I make this breakfast casserole all the time! It’s perfect to whip up for company, get togethers, or just weekend breakfast at home. This recipe is easy to customize to your liking, but the basic assembly is the same. Chances are you probably have everything you need to make this already in your fridge. Here’s how to make egg casserole with crescent rolls.
There are so many different variations of egg casseroles which is why they are fun to make! I started adding crescent rolls to the bottom of mine, and we haven’t looked back! This particular day, I made half of the casserole for adults (onions and peppers), and half for the kids (meat and cheese).
Egg Casserole With Crescent Rolls
Ingredients:
- 1 tube crescent rolls
- meat of choice (I used mild italian sausage here)
- veggies of choice (I used peppers and onions here)
- 8 eggs
- 1 cup milk
- 1 cup cheese of choice (I used Colby Jack)
- salt & pepper to taste
Instructions:
- Roll out crescent rolls in an uncreased 9 x 13 pan. These don’t have to be perfect, just stretch them out so they cover the bottom.
- Cook meat and veggies. Add on top of crescent rolls.
- In a separate bowl, stir together eggs, milk, cheese, and salt and pepper.
- Carefully pour egg mixture over the crescents, meat, and veggies.
- Bake at 375 degrees for about 25 minutes or until crescents are cooked through.
This is a recipe that is hard to screw up and it doesn’t require any prep the night before like many egg casseroles! You could make this all veggies too! It’s fun to switch it up and come up with new ingredients to throw in!
I hope you find this egg casserole with crescent rolls recipe easy to make and that you enjoy it! I’m sure it will be come a staple in your home too. Thanks for stopping by! XO