Description
A delightful breakfast casserole featuring a flaky crescent roll base, crispy bacon, and cheddar cheese, all brought together with ranch seasoning.
Ingredients
- 1 can (8 oz) refrigerated crescent rolls
- 1½ pounds bacon, cooked and chopped
- 1½ cups shredded cheddar cheese
- 1½ tablespoons ranch dressing mix
- 6 large eggs
- ½ cup milk
- ½ teaspoon black pepper
Instructions
- Preheat your oven to 350°F and lightly coat a 9×13-inch baking dish with cooking spray.
- Unroll the crescent roll dough and press it evenly into the bottom of your prepared pan, pinching together all the seams.
- Sprinkle the cooked, chopped bacon evenly over the crescent roll base.
- Scatter the shredded cheddar cheese over the bacon layer.
- In a bowl, whisk together the eggs, milk, ranch dressing mix, and pepper until combined and slightly frothy.
- Pour the egg mixture over the bacon and cheese, allowing it to settle into the corners.
- Bake for 25 to 35 minutes, checking at the 25-minute mark, until the center no longer jiggles and the top is lightly golden.
- Let the casserole sit for 5 minutes before slicing and serving.
Notes
This casserole can be prepared the night before and stored in the refrigerator. Add 5 extra minutes to the cook time if baking from cold.
- Prep Time: 15
- Cook Time: 30
- Category: Breakfast
- Method: Baking
- Cuisine: American