Pull together the ultimate brunch or easy weeknight supper with this simple 5-ingredient crescent roll breakfast casserole. Loaded with bacon, eggs, and melted cheddar cheese on a flaky crescent roll crust, it’s ready with just 10 minutes of prep!
If you love easy breakfast casseroles, you’ll also want to try this ham and egg casserole or my overnight Bisquick breakfast casserole. And for more hands-off morning meals, check out my Make-Ahead Breakfast Recipes collection.
Table of Contents
Before You Get Started
A few quick tips to make sure your casserole turns out perfectly:
- Press the dough seams together well. Whether you use crescent dough sheets or regular crescent rolls, pinch the perforations closed so the egg mixture doesn’t seep through and make the bottom soggy.
- Use pre-cooked bacon to save time. The recipe calls for cooked, chopped bacon. You can cook it yourself in a skillet or 400°F oven for about 15 minutes, but store-bought fully cooked bacon keeps prep to a minimum.
- Don’t skip the resting time. Let the casserole sit for 10 minutes after baking. This helps the eggs set up and makes slicing much easier.
- Watch the crust. Check on the casserole around the 20-25 minute mark. If the top is getting too golden, tent it loosely with foil so it doesn’t burn while the eggs finish cooking.
How to Make Crescent Roll Breakfast Casserole
This easy recipe comes together in just a few simple steps. Here’s how to make it:
Step 1: Prepare the Crust
Preheat your oven to 375°F and spray a 13×9-inch baking dish with nonstick cooking spray. Unroll the crescent dough and press it into the bottom of the dish. It’s fine if the dough overlaps a bit in places, and it doesn’t need to look perfect.
If you’re using regular crescent rolls (not the seamless dough sheets), gently pinch together the perforations to seal them. This prevents the egg mixture from leaking through.
Step 2: Layer the Bacon and Cheese
Scatter the cooked, chopped bacon evenly over the crescent dough, then sprinkle the shredded cheddar cheese on top.
The bacon and cheese will end up studded throughout the casserole as it bakes, giving you flavor in every bite.
Step 3: Add the Egg Mixture
In a medium bowl or large measuring cup, whisk together the eggs and milk until well combined. Season with salt and pepper to taste. Pour the egg mixture evenly over the bacon and cheese layer.
A glass measuring cup with a spout makes pouring the eggs much easier and less messy.
Step 4: Bake Until Set
Bake uncovered for 35-40 minutes, or until the eggs are fully set in the center and the crust is golden brown.
The crescent roll dough does something magical during baking: it flips around with the eggs in some spots, so you get a fluffy omelet-like base with a flaky, buttery crust on top.
** Note: If the top starts to brown too quickly before the eggs are set, loosely tent the dish with foil and continue baking.
Step 5: Rest and Serve
Let the casserole rest for about 10 minutes before slicing. This helps everything hold together beautifully.
Garnish with fresh chives, sliced green onions, or parsley for a pop of color, then slice and serve!
Recipe Variations
Once you’ve mastered the basic recipe, try switching things up:
- Make it meatless: Skip the bacon entirely and load up on veggies and cheese for a vegetarian version.
- Swap the protein: Use cooked breakfast sausage crumbles, diced ham, or even crumbled turkey bacon instead of regular bacon.
- Add vegetables: Sautéed bell peppers, onions, mushrooms, or spinach all work well. Just cook the veggies first to soften them and remove excess moisture.
- Change the cheese: Sharp cheddar is classic, but pepper jack adds a little kick, and Swiss or Gruyère give it a more sophisticated flavor.
Delicious and easy! Added green pepper and onion. This will be my go to for brunch!!
– Carrie
Serving Suggestions
This crescent roll breakfast casserole pairs well with fresh fruit or your favorite brunch sides. Try it alongside a fruit salad with honey lemon dressing or a classic ambrosia salad for something light and refreshing.
For a heartier spread, add some sour cream blueberry muffins or a slice of banana nut bread on the side. A Watergate salad or a side of candied bacon also makes a great addition to any brunch table!
Storage and Make-Ahead Tips
Make Ahead: You can assemble this casserole the night before. Just cover the dish tightly with plastic wrap and refrigerate for up to 8 hours. When you’re ready to bake, remove the plastic and bake as directed. You may need to add a few extra minutes to the baking time since the dish will be cold.
How to Store: Leftover baked casserole will keep in an airtight container in the refrigerator for up to 2 days.
Freezing: For longer storage, wrap the baked casserole tightly in plastic wrap and then foil. It will keep in the freezer for up to 2 months. Thaw overnight in the refrigerator before reheating.
