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.
Hi Blair! So just six eggs with two cups
Of milk works? Feeling like I need more eggs for it seem eggy and filling enough for a meal?
Hi Chrissy,
We find that ratio works well! More liquid tends to become a little soggy. If you want a heartier egg casserole, try our sausage egg and cheese casserole or ham and egg casserole instead.