I made up this recipe for Christmas morning and was pleasantly surprised at how good it was. I basically combined a bunch of recipes I saw online and adjusted for what I had on hand – anytime that turns out good, it’s a shocker. This is the first time I made a breakfast casserole with crescent rolls on the bottom and it was delicious!
I made this for our small family of 4, so if you need to feed more you can just increase the ingredients and bake in a basic 9×13” pan.
Egg & crescent roll breakfast casserole
Feeds 4-6
Ingredients:
- 6 eggs
- 1/8 cup milk
- dash of nutmeg
- salt
- pepper
- 1/2 can of crescent rolls
- 1/2 cup cheddar cheese
- ham, mushrooms, green pepper, onions
Directions:
- Preheat oven to 350.
- Spray 8×9.5” baking pan with cooking spray.
- Unroll crescent and lay half the can (4 crescents) into bottom of pan (don’t pull them apart). Stretch crescents to fit in bottom of pan.
- Put your vegetables, meat, etc. and half the cheese on top of crescents.
- Mix eggs, milk, nutmeg, salt and pepper. Pour over casserole.
- Top with remaining cheese.
- Bake for 35 minutes or until eggs have set in middle.
- Cut & serve.
