Description
This Crescent Roll Breakfast Casserole is a delicious and filling dish perfect for breakfast or brunch. With layers of flaky crescent roll crust, savory sausage or bacon, colorful vegetables, fluffy eggs, and melted cheddar cheese, this casserole is sure to please a crowd.
Ingredients
Scale
Crescent Roll Crust:
- 1 can (8 oz) refrigerated crescent rolls
Filling:
- 1 tablespoon olive oil
- ½ cup chopped onion
- 1 cup diced bell peppers (any color)
- 1 cup breakfast sausage or cooked bacon (crumbled)
- 6 large eggs
- ½ cup milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup shredded cheddar cheese
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish. Unroll the crescent roll dough and press it into the bottom of the dish, sealing any seams to form a solid crust.
- Sauté Vegetables: In a skillet over medium heat, add olive oil and sauté the onion and bell peppers for about 3–4 minutes until softened. Add the cooked sausage or bacon and stir to combine.
- Prepare Egg Mixture: In a medium bowl, whisk together the eggs, milk, salt, and pepper.
- Assemble and Bake: Spread the cooked sausage and veggie mixture evenly over the crescent roll crust. Pour the egg mixture over the top, then sprinkle with shredded cheddar cheese. Bake for 30–35 minutes or until the eggs are set and the top is golden. Let cool for 5 minutes before slicing and serving.
Notes
- Feel free to swap sausage for bacon or make it vegetarian by skipping the meat and adding mushrooms or spinach.
- This casserole can be made ahead and refrigerated overnight before baking in the morning.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 290
- Sugar: 3g
- Sodium: 540mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 190mg
