Crescent Roll Breakfast Casserole

Craving a hearty, comforting breakfast that’s easy to prepare and guaranteed to please a crowd? I absolutely love making this Crescent Roll Breakfast Casserole because it combines flaky crescent rolls, crispy bacon, rich eggs, and melty cheddar cheese into one satisfying dish. It’s perfect for busy mornings, weekend brunches, or even holiday breakfasts when I want something filling without spending hours in the kitchen. This breakfast casserole is warm, savory, and incredibly simple—yet it tastes like a homemade classic every time.

Ingredients List

Main Ingredients

• 2 (8-ounce) cans Pillsbury refrigerated crescent rolls or crescent dough sheets

• 1 ½ cups cooked bacon, chopped

• 1 cup sharp cheddar cheese, freshly grated

• 6 large eggs

• 2 cups whole milk

• Kosher salt, to taste

• Ground black pepper, to taste

Optional Garnishes

• Fresh chives, finely chopped

• Sliced green onions

• Fresh parsley, chopped

Using high-quality ingredients really makes a difference in flavor. I prefer sharp cheddar for its bold taste, and freshly cooked bacon adds that irresistible smoky crunch to the casserole.

Required Kitchen Tools

Before I start assembling my Crescent Roll Breakfast Casserole, I make sure I have these essential kitchen tools ready to go:

1. 9×13-inch Baking Dish: This size is perfect for evenly baking the casserole and allowing the crescent roll base to puff up beautifully.

2. Mixing Bowl: I use a large bowl to whisk together the eggs, milk, and seasonings until smooth.

3. Whisk or Fork: Helpful for blending the eggs and milk into a consistent custard.

4. Cutting Board and Knife: Essential for chopping cooked bacon and preparing any optional garnishes.

5. Measuring Cups: To accurately measure milk and cheese for consistent results.

6. Nonstick Cooking Spray or Butter: To grease the baking dish and prevent sticking.

Crescent Roll Preparation

Preparing the crescent roll base is one of my favorite parts of this recipe because it sets the foundation for the entire casserole. The buttery, flaky texture pairs perfectly with the savory egg and bacon filling.

Preparing the Crescent Roll Base

I start by preheating my oven to 375°F (190°C) and lightly greasing a 9×13-inch baking dish with nonstick spray or butter. Next, I unroll the crescent dough and gently press it into the bottom of the baking dish. If I’m using crescent rolls instead of dough sheets, I pinch the seams together to create one even layer. This step is important because it prevents gaps and ensures the casserole bakes evenly.

Once the dough is pressed firmly into the dish, I slightly press it up the sides to form a shallow crust. This helps hold the egg mixture and gives the casserole a delicious, golden-brown base after baking.

Layering the Savory Filling

After the crescent roll dough is ready, I evenly sprinkle the chopped, cooked bacon over the dough. I make sure the bacon is spread out so every bite gets a bit of that smoky flavor. Next, I sprinkle the grated sharp cheddar cheese over the bacon. The cheese melts beautifully during baking and adds richness to the dish.

At this point, the casserole already smells amazing, and it’s ready for the egg mixture that brings everything together.

The egg mixture is what transforms simple ingredients into a rich, fluffy, and satisfying breakfast casserole. I always take a little extra care here to ensure the texture turns out just right.

Mixing the Egg Custard

In a large mixing bowl, I crack the 6 large eggs and whisk them until the yolks and whites are fully combined. Then, I slowly pour in the 2 cups of whole milk, whisking continuously to create a smooth, creamy mixture. I season the eggs generously with kosher salt and freshly ground black pepper, adjusting to taste.

Once the mixture is well blended, I carefully pour it over the layered crescent rolls, bacon, and cheese in the baking dish. I make sure the egg mixture spreads evenly, soaking into the dough and filling every corner of the casserole. This step ensures a soft, custardy interior once baked.

Baking the Breakfast Casserole

I place the dish on the center rack of the preheated oven and bake it at 375°F (190°C) for 35–40 minutes. As it bakes, the crescent roll base becomes golden and flaky, while the egg mixture sets perfectly.

I know the casserole is done when the center is firm, the top is lightly golden, and a knife inserted into the middle comes out clean. If the top starts browning too quickly, I loosely cover it with aluminum foil for the last few minutes of baking.

Once baked, I remove the casserole from the oven and let it rest for about 5–10 minutes. This resting time helps the layers set and makes slicing much easier.