I mean…it’s a breakfast casserole with bacon, eggs and Gruyère cheese. Over crescent rolls. Amen.
Your family will love this for breakfast, brunch or even dinner too. Enjoy!
This recipe serves six to eight.
1 can of Crescent Rolls
10 to 12 slices of bacon, cooked to crisp and then chopped into pieces
1/2 cup milk
good pinch of Salt & Pepper
3/4 cup shredded Gruyère cheese
3/4 cup shredded cheddar cheese (I used a sharp white cheddar)
about 8 green onions, chopped
Preheat your oven to 350 degrees.
Spread your Crescent Roll dough across the bottom of a greased (I use Pam) 9×13 baking dish. Make sure to press down on the seems so that it’s completely covering the dish. Set aside.
Meanwhile, whisk your eggs in a small bowl with milk and S&P. Stir in your chopped bacon, cheeses and green onions. Pour your egg mixture on top of the crescent roll layer.
At this point, you can cover and refrigerate until you’re ready to cook it the next morning or you can go ahead and pop it in the oven for 25 to 30 minutes. The edges will be brown and the center not wobbly when it’s done.
Remove from oven, slice into squares and serve.
Cheese, bacon, onions, eggs…perfection.