Description
This Crescent Roll Breakfast Casserole is an easy, make-ahead dish loaded with flaky crescent rolls, eggs, cheese, and your favorite breakfast meats. It’s perfect for feeding a crowd and can be customized with different toppings!
Ingredients
Scale
- 1 (8 oz) can crescent roll dough
- 6 large eggs
- 1/2 cup (120ml) milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder (optional)
- 1/2 tsp onion powder (optional)
- 1 cup (100g) shredded cheese (cheddar, mozzarella, or a blend)
- 1/2 lb (225g) breakfast sausage, bacon, or ham, cooked and crumbled
- 1/4 cup (30g) diced bell peppers (optional)
- 1/4 cup (30g) chopped green onions (optional)
Instructions
Step 1: Preheat & Prepare Dough
- Preheat oven to 375°F (190°C).
- Grease a 9×13-inch baking dish.
- Unroll the crescent roll dough and press it into the bottom of the baking dish, pinching seams together.
Step 2: Cook the Meat (If Needed)
- If using sausage or bacon, cook in a skillet over medium heat until browned. Drain excess grease.
Step 3: Make the Egg Mixture
- In a bowl, whisk together eggs, milk, salt, pepper, garlic powder, and onion powder.
Step 4: Assemble the Casserole
- Sprinkle cooked sausage, bacon, or ham evenly over the crescent roll dough.
- Add cheese, diced bell peppers, and green onions.
- Pour the egg mixture evenly over the top.
Step 5: Bake & Serve
- Bake for 25-30 minutes, or until eggs are set and the top is golden brown.
- Let cool for 5 minutes, then slice and serve warm.
Notes
- Make It Spicy: Add ½ tsp crushed red pepper flakes or chopped jalapeños.
- Vegetarian Option: Skip the meat and add mushrooms, spinach, or tomatoes.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days.
- Reheating: Microwave individual slices or bake at 350°F (175°C) for 10 minutes.
- Freezing: Freeze baked casserole slices for up to 2 months. Reheat in the oven for best texture.