Crescent Roll Breakfast Casserole
Easy to make crescent roll breakfast casserole with eggs, bacon and cheese. A crowd-pleasing dish perfect for brunch or breakfast.
Servings: 4
Calories: 566kcal
Ingredients
- 1 tube crescent rolls
- 75 g/ 2.6 oz lean bacon cubes See note
- 1 teaspoon olive oil only needed if the bacon is completely lean
- 3-4 green onions depending on size
- ½ bell pepper
- 6 large eggs
- 200 ml/ 6.7 fl.oz/ scant 1 cup milk
- fine sea salt and black pepper
- 150 g/ 5.3 oz/ 1 ½ cups shredded cheese
Instructions
- Preheat the oven to 190 degrees Celsius/ 375 degrees Fahrenheit. Lightly grease a casserole dish of about 25x20 cm/ 10x8 inches.
- Heat a nonstick skillet over medium heat. Add oil only if the bacon is very lean. Cook the bacon until slightly crispy. Drain and let cool slightly. Chop into small pieces.
- Open the tube of crescent rolls and roll according to package instructions. Place the rolls in the baking dish.
- Add the bacon and the finely chopped green onions and bell pepper.
- Whisk together the eggs and the milk. Season well with salt and pepper. Pour over the crescent rolls. Sprinkle with the grated cheese.
- Bake for about 40 minutes until the casserole is golden and the egg mixture is set. Let rest for 5-10 minutes before serving.
Video
Notes
You can use sliced bacon instead. Fry it in the pan, and chop or break it into small pieces before adding to the casserole.
Nutrition
Serving: 1/4 of the dish | Calories: 566kcal | Carbohydrates: 24g | Protein: 31g | Fat: 38g | Saturated Fat: 18g | Polyunsaturated Fat: 16g | Cholesterol: 369mg | Sodium: 976mg | Fiber: 2g | Sugar: 5g