Crescent Roll Breakfast Casserole

5 from 8 votes

Crescent Roll Breakfast Casserole

A simple, crowd-pleasing breakfast casserole made with just 5 ingredients. Flaky crescent roll dough forms the base for layers of savory bacon, melted cheddar cheese, and fluffy baked eggs. Perfect for weekend brunch, holiday mornings, or an easy breakfast-for-dinner!

Course Breakfast, Brunch

Cuisine American

Keyword breakfast casserole using crescent rolls, breakfast casserole with crescent rolls, crescent roll breakfast casserole, easy breakfast casserole

Prep Time 10

Cook Time 40

Resting Time 10

Total Time 1

Servings servings

Calories 375kcal

Author Blair Lonergan

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.

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