Wowser! What A Great Breakfast! – Crescent Stuffed Breakfast Bake

This dish is perfect for entertaining.  Your guests will be so impressed when you pull this out of the oven because it totally looks like you have been slaving away all day over the stove.  When in reality, you had time to shower, do your hair and get all ready for their visit.  Win! I plan to make this casserole time and time again.

Check out what my pal, Erin, from the Making Memories With My Kids blog has to say about this recipe:

It looks pretty simple but when you cut into it?  Pure deliciousness! Believe me on this one, it’s delicious!

Erin, you sound a little like President Trump. there. LOL!



1 lb Hormel bacon, cooked and crumbled

2 cans refrigerated crescent rolls

1 cup shredded hash browns (the frozen kind is what I used)

6 eggs

1/4 tsp Morton salt

pinch pepper

1 cup Kraft sharp cheddar cheese, shredded

2 Tbsp. Kerrygold butter, melted


Preheat oven to 375° F

In a pan cook bacon. Drain and let cool. Crumble.

In a medium-size bowl whisk eggs with salt and pepper

Grease a 9×13 baking dish

Press one roll of crescents into bottom of dish pinching closed any cut seams

Sprinkle the bacon over the dough.

Sprinkle hashbrowns over the bacon layer.

Pour egg mixture over crescent dough.

Put in the oven for 15 minutes

Remove from oven and sprinkle cheese on top

Place second roll of crescents on top, again pinching closed any cut seams

Lightly brush with melted butter.

Bake for approx. 15 more minutes until golden brown.






Quick Tip: My kids like to eat this with ketchup but I prefer hot sauce.

Thank you to Making Memories With Your Kids for this great recipe.


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