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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I did bake it 10 minutes longer than the recommended time and it came out perfect. The crescent rolls were cooked perfectly, not doughy. I used leftover ham from Easter. Was so delicious! My hubby loved it. I will definitely make this again. Next time I will try it with bacon for Sunday brunch.
I substituted dairy for veggie stock and added a tablespoon of mayo and a tablespoon of butter. Oh my goodness, it was DELICIOUS! Thanks! 🙂
Beautiful dish. Onoy con is that is takes way longer to bake than the indicated time. The middle would not firm up. I did foil teepee it after 35 minutes this actually took around 45 minutes to completely cook all the way the way through. I also added some green onions and asparagus to the egg mixture.
Update on cooking time from my prior post 1hour and 30 minutes. The tin foil teepee really worked. I would say cover it at about 45 minutes and continue to cook. The middle of the casserole really does not cook well
This recipe is great! I grated cheese and cooked bacon the night before. Easy to put together. The eggs and crescent rolls cooked up perfectly. Might try using ham and maybe a few extra seasonings next time, but it’s delicious as is.