This egg breakfast bake couldn’t be easier or more versatile! It’s so simple and delicious and I make two pans of it and slice and freeze* them for easy morning breakfasts for the boys!
- 1 tube refrigerated crescent rolls
- 8 eggs
- 1/2 cup milk
- Mix-ins (I used 3/4 cup chopped ham and Real Bacon Bits)
- Salt/Pepper to taste
- cooking spray (not pictured)
Begin by preheating your oven to 350°F. In a 13 x 9 pan lightly spray it with cooking spray. Open the crescent roll tube and unroll it and spread the dough across the bottom of the pan being sure to patch any holes in the dough.
Next, I chopped my ham and added it on top of the crescent dough. I also added about 2 tablespoons of Hormel Real Bacon Bits to half the bake. (Michael only wanted ham in his bake this morning?).
Wisk 8 eggs and 1/2 cup of milk in bowl and pour on top of dough and Mix-ins. Sprinkle cheese over top and bake for 25 minutes or until the center is set. I have a hot oven so the 25 minutes does it. When I made this in MN my oven was not hot at all and I had to keep it in there a good 30 minutes. So just keep an eye on it.
Some other Mix-ins I have done in the past are: Diced Green