Kelly's Breakfast Casserole
"This casserole is great when having a large amount of people over, or just for a lazy Saturday morning. I am going to post my original recipe, but I change it up all of the time! I make this on holiday mornings."
- Ready In:
- 40mins
- Ingredients:
- 7
- Serves:
-
6-8
ingredients
- 1 (8 ounce) can refrigerated crescent dinner rolls
- 1⁄2 lb bacon
- 8 large eggs
- 1⁄4 cup heavy cream
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1 cup cheddar cheese
directions
- Preheat oven to 350°F
- I use a 9x9 inch stoneware pan, but you can really use any type of square or rectangular pan.
- Unroll crescent rolls, but do not separate! press it into the bottom of the pan, pressing the perforations together to make your crust.
- Brown your breakfast meat and drain on paper towels. Sprinkle evenly over the crust.
- Top with 1/2 of the cheese.
- Scramble the eggs, cream, salt and pepper together and our over the crust.
- Bake for about 30 minutes, or until the eggs set.
- Sprinkle with the other half of the cheese. Let it sit for about 5 minutes when you take it out of the oven to set.
- Variations: Mexican style- use chorizo, green chilies, and pepper jack cheese. Parisian- use steamed asparagus, mushrooms, and parmesan cheese. Italian- use pancetta, sun-dried tomatoes, fresh basil, and parmesan cheese.
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RECIPE SUBMITTED BY
I live outside of Raleigh, N.C. I work for a dental practice, but I am a major foodie! I love to cook and entertain. Also ride my horse, golf, and hang out with friends and my family. Giada DeLaurentis and Barefoot Contessa cookbooks and shows are my favorite, but I watch and read any for fun! I was previously registered as KellyinNC on recipezaar and have three recipes under that name.
Food and cooking are my passions. Cooking relaxes me after a long day!
