Cheesy Egg Crescent Roll Casserole
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.
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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.
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.
Cheesy Egg Crescent Roll Casserole
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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
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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Absolutely delicious! I made this 3 weekends in a row. I even enjoyed it as leftovers. I did try it with diced ham too and it was as good if not better (in my opinion) than the bacon.
So happy you love the recipe Janine!
Everyone loves this! I did have to bake it 30 minutes to get the dough cooked. It’s super delicious!
Just out of curiosity, what is the size and depth of the casserole dish you are using?
Oh my goodness! Delicious. I used ham and added a little nutmeg and cayenne. Easy to make. No leftovers!
I first tried this on Easter of this year and we are amazed at how this tastes so much like a quiche! My husband’s mother, the self declared queen of quiches and last minute family brunches, agrees, score! She stole my printed out copy of this recipe, so hopefully that is the case…LOL! Today I tested out halving the recipe when it is just us two. Worked like a charm!
This was a huge hit in my family. Easy to make and easier to devour