How to Reheat: Warm the casserole in a 350°F oven for about 20 minutes, or until heated through. If the top starts to get too dark, cover loosely with foil. For individual slices, microwave for 30-60 seconds.
Frequently Asked Questions
Can I use crescent dough sheets instead of regular crescent rolls?
Yes! Crescent dough sheets work great and save you the step of pinching the seams together. Either option works perfectly for this recipe.
How do I know when the casserole is done?
The eggs should be fully set in the center (not jiggly) and the crust should be golden brown. A knife inserted in the center should come out clean.
Can I add sausage instead of bacon?
Absolutely. Use about 1 pound of cooked, crumbled breakfast sausage in place of the bacon. Make sure to drain any excess grease before adding it to the casserole.
Why did my casserole turn out soggy on the bottom?
This usually happens when the crescent dough seams aren’t sealed well, allowing the egg mixture to seep underneath. Make sure to press the perforations together firmly. Also, avoid adding vegetables with high water content unless you cook them first and drain off excess moisture.
This was an amazing recipe! I replaced the bacon with ham, because we have leftover ham from Christmas. Definitely making this again!
– Abby
More Easy Breakfast Casseroles
Looking for more simple breakfast ideas? Try one of these reader favorites:
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Crescent Roll Breakfast Casserole
Equipment
- 9 x 13-Inch Baking Dish
Ingredients
- 2 (8 ounce) cans 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
- Preheat the oven to 375°F. Spray a 13-inch x 9-inch baking dish with nonstick cooking spray. Unroll the crescent dough and spread the dough in the bottom of the prepared dish. It’s fine if the dough overlaps slightly. Gently press together the perforations to seal the dough.
- Place the chopped bacon on top of the crescent roll dough. Sprinkle with cheddar cheese.
- In a medium bowl, whisk together the eggs and milk. Add salt and pepper to taste, if desired. Pour the egg mixture over the bacon and cheese.
- Bake, uncovered, for 35 – 40 minutes, or until the eggs are set. Check on the casserole after about 20-25 minutes. If the crust is looking golden brown, cover the casserole loosely with foil and continue baking until the eggs are set. This will prevent the crust from burning.
- Allow the casserole to rest for about 10 minutes before slicing and serving. Garnish with chives, green onions, or parsley.
Notes
- Crescent dough options: You can use seamless crescent dough sheets or regular crescent rolls. If using regular rolls, pinch the perforations together to seal them and prevent the egg mixture from seeping through.
- Bacon shortcut: To save time, use two packages of fully cooked bacon instead of cooking it yourself.
- Adding vegetables: If you want to add bell peppers, onions, mushrooms, or other veggies, sauté them first to soften and remove excess moisture.
- Make ahead: Assemble the casserole the night before, cover tightly, and refrigerate for up to 8 hours. Bake as directed, adding a few extra minutes if needed.
- Storage: Refrigerate leftovers in an airtight container for up to 2 days, or freeze for up to 2 months.
- Reheating: Warm in a 350°F oven for about 20 minutes, or microwave individual slices for 30-60 seconds.
- Doneness cue: The casserole is ready when the eggs are fully set (not jiggly in the center) and a knife inserted comes out clean.
- Prevent burning: If the top browns too quickly, tent loosely with foil while the eggs finish cooking.
Nutrition
Originally published in March, 2018, this post was updated in December, 2025.
Love this! Can’t wait to try!
Mmmmm…bacon! 🙂
Does this freeze well?
Hi, Kim! I haven’t tried freezing this particular breakfast casserole, but I think it should work fine. I would bake it first, allow it to cool completely, and then wrap tightly and freeze. Thaw in the fridge overnight, allow to come to room temp on the counter when ready to bake, and then reheat at 350 degrees F until warmed through. You may need to cover it loosely with foil while reheating so that it doesn’t get too dark on top. Enjoy!
I’ve got this in the oven now! It smells so good. I can’t wait to eat it. We are topping it with salsa, and green onions. The kids want it plain. Either way a great, easy, and delicious meal. Thank you!
That’s great, Melissa! Enjoy! 🙂
2 Cups of milk is way too much! Maybe 1/2 cup. It was a drippy liquid mess
I wishhhh we had crescent rolls here so I could make this! I’m going to have to come up with a DIY version!
Oh, man…do you have something similar like refrigerated croissant dough? It’s the best!
Do you think this could be made the day before and put in the fridge till I put it in the oven the next morning?
