This Crescent Roll Breakfast Bake with bacon, spinach, and eggs is going to be your new favorite breakfast casserole recipe!
I promise after this I will cool it on the breakfast recipes for awhile (except… I just ordered a new waffle iron so who am I actually kidding). It’s just… this is one of those recipes that is just. so. excellent. I couldn’t wait to share it.
Plus I feel like this is savory enough to work as dinner. There’s spinach! And bacon! Crescent Roll Breakfast Bake.
Stay with me.
Last year I made this Christmas Morning Casserole, which you should consider making all 12 months of the year, not just at Christmas. And then maybe 2 years back, I made this Bacon Spinach Breakfast Casserole which, despite the slightly terrifying photographs, remains one of the top recipes on my site.
So I had a fridge full of crescent rolls and decided that the best thing to do would be to marry those two breakfast casserole recipes together.
How to make Breakfast Casserole with Crescent Rolls
Basically, this is too easy to call a recipe.
You’ll need 2 packages of refrigerated crescent rolls. Open each package and carefully tear the crescent rolls along the perforations.
Roll them up according to the package instructions and line them in a 9 X 13 baking dish sprayed with nonstick cooking spray. You will have two rows of eight rolls. When they bake up, they will grow together so just space them evenly and don’t worry if they touch.
Mix together the eggs, milk, cheese, bacon, spinach, pour it over the top.
Can I make Crescent Roll Breakfast Casserole ahead?
I would not assemble this ahead; it’s not the sort of thing that will sit well un-baked overnight.
But! This casserole will keep really well in the fridge [after it’s baked], and it reheats in the oven beautifully.
To reheat, cover with foil and heat at 350°F for 15-20 minutes.
You can also reheat these in single portions in the oven.
You could probably also reheat this in the microwave, but since I am one of those weirdos with no microwave, I can’t vouch.
A casserole you can eat with your hands on the go is also a big win for me.
The layers here are flaky and buttery, the bacon is salty and BACON, the spinach gives it a nice pop of color plus vegetables so you can feel good about having a big slice of carb happiness for breakfast.
The eggs and cheese bring it all together.
Hoping you love this as much as I do!
Also … pouring one out for my favorite coffee mug that has smashed on the floor since this publication.
Need more brunch recipes? I have just the thing (s)!
- These Cheesy Hash Brown Breakfast Sliders are piled high with cheese, onions, eggs and hash browns to make completely amazing little breakfast burgers.
- Perfect for the Breakfast Lover’s in your life! Morning Glory Pancakes are loaded with goodness.
- The Biggest Fattest Fluffiest Popovers are always a win. Serve with Strawberry Butter for a brunch that will wow your guests!
This Crescent Roll Breakfast bake is SO simple! Layers of flaky crescent rolls , bacon, spinach, eggs, and cheese to make your brunch the BEST.
- 2 cans Crescent Rolls
- 7 Eggs
- 1/2 cup Milk
- Salt and Pepper, To taste
- 1 cup Shredded Cheddar Cheese
- 5 slices Cooked Bacon, Excess grease drained and coarsely chopped
- 1 cup Fresh Baby Spinach
- Preheat the oven to 375°F. Spray a 9x13 baking dish with nonstick cooking spray.
- Open the packages of crescent rolls and unroll the dough. Gently tear along the perforations, and roll them up according to package instructions. Line them up in two rows in the bottom of the prepared baking dish.
- In a large bowl, beat together the eggs and milk. Add salt and pepper to taste. Stir in the cheese, bacon, and spinach. Pour the mixture over the unbaked crescent rolls. Shake the pan around a little to evenly distribute the spinach and bacon.
- Bake for 25-30 minutes.
- Serve hot.
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Amount Per Serving: Calories: 242Total Fat: 15gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 145mgSodium: 370mgCarbohydrates: 16gFiber: 1gSugar: 4gProtein: 11g