This is great for Christmas morning or if your kids have sleepovers and you have to feed a lot at once. It's perfect for being able to judge exactly how much you need to make because you cut it in squares just like a pizza. It is a nice alternative to egg casserole.
I also love breakfast for dinner, or lunch...or breakfast.
Preheat oven to 350.
This recipe fits a jelly roll pan; if you want to make a 9x13, just divide the recipe in half.
- 2 Pillsbury seamless crescent roll dough
- 10 eggs
- 1/4 tsp dry mustard (if you have it, it adds flavor, if not no biggie, salt and pepper will do)
- 1 cup milk
- 1/4 tsp salt
- pinch black pepper
- bag of Hormel or Oscar Meyer bacon pieces - sprinkle to cover
- bag of cheddar cheese - sprinkle to cover
Open the dough and press into the pan, making sure it has a little edge up the side of the pan to hold the eggs. Blend the eggs with the milk and dry mustard. ( I use a blender or "magic bullet", it makes it really smooth and easy to pour out into the crust. Pour over the dough and top with bacon and cheese. Careful carrying it to the oven, it is very loose.
If you are afraid of carrying it, you can put it in the oven with the rack out and fill it there and all you have to do is slide it in. Just have your blended eggs, cheese and toppings ready.
Bake at 350 until top is browning and the eggs don't look wet anymore, maybe 20 -25 minutes. It is thinner than a casserole, but still a filling breakfast. Great warmed up the next morning or for lunch.
Extra ideas to make it your own:
add some finely chopped veggies before baking ie., mushroom, green pepper, onion, broccoli ...whatever you like
AFTER baking, top with bruschetta topping...it is awesome this way. (chopped tomato, basil, parm, garlic, salt, olive oil)
...and a partridge in a pear tree ♫
Filed under: Recipes