Crescent Roll Breakfast Casserole

Have your eggs and crescent rolls too with this casserole bake that’s fun and easy to make on a weekend morning. If you like the idea of a savory breakfast strata or crave scallion cream cheese and toasted everything bagels, then this will make a lot of sense. All you need to do is pop a fresh can of crescent rolls, stuff with scallion cream cheese, and roll. Sprinkle with everything bagel seasoning and bake in a frittata-style, savory egg custard. It will fit perfectly on the center of a breakfast table with each person taking their designated crescent roll slices.

How To Make Crescent Roll Breakfast Casserole

INGREDIENTS

• Cream Cheese: I used cold cream cheese to prevent it from melting out of the roll as the casserole bakes.
• Scallions: A variety of cream cheese flavors would work great here, but scallion is not only easy to make, but adds the ideal flavor pairing.
• Crescent Rolls: Canned crescent rolls are a grocery store hack we use again and again (lookin’ at you, chicken Parm pinwheels), and they work perfectly to hold our cream cheese mixture in this breakfast casserole.
• Eggs: This is a hearty casserole, so around 6 eggs work best to create the mixture.
• Whole Milk & Heavy Cream: Whole milk and heavy cream combine to make the egg mixture rich and decadent.
• Gouda: I love Gouda in this casserole, but you can use whatever your heart desires. If you want pepper Jack, go for it. White cheddar or Colby Jack would be great too. It’s pretty versatile.
• Everything Bagel Seasoning: Can’t find everything bagel seasoning? That’s just fine! We have a everything bagel seasoning recipe for that too. All you need is black and white sesame seeds, garlic and onion flakes, poppy seeds, and salt.
  

STEP-BY-STEP INSTRUCTIONS

After preheating your oven to 350°, grease a baking dish well with butter. Don’t skip this step—you don’t want your casserole to stick to your baking dish. Then grab a small bowl, and mix the cream cheese, scallions, and 1/2 tsp. salt, using a fork. Once smooth and combined, give it a taste to make sure you don’t want to add more salt. Tip: Even though your cream cheese will be cold, if you use a sturdy spatula or metal spoon to mix in the scallions, you shouldn't have an issue working with it.

Now, get a work surface ready and grab your crescent rolls. Spread each one out completely, then divide the cream cheese mixture among the rolls. Arrange the mixture on the top of the widest part of the crescent roll, and be careful not to add too much filling.

Roll up the dough from the wide top to the bottom to create a crescent roll that encloses the cream cheese mixture. Then arrange each crescent roll in a diagonal in your baking dish.

Now we can make our egg mixture. Grab a medium bowl and whisk together the eggs, milk, cream, and shredded Gouda. Once combined, season with a bit of salt. Once the mixture is combined and seasoned with salt, pour the mixture into the baking dish around the rolls. Avoid pouring directly on top of the rolls—the mixture is supposed to surround the rolls, not cover them.

Once it's all is evenly distributed around the rolls, sprinkle a bit of everything bagel seasoning on top of each roll.

Bake the casserole until the eggs are puffy and set (no runny mixture here), and the top of the rolls are golden brown. This should take around 30 to 35 minutes. Once done, let it cool around 10 minutes before serving. Top with more sliced scallions and hot sauce if you’re feeling extra.

The full list of ingredients and instructions can be found in the recipe below.

Recipe Tips

• Butter the baking pan: No need for parchment! Make sure to butter your pan well so you can remove each slice easily; otherwise, a nonstick pan will work too if you’re not too worried about presentation.

Storage

Let cool and store in an airtight container (or wrap in foil) in the refrigerator for up to 2 days. Reheat in the microwave or in a toaster oven until warmed through.