addicted to recipes

all things food

  • home
  • recipes
  • travel
  • about me

Egg and Crescent Roll Breakfast Casserole with Breakfast Potatoes

December 11, 2010 By denise Leave a Comment

I love cooking with crescent rolls. Love it! But the only time I get to use them for breakfast is if I take a day off work and get up and cook. Which I did this week. Lots to get ready for Christmas don’t you know. One of my favorite things to eat at breakfast are the mini quiche like egg biscuits I made a while back. So why not just put it in a pan instead of muffin tins? So to shake things up a bit I did just that.

Now the next time I make this I won’t put any crescent rolls on the top of the dish because that was too much. I just had them leftover and thought why not add them to the top. I didn’t want to throw them away. I mean what else was I going to do with them. Well, in hindsight maybe a couple of “crescent rolls” would have been nice to have. Doh!


Egg and Crescent Roll Breakfast Casserole

Ingredients:

1 pkg Reduced-fat Pillsbury Crescent rolls
5 slices cooked bacon, crumbled (you could also use sausage or ham)
3 eggs (I used four and that was too much)
1/4 c Green and Red pepper, diced
1 1/2 Tbsp milk
Salt and pepper, to taste
1/4 c Cheddar cheese, shredded

Instructions:

Preheat oven to 400 degrees. Spray a 8×8 baking pan with Pam spray. Combine eggs, milk, peppers in a bowl and whisk together. Season with salt and pepper. Unroll your crescent rolls (don’t take apart) and put them on the bottom of the pan and a little should come up the sides. You will need to cut some of the dough off and hmmm might as well make some crescent rolls with it. Sprinkle about 1/2 of the bacon crumbs on top of the dough. Pour your egg mixture on top of the bacon. Sprinkle the remaining bacon and cheese over egg mixture. Bake for 20-25 minutes.

Note: You can also cook your bell peppers in a sauté pan with a little bit of olive oil before mixing with the eggs.

Breakfast Potatoes

Ingredients:

3 red potatoes, diced into small pieces
1 Tbsp olive oil
1/4 c Green and Red pepper
1/2 tsp parsley
1/2 tsp basil
Salt and pepper to taste

Instructions:

Heat olive oil in a skillet over medium high heat. Add peppers, potatoes and spices. Cover and cook over medium heat for about 20 minutes, stirring occasionally.

Related Posts Plugin for WordPress, Blogger...

Share this:

  • Email
  • Print
  • Facebook
  • Twitter

Filed Under: Breakfast, Recipes

« Sautéed Chicken Thighs with Lemon and Capers and Balsamic Green Beans
Martha Stewart Pumpkin Cookies with Brown Butter Icing »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Follow addicted 2 recipes!

Follow Us on FacebookFollow Us on Google+Follow Us on TwitterFollow Us on FlickrFollow Us on InstagramFollow Us on PinterestFollow Us on E-mail
Follow on Bloglovin

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Subscribe to the RSS Feed

RSS Feed RSS - Posts

RSS Feed RSS - Comments

Instagram

This error message is only visible to WordPress admins

Error: No posts found.

Make sure this account has posts available on instagram.com.

Top Posts

Sausage Potato Casserole
Tweets by @addicted2recipe

Top Pinned Posts

  • Maple Glazed Bacon-Wrapped Green Beans
  • Pumpkin Gingerbread Trifle
  • Oven Baked Tacos
  • Rudy’s Creamed Corn
  • Pecan Praline Mini Bundt Cakes

Amazon Associates Disclosure

Addicted 2 Recipes is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

My Amazon Store

Recipe Archive

Recipe Categories

I’m connected with…

I’m connected with…


Copyright © 2025 · Foodie Pro Theme On Genesis Framework · WordPress · Log in

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.