Breakfast Casserole with Pillsbury Crust

I got this recipe from my SIL Heather.  We tried it out for General Conference weekend and it was perfect.  Super easy to put together and baked up quickly.  Even my kids liked it!  Also, with the crust on the bottom, it was able to be cut and it held together really well (as in, you could pick it up and eat it with your hands if you wanted to).  I bought the crescent roll in a package that came in one giant 9"x13" sheet so I didn't have to seal the seams, making it really fast and easy.  I also made this the night before, but kept everything separate (crust laid out in pan and covered in saran wrap, toppings/cheese chopped and in separate bags, all other ingredients mixed in a liquid measuring cup).  It was really easy to dump all ingredients into the pan and bake first thing.


1 can Pillsbury crescent roll 8 eggs 1/2 cup milk 1 tsp dry mustard Salt and Pepper to taste 2 cups of shredded cheese- usually use cheddar 1 cup chopped ham or crumbled breakfast sausage


Heather's instructions: Preheat oven to 425 (edit….original cooking temperature was 425 but the crust gets darker than I would like). Grease a 9 X13 GLASS pan (metal pans cook hotter and crust gets darker faster). Place crescent roll on the bottom of the pan and seal perforations with your fingers. Allow the dough to stretch up the sides of the pan. You want this to seal as well as possible. If not done right- the egg will seep through and cook on the bottom of the pan. This is not necessarily bad- just not as pretty. (ie it has happened to me more than once

Sprinkle chopped ham and shredded cheese over the top of this. Mix the remaining ingredients together to break up the eggs. Pour over the top of ingredients in the pan. Bake for 25-35 minutes or until the eggs are set.


This is just a base- you can add whatever you would like. I like to use swiss cheese and mushrooms. You could add chopped broccoli, green peppers, onions, etc and omit the meat.

Recipe Source: My SIL Heather
Photo Source: Pillsbury