Hi, Karin! Yes, I think it would be great as an overnight casserole!
What a great idea for using crescent rolls, I’m so excited to try this!
Yesss! This is such an easy way to enjoy them! 🙂
i am so trying this today…wondering what to do different with crescent rolls and a nice light dinner with a salad tonight…
also looking to make some like meals for a recovering friend…who needs some TLC
That’s great, Dennise! I hope that you and your friend enjoy the casserole. We love this meal! 🙂
Hey Blair, this recipe looks great, I’m making it tomorrow for our ladies brunch at church. Do you think I could add a little tomato? And, can I use sausage instead of bacon. That’s all I have. I know it won’t be as pretty, but will it work?
Hi, Tamara! Yes — you can definitely use some tomato. Jut make sure that it’s seeded and patted dry so that the juices don’t make the dish too watery. The sausage will work great — I’ve made it both ways! 🙂
I made this for my dinner tonight and I can’t wait to try it.im just waiting for it to cool so I can cut it up!
Awesome! Hope you love it, Jennifer Anne!
Hi there I have it in the oven now. I put sausage in mine along with the bacon. Can’t wait to eat it. Thanks for the recipe.❤️
Awesome! Enjoy!
First, I’d like to say THANK YOU! I was in a pinch for dinner and it was too nasty outside to head to the store, so I found this and thought, breakfast casserole for dinner if I have the stuff. I used more cheese, but other than that, followed the recipe exact. I baked bacon for the first time too, which went well. My husband and my daughter both came back for seconds, but I was right behind them haha! I will absolutely make this again, and may play around with ingredients, sausage or ham, etc. But this was FABULOUS!
Yay! I love when you can avoid a trip to the store by using ingredients that you already have at home. I’m so glad that you all enjoyed it!
Delicious and easy! Added green pepper and onion. This will be my go to for brunch!!
Thank you, Carrie! I’m so glad that you enjoyed it!
Thank you, this recipe is awesome! My husband put sriracha on it and it was even better!
Great! I bet it was perfect with that added hot sauce! 🙂
Hello
This looks amazing!
Have you ever doubled the recipe?
I am wanting to make this for a school staff/ teachers breakfast.
Hi! You can definitely double the recipe, but you would need to bake it in two separate 9 x 13-inch pans (unless you have one giant pan instead). I bet the teachers will love it! 🙂
I had crescent rolls on the verge of expiring, mushrooms and half an onion left over from the lasagna I made earlier in the week, 3 slices of slab bacon in the freezer, and 1/4 of a brie circle. Cooked the bacon, caramelized the onion, added mushrooms and then chopped bacon. Topped with brie for the 10 minutes. It looks amazing, lol!
Your version sounds amazing, Diane! Hope you enjoyed it! 🙂
Could I add thawed and drained frozen spinach? Would that
Mess up any physics of the dough rising???
Hi, Rebecca! Yes — I think that would be a delicious addition. Just make sure that you squeeze the spinach really dry. 🙂
Easier said than done but hopefully it’s good enough ..about to see !! Thanks for the recipes!!! Love them all!
My family really likes this breakfast casserole! Since we live at 6300 feet above sea level I have had to make some adjustments! Bake at 325 degrees for an hour and fifteen minutes loosely covered with foil! Remove the foil for the last 3-5 minutes of baking! Turns out perfect!! Thanks for the great recipe!
That’s great, Susan! I’m so glad that you’ve figured out how to make it work at your elevation. Thanks for sharing those details for any other readers in a similar situation!
This was an amazing recipe! I replaced the bacon with ham, because we have leftover ham from Christmas. Definitely making this again!
Thanks, Abby!
This recipe was great and delicious , easy to make, can prepare not before too. I also used this with Pillsbury flaky biscuits and cut them in small pieces. Abd mixed everything together added chopped ham, prosciutto and 1/4 cup half and half to give it a rick taste. I did it cook it longer about 10 minutes.. delicious
Thank you for the feedback, Linda. We’re so glad you enjoyed it!
Fabulous!!!! Delicious!!! Crowd pleaser
Wonderful! Thanks, Kakie!
Good but I used 12 eggs and 1/2 cup cottage cheese mixed in with egg.
Stirring egg 15 min into cooking and again last 5 min. Only one crescent roll package in glass cake pan.
Thank you for the feedback, Donna! We’re glad you were able to make it work for you.
it was great I used the honey cresents and it gave it just enough sweetness and I put in bacon and onions it turned out great
We’re so glad it turned out well for you, Cynthia! Thank you for trying it out and taking the time to leave a review.