Breakfast casseroles are easy to make and always crowd pleasers. They make a great entree to serve for a Saturday breakfast with family or a brunch get together with friends.
Crock-Pot Bacon and Crescent Roll Casserole
Breakfast casseroles are my lazy day go to. They are easy to make and have a great taste. And, I know I always have the ingredients on hand. The main ingredient in this casserole is the refrigerated crescent rolls.
Do not have crescent rolls? You can substitute refrigerated biscuits. Cut the biscuits into 8 pieces and add them to the slow cooker. Mix the remaining ingredients and pour over the biscuits. Cook according to the instructions.
Serve directly from the crock-pot or cut into squares and set out on plates for people to serve themselves.
Serve with OJ and enjoy!
More recipes like this:
Bacon and Egg Breakfast Casserole
Crock-Pot Bacon and Crescent Roll Casserole
Ingredients
- 1 8oz Refrigerated Crescent Rolls
- 1 12oz bacon cooked,drained and chopped
- 6 Medium Eggs
- 1 Cup Milk
- 1 1/2 Cups Shredded Mozzarella Cheese
- 1/2 Cup Shredded Cheddar Cheese
- 1/2 Teaspoon Kosher Salt
- 1/4 Teaspoon Black Pepper
Instructions
- Unroll the crescent rolls in the crock-pot casserole dish, sealing the seams.
- On the stove top, cook the bacon, Drain any dripping and chop the bacon.
- Sprinkle the bacon and cheese over the top of the crescent rolls.
- In a medium bowl, whisk the eggs, milk, salt and pepper. Pour the liquid over the top of the bacon.
- Cover and Cook on HIGH for 2 hours or until the middle has set.
- Serve on WARM. Enjoy.
