Crescent Roll Breakfast Bake starts with refrigerated crescent rolls. The bacon, spinach, and cheese totally make this dish!
You guys. I LOVE a good breakfast casserole recipe. I mean L. O. V. E. In my family we usually reserve them for holidays, I think because it’s the easiest way to feed a crowd, but it makes them feel extra special whenever a casserole winds up on a table.
Last year, just before the holidays, I made you this Christmas morning casserole. It’s basically everything I ever wanted my holiday breakfast to be, minus waffles.
Side Note: can someone get me a waffle iron, puh-leez?!!!
Anyway. That casserole remains as one of my favorite Food Fanatic recipes EVER. But on my own site, the thing that sends lots and lots and LOTS of people to me is this bacon spinach breakfast casserole recipe. It’s a winner, ya’ll.
And then I started thinking… what if I married the two things?!!
So I did. Plus I added all the awesomeness that is refrigerated crescent rolls. #winning
This Crescent Roll Breakfast Bake has EVERYTHING good about both recipes. Bacon? Yup. There’s plenty. Spinach? Got it! Crescent rolls covered in eggs and cheese? OMG, you guys. I really didn’t think those buttery, flaky crescent layers could get much better, but soaked in egg and cheese? Whoa. The rolls puff up while they bake and the other ingredients sort of settle around them. The spinach wilts a little in the cooking and, I don’t know about you, but I love some good wilted spinach.
This casserole actually cuts easier than others of this variety, because the crescent rolls in rows sort of outline each little portion. It is CRAZY good and I highly suggest it for your next breakfast or brunch meeting. This crescent roll breakfast bake is so easy to make, looks pretty, and feeds a crowd. You gotta try it.
If you’d like to try another of my crescent roll recipes, these strawberry cheese danish should do the trick.
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