Skillet Crescent Roll Breakfast Casserole Recipe

Sideview of a gold pie server topped with a slice of crescent breakfast casserole being lifted from a cast iron skillet. Hostess At Heart

No ratings yet

Skillet Crescent Roll Breakfast Casserole Recipe

This Crescent Roll Breakfast Casserole is filled with fluffy eggs, crisp bacon, and gooey cheese. This recipe couldn’t be easier with store-bought crescent rolls and on the table in about 45 minutes.

Prep Time 10

Cook Time 35

Total Time 45

Servings

Author Julie Menghini

Cook ModePrevent your screen from going dark

Ingredients

US Customary - Metric

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

Store any leftovers, covered in the fridge for up to 3 days. To reheat, microwave in 30-second increments at 50% power until it is heated through.

You can freeze leftovers too. I would suggest slicing it and placing in an airtight container to freeze for up to 3 months. Thaw in the fridge. When you are ready to eat, warm in the microwave. A word of warning though: canned crescent rolls are not always at their best when reheated. This recipe is definitely better when eaten fresh.

I used a 12” skillet and 2 tubes of crescent rolls were enough. If you are using a casserole dish or a pie plate, you may end up needing more or less to go all the way around the edge.

I used Pillsbury canned crescent rolls.

Although I used bell pepper and bacon, there are a variety of combinations that you could create. Anything that you love in an omelet will work. Or make an Egg’s Benedict

Top with hollandaise sauce.

Want to make your life even easier? Purchase pre-cooked bacon for this recipe.

Nutrition

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.

Tried this recipe? That's awesome!Mention @hostessatheart or tag #hostessatheart!