I love making breakfast casseroles. You use all the same ingredients you would normally make for breakfast like bacon and scrambled eggs and biscuits or toast. But it’s all in one dish and even better! I love how the flavors all meld together and give you a delicious savory breakfast you can enjoy all week! If it lasts that long! This one won’t. This is one of those “make-it-once-and-you’ll-make-it-time-and-time-again” breakfast casseroles. The eggs are so fluffy and cheesy and the crust so flaky and light with just a hint of honey. Try it this weekend. You’ll love it!
Croissant Breakfast Casserole
8 slices cooked bacon, crumbled
2 tubes crescent rolls (I used Honey Butter flavor)
5 large eggs
1 cup whole milk (do not use low fat or fat free)
½ cup heavy cream
Salt and pepper
2 cups cheddar cheese
Preheat oven to 350 degrees. Spray a 9 x 13 baking dish with cooking spray.
Follow the directions on the crescent roll label to roll them and then place each one side by side in the bottom of the baking dish.
In a large bowl, whisk together the eggs, milk, and cream until well blended. Season with salt and pepper. Add in the crumbled bacon and the cheese and mix well. Pour mixture over the crescent rolls.
Bake until the rolls are golden brown and slightly crusty on top and the egg mixture is set, about 25 minutes. Serve warm.
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