Skillet Crescent Roll Breakfast Casserole Recipe
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Start your morning with this simple yet satisfying skillet-made crescent roll breakfast casserole. A store-bought flaky, buttery crescent roll crust is filled with fluffy eggs, gooey cheese, and crisp bacon. This easy-to-serve morning meal will keep you full for hours.
Not only is this simple skillet-made crescent roll breakfast casserole delicious, but it’s also so easy to make. From start to finish, you can serve this gorgeous casserole in less than 45 minutes making it perfect for breakfast on the weekend or holiday brunches.
Ingredients for Crescent Roll Breakfast Casserole
All of the ingredients are listed on the recipe, but I wanted to share a couple of important notes here.
Crescent Roll Dough. We used the Pillsbury canned crescent rolls. You can use any puff pastry dough, thawed and formed as shown. For a 12″ skillet we needed two tubes.
Cheese. Although we suggest cheddar, you can make the recipe by using what you have on hand. Colby Jack, Havarti, Mozzarella, Mexican Cheese blend, and Parmesan can all be used in various combinations to make a great casserole.
Cooked Bacon. I have found that the regular thickness (not thick cut) bacon works best and is easiest to cook ahead. I like to use my kitchen scissors to cut bite-size strips of bacon directly into my skillet to make it cook faster.
How To Make a Skillet Crescent Roll Breakfast Casserole
Please note, that the printable recipe card has the full list of ingredients, quantities, complete instructions, and nutritional information. The following is a quick overview of the recipe.
First, chop all the veggies. Cook and drain your bacon. Spray your 12″ cast iron skillet, or a large casserole dish.
Line the bottom of your skillet with one tube of the crescent roll dough, sealing any perforations and smoothing out the dough until it fits. Trim the excess. For the second tube of dough into crescents, and place them around the edges of the pan.
Beat the eggs with the milk and seasoning.
Add the veggies and meat and half the cheese. Pour the mixture into the skillet.
Bake your crescent roll breakfast casserole for thirty minutes, until it is no longer jiggly. Add the remaining cheese and bake for five more minutes. If you want the cheese to brown, the last minute can be on the broil setting, but watch it closely.
Let the dish stand for five minutes and top it with diced green onions before serving.
Hostess Tips and Variations
This recipe uses bell pepper and bacon, but any combination that you love in an omelet will work. It cries out to be customized! Sausage and onions. Green peppers and ham. Mushrooms and red peppers. Pesto, basil, and tomatoes. So many options! Or make an Egg’s Benedict version topped with hollandaise sauce.
Increase the heat by adding a little hot sauce or red pepper flakes to the mix or increase the cayenne pepper or ancho chili powder. You can also add diced jalapenos or poblanos for heat.
Kids will want to drizzle the casserole with maple syrup for good measure. It’s fine. Everything is fine. No worries.
How to Serve
Perfect as part of a brunch, serve the crescent roll breakfast casserole with crisp bacon, fruit salad, sliced cheese, and a sweet homemade bakery such as soft and tender banana bread or these glorious cinnamon rolls. For brunch, our baked French Bread Casserole is a quick and easy recipe too.
Frequently Asked Questions
How do I know when my breakfast casserole is cooked?
The eggs will stop being jiggly, and a knife inserted in the center will come out with only cooked eggs on it. It will also firm up as it rests.
Can I use Egg Beaters?
For convenience, you can use egg beaters and pre-cooked bacon from the store. You may have to increase the baking time needed.
Why bake in Cast Iron?
Cast iron construction offers superior heat retention, maintaining a consistent temperature and cooking food evenly throughout. Another great thing about cast iron is that it can start on the stovetop and move to the oven.
Do I have to use a cast iron skillet?
No, you can use an enameled cast iron Dutch oven a casserole baking dish or even a couple of pie plates as long as your baking dish of choice is oven-safe. It may take a few minutes longer to bake your crescent roll casserole.
Can this be made ahead of time?
Yes. Kinda. You can make the filling the day before. But you can’t really put it all together until you are ready to bake it.
How To Reheat & Store Your Breakfast Casserole
Best way to store
Keep your leftovers in the refrigerator for up to four days covered for 3 to 5 days.
Can I freeze the Crescent Roll Breakfast Casserole?
Yes. Remove from the skillet and freeze the whole casserole or individual portions wrapped in plastic wrap and a layer of aluminum foil. For best results, thaw overnight in the refrigerator.
How to reheat Crescent Roll Breakfast Casserole
For individual servings, the microwave is the easiest choice. A minute or so will do the trick. For larger portions, the oven or air fryer are great alternatives. Set to 400ºF, bake until hot throughout, 15 to 20 minutes.
If you enjoyed our Crescent Roll Breakfast Casserole, you’re going to love these recipes!
Our French Toast Muffins would be the perfect complement to the above recipe and it can be refrigerated overnight and baked in the morning to keep everything super easy. You’ll also love our Blueberry Puff Pastry Recipe or the classic Italian Sausage and Potatoes.
I hope you enjoyed this delicious recipe as much as we do. Drop me a comment below, and don’t forget to give it a star rating. ⭐⭐⭐⭐⭐. Your comments and ratings help others decide if this recipe is for them too.
I hope you enjoyed this delicious recipe as much as we do. Drop me a comment below, and don’t forget to give it a star rating. ⭐⭐⭐⭐⭐. Your comments and ratings help others decide if this recipe is for them too.
Skillet Crescent Roll Breakfast Casserole Recipe
Ingredients
- 2 tubes 8 rolls in each tube, 16 rolls in total crescent rolls
- ¼ cup whole milk
- 6 large eggs
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp cayenne pepper
- ½ cup bell pepper chopped
- ½ cup cooked bacon or bacon bits
- 1 cup shredded cheddar divided
- 2 green onions thinly sliced
- fresh parsley for garnish optional
Instructions
- Preheat your oven to 400 °F. Grease a 12” oven-safe skillet with cooking spray or butter.
- In your prepared skillet, use one tube of crescent rolls for the base of the casserole. Simply press a single layer of the tube into the bottom of the skillet using your fingertips. Be sure to press any seams together. Trim any excess, you want the layer to be as even as possible. Roll the second tube into the usual crescent roll shape and place around the outside edge of the pan. Set aside for a moment.
- In a medium mixing bowl, whisk together the milk, eggs, salt, black pepper and cayenne pepper.
- Add the diced bell pepper, bacon bits and just half of the shredded cheese. Stir to mix evenly.
- Pour the egg mixture into the unbaked crescent rolls.
- Bake for 30 minutes, rotating once about 20 minutes into baking. If you find that the crescent rolls are getting too dark when baking, use some tin foil to cover just the crescent roll crust. The middle of the casserole should no longer be jiggly.
- Remove from the oven and top with the remainder of the cheese. Place back into the oven and bake for an additional 5-7 minutes or until the cheese is bubbly.
- Top with the sliced green onions and let stand for 5 minutes before slicing and serving hot.
Notes
Nutrition
Nutritional Disclaimer
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
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