Description
A hearty and easy-to-make casserole featuring flaky crescent rolls, eggs, cheese, and your choice of savory breakfast meat.
Ingredients
- 1 package crescent rolls (8-roll sheet)
- 6 large eggs
- 1 cup milk (whole or 2%)
- 1 cup shredded cheese (cheddar, mozzarella, or a blend)
- 1 pound breakfast sausage (cooked and crumbled) or bacon (cooked and crumbled)
- Salt and freshly ground black pepper, to taste
- Optional toppings: chopped chives or parsley, hot sauce
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Unroll the crescent roll dough and press it into the bottom and up the sides of the prepared dish; pinch seams to seal. For a crispier crust, blind-bake it for 5–7 minutes.
- In a medium bowl, whisk together the eggs, milk, salt, and pepper until smooth.
- Sprinkle the cooked sausage or crumbled bacon over the crescent crust, then pour the egg mixture on top.
- Scatter the shredded cheese evenly across the top.
- Bake for 25–30 minutes, or until the eggs are set and the cheese is bubbly.
- Allow the casserole to cool for 5–10 minutes before slicing. Serve warm, optionally garnished with fresh herbs or a drizzle of hot sauce.
Notes
Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American