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Crescent Roll Breakfast Casserole

A creamy and cheesy breakfast casserole made with flaky crescent rolls, eggs, and customizable toppings, perfect for busy mornings or weekend brunch.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the casserole
  • 1 can refrigerated crescent roll dough
  • 6 large eggs
  • 1 cup shredded cheese (cheddar or your favorite blend)
  • 1 cup milk
  • 1 cup diced bell peppers (any colors you like!)
  • 1 cup diced cooked potatoes (optional)
  • Salt and pepper to taste

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Lightly grease a 9x13 inch baking dish.
  3. Open the can of crescent roll dough. Unroll it and lay it flat in the bottom of the baking dish, pressing the seams together to create a solid crust.
  4. In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
  5. Sprinkle the diced bell peppers and cooked potatoes (if using) evenly over the crescent roll crust. Pour the egg mixture over the top, ensuring it covers all the ingredients.
  6. Sprinkle the shredded cheese evenly across the top.
Baking
  1. Place the casserole in the preheated oven and bake for 25-30 minutes, or until the eggs are set and the top is golden brown.
  2. Remove from the oven, let cool for a few minutes, slice into squares, and serve warm.

Notes

Customize your toppings with veggies, spices, or meats. Let the casserole cool for a few minutes before cutting to maintain its shape. Avoid sogginess by sautéing extra toppings before adding them.