Crescent Roll Breakfast Casserole Recipe
With layers of flaky crescent dough, crispy bacon, gooey cheddar cheese, and a creamy egg mixture, this casserole is the perfect way to start your day.
Equipment
- 13-inch x 9-inch Baking Dish
- Whisk
- Nonstick Cooking Spray
- Knife or Kitchen Scissors
- Measuring Cups and Spoons
- Large Mixing Bowl
Ingredients
- 2 (8 ounce) cans of Pillsbury refrigerated crescent rolls (or crescent dough sheets)
- 1 ½ cups cooked, chopped bacon
- 1 cup grated sharp cheddar cheese
- 6 large eggs
- 2 cups whole milk
- Kosher salt and ground black pepper, to taste
- Optional garnish: fresh chives, sliced green onions, or fresh parsley
Instructions
- Start by preheating your oven to 375°F (190°C). While the oven is warming up, spray a 13-inch x 9-inch baking dish with nonstick cooking spray. This will help prevent your casserole from sticking and make cleanup much easier.
- Unroll the two cans of crescent dough. If you're using regular crescent rolls, just pinch together the perforated seams to make one large sheet of dough. Lay the dough over the bottom of the prepared baking dish, covering the entire surface. It’s okay if the dough overlaps slightly—this will create a nice, golden crust once baked. Use your fingers to gently press together the perforations so that the dough seals into one cohesive layer.
- Next, take your cooked and chopped bacon (1 ½ cups) and evenly distribute it over the crescent dough. The bacon adds a wonderful salty crunch to each bite of this casserole. Sprinkle the grated sharp cheddar cheese (1 cup) evenly on top of the bacon. The cheese will melt beautifully during baking, giving the casserole its delicious creamy texture.
- In a medium-sized bowl, whisk together 6 large eggs and 2 cups of whole milk. The eggs and milk create the creamy, custard-like base for your casserole. Add kosher salt and ground black pepper to taste. This is the perfect opportunity to adjust the seasoning to your liking, so feel free to add a pinch of herbs or spices if desired. Once mixed, the egg and milk mixture should be smooth and well combined.
- Pour the egg mixture evenly over the bacon and cheese in your baking dish. The liquid will soak into the crescent dough, creating a wonderfully soft and fluffy texture as it bakes. Use a spatula to gently spread any ingredients that might have shifted, ensuring everything is covered evenly by the egg mixture.
- Now, it's time to bake! Place your casserole in the preheated oven and bake it for 35 to 40 minutes. Keep an eye on it as it bakes. Around the 20-25 minute mark, check to see if the crust is starting to turn golden brown. If it is, loosely cover the casserole with foil to prevent the top from getting too dark. Continue baking until the eggs are fully set and the casserole has a golden, bubbly appearance.
- Once the casserole is done, remove it from the oven and let it rest for about 10 minutes. This will help it set further and make it easier to slice. After resting, slice it into generous portions. The layers of bacon, cheese, and eggs will come together in every bite, creating a savory, satisfying breakfast.