Bacon & Egg Breakfast Casserole

Judy Wisniewski


I found this recipe on a blog site they used sausage & tyme, my hubby not a fan of tyme.

Since we love our bacon, I changed it up and seasoned it to our palate. My husband and daughter loved it, something different an easy alternative to the same old bacon and eggs.


★★★★★ 2 votes

25 Min
20 Min


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1 lb
1 pkg
refrigerated crescent rolls
1 1/2 c
shredded colby & cheddar cheese
1/4 c
1 tsp
tastefully simple onion onion
1 tsp
onion powder
salt and pepper to taste

How to Make Bacon & Egg Breakfast Casserole


  • 1Pre heat the oven to 400 degrees, cook the bacon until it is crisp, drain on a paper towel
  • 2Spray a 9x13 glass baking dish with pam , roll out the crescent rolls in the baking dish pinching the seams closed, this will be your bottom crust
  • 3whisk the eggs and milk together add the onion seasoning, salt and pepper to this mixture
  • 4break the bacon up and spread on top of the crescent roll dough
  • 5next add the cheese
  • 6next pour the egg mixture evenly across
  • 7bake in the 400 degree oven for 20 mins or until the eggs are cooked through, remove from the oven allow to sit for 5 mins, slice and enjoy

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About Bacon & Egg Breakfast Casserole

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