Crescent Roll Breakfast Casserole
Jennifer Tirrell
A simple 5-ingredient breakfast casserole with bacon, eggs, cheese, and crescent rolls.
Prep Time 10 minutes mins
Cook Time 40 minutes mins
Resting Time 10 minutes mins
Total Time 1 hour hr
Course Brunch
Cuisine American
Servings 8
Calories 375 kcal
1 9x13-inch Baking Dish
1 Nonstick Cooking Spray
1 Mixing Bowl
1 Whisk
1 Knife & Cutting Board
1 Oven Mitts
- 2 Can Pillsbury refrigerated crescent rolls or crescent dough sheets
- 1 ½ cups cooked, chopped bacon
- 1 cup grated sharp cheddar cheese
- 6 large large eggs
- 2 cups whole milk
- Kosher salt and ground black pepper, to taste
- Optional garnish: fresh chives, sliced green onions, or fresh parsley
Preparing the Dough
Set your oven to 375°F (190°C). This ensures even baking and a perfectly golden crust.
Spray a 13x9-inch baking dish with nonstick cooking spray to prevent sticking.
Open the cans of crescent rolls and carefully spread the dough across the bottom of the dish.
If using regular crescent rolls, pinch together the seams to create a smooth dough base. If using crescent dough sheets, no sealing is needed.
Ensure the dough covers the bottom completely, slightly pressing it up the sides of the dish for a uniform crust.
Layering the Ingredients
Evenly sprinkle 1 ½ cups of chopped, cooked bacon over the crescent roll dough. This adds smoky, crispy bites throughout the casserole.
Spread 1 cup of grated sharp cheddar cheese on top of the bacon. The cheese melts beautifully, giving a rich, creamy texture.
Whisking the Eggs and Milk
In a medium-sized mixing bowl, crack 6 large eggs.
Pour in 2 cups of whole milk. The milk helps create a creamy texture.
Add kosher salt and ground black pepper as desired. For extra flavor, you can also sprinkle in a pinch of garlic powder or paprika.
Using a whisk or fork, beat the mixture until the eggs and milk are fully combined and slightly frothy.
Keyword Crescent Roll Breakfast Casserole