Ingredients
Scale
- 1 can (8 oz) refrigerated crescent rolls
- 6 large eggs
- 1/2 cup milk
- 1 cup shredded cheddar cheese
- 8 slices cooked bacon, crumbled
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped chives (optional)
Feel free to personalize this recipe to suit your family’s taste. Swap the bacon for cooked sausage or add some sautéed vegetables like bell peppers or mushrooms for a vegetarian twist. The beauty of this casserole lies in its versatility and the endless possibilities it offers to make it your own.
Instructions
- Preheat your oven to 375°F (190°C).
- Unroll the crescent rolls and press them into the bottom of a greased 9×13-inch baking dish, ensuring the entire bottom is covered.
- In a medium-sized bowl, whisk together the eggs, milk, salt, and pepper until well combined.
- Sprinkle the cooked, crumbled bacon evenly over the crescent roll layer.
- Pour the egg mixture over the bacon, ensuring even coverage.
- Top with shredded cheddar cheese and sprinkle with chives, if using.
- Bake in the preheated oven for 25-30 minutes, or until the eggs are set and the top is golden brown.
- Allow the casserole to cool for a few minutes before slicing into squares and serving.
Pro tip: Use a glass baking dish if you have one. I find it helps the bottom cook more evenly, preventing any soggy spots—a little trick I picked up from countless Sunday brunches at home.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International