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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How much salt and pepper are you supposed to use? I need to be told what to do please.:-)
I would start with 1/2 tsp of salt and 1/4 tsp of pepper. You can always add more to your individual servings.
Thanks Corey. .
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?
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 ?
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!
Hahaha. There is never enough cheese… right?!
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!