitely add some of that smoky-sweet flavour without the need for meat. I need to test this out sometime!
Deborah Sorrells says
Easy to make, can sub out with sausage or ham (cooked). I added garlic salt instead of plain salt and a small amount of dried chopped chives.
Laura says
Amazing! I made this for my husband and I and we loved it. It is now in our rotation. The only problem is we go through it too fast. So this time I made one and a half times the recipe.
Fawn says
This is a good recipe however I’m glad I read through the previous posted comments. I only used 1 cup of milk/heavy cream, covered with foil and baked for around 40-45 minutes, removed foil for last 10-15 minutes of baking.
Jo Fraser says
This was a great Christmas morning breakfast! I didn’t have bacon so substituted ham, and added tomatoes and onions. I made the egg part the night before and rolled the crescents ahead of time. I popped the crescents on a baking tray while the oven was heating to pre-cook them before dropping them into the egg mixture because I can’t handle anything super soggy.
WENDY says
I made this recipe and my family loved it. I did roll up little cubes of cream cheese in the crescent rolls. I added bacon and spinach to the egg mixture too. Delush!
Wendy Matiski says
Loveed it..I added precooked sausage and onions.2 extra eggs..and extra cream. Delicious
Porshe says
Yummmm very delicious a family favorite for sure! Wild how the crescent rolls soak up the eggs it’s a different texture than I imagined but more like melt in your mouth kinda good.
Linds says
My daughter and I spent a whole 5 minutes on this recipe and it was a hit with the whole family! Yummy and simple, will definitely be making again!