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Crescent Roll Breakfast Casserole

A golden, cheesy breakfast casserole featuring layers of fluffy eggs, crispy bacon, melted cheddar cheese, and buttery crescent roll dough. Perfect for make-ahead mornings, holiday brunches, or feeding a crowd with minimal effort.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American, Comfort Food
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Casserole Base
  • 2 cans refrigerated crescent roll dough 8 oz each
  • 8 large eggs
  • 0.25 cup whole milk or heavy cream
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.25 tsp garlic powder
  • 0.25 tsp onion powder
Filling
  • 1 pound bacon cooked and crumbled
  • 2 cups shredded cheddar cheese divided
  • 0.25 cup green onions chopped, optional
  • 2 tbsp unsalted butter melted
Garnish
  • fresh parsley chopped
  • additional green onions for topping

Equipment

  • 9x13 inch baking dish
  • Large mixing bowl
  • Whisk
  • Large skillet
  • Pastry brush
  • Aluminum foil

Method
 

  1. Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish generously with butter or cooking spray.
  2. Unroll one can of crescent roll dough and press into the bottom of the baking dish, stretching to cover and pinching seams together.
  3. In a large bowl, whisk together eggs, milk, salt, pepper, garlic powder, and onion powder until well combined.
  4. Cook bacon in a skillet over medium heat until crispy, 8-10 minutes. Drain on paper towels and crumble into pieces.
  5. Sprinkle 1 cup of shredded cheddar cheese evenly over the crescent dough base.
  6. Pour the egg mixture evenly over the cheese layer, spreading gently for even coverage.
  7. Distribute crumbled bacon and optional green onions evenly over the egg mixture.
  8. Sprinkle remaining 1 cup of cheese over the bacon layer.
  9. Unroll the second can of crescent dough and lay over the top, stretching to cover. Pinch seams and seal edges.
  10. Brush top layer with melted butter for golden color.
  11. Cover with foil and bake 25 minutes. Remove foil and bake 15-20 minutes more until golden brown and eggs are set.
  12. Let rest 5-10 minutes before cutting. Garnish with parsley and green onions. Serve warm.

Notes

Make ahead: Assemble the night before, cover and refrigerate. Add 5-10 minutes to covered baking time. Leftovers keep 4 days refrigerated or freeze individual portions up to 2 months. Customize with sausage, ham, different cheeses, or vegetables.