Crescent Roll Breakfast with Eggs
This easy to make crescent roll breakfast with eggs, bacon and cheese is a crowd-pleasing casserole perfect for brunch or breakfast.
Servings: 4 servings
Calories: 566kcal
Equipment
- Casserole dish about 10x8 inches/ 25x20 cm
Ingredients
- 1 tube crescent rolls Note 1
- 5 slices bacon or pancetta cubes
- 1 teaspoon olive oil
- 3-4 green onions depending on size
- ½ bell pepper
- 6 large eggs
- scant 1 cup milk 200 ml
- fine sea salt and black pepper
- 1 ½ cups cheese grated, 150 g
Instructions
- Preheat the oven to 375°F/ 190°C. Lightly grease the casserole dish.
- Cook bacon: Heat a nonstick skillet over medium heat. Cook the bacon until slightly crispy. Drain and let cool slightly. Chop into small pieces.1 teaspoon olive oil + 5 slices bacon
- Roll crescent rolls: 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.1 tube crescent rolls + 3-4 green onions + ½ bell pepper
- Add egg mixture: Whisk the eggs and the milk. Season well with salt and pepper. Pour over the crescent rolls. Sprinkle with the grated cheese.6 large eggs + scant 1 cup milk/ 200 ml + fine sea salt and black pepper + 1 ½ cups 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.
Notes
- Crescent rolls: The pack might contain 6 or 8 rolls; either way, it's fine.
- Unrolled breakfast casserole version: Unroll the pack of crescent rolls, but don't cut and roll them. Place the sheet of dough into the prepared baking dish. Add the cooked bacon and the chopped vegetables, then the egg mixture. Sprinkle with the grated cheese and bake as instructed in the recipe.
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