Description
A delightful breakfast casserole with a flaky crescent roll base, crispy bacon, shredded cheddar cheese, and ranch seasoning, perfect for feeding a crowd.
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 perforated seams.
- Sprinkle your 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 slowly over the bacon and cheese, allowing it to settle in.
- Bake for 25 to 35 minutes, checking at the 25-minute mark until the center is set and the top is lightly golden.
- Let the casserole sit for 5 minutes before serving.
Notes
Cook bacon until crispy to avoid a soggy crust. Assemble the night before for a quicker morning bake.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American