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 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!
I am so happy you all love it! Thanks for sharing 🙂
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>
Now you’re talking!
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 🤣
I rolled prosciutito into my cresent rolls, plus a package of bearnaise sauce I had kicking around and it was a hit!
Could the heavy cream be omitted? And if so would I just substitute more milk?
If you are leaving out the heavy cream, and just using milk instead, use the same amount of milk.
I imagine you can make the egg mixture ahead just keep separate from the rolls add together just before cooking
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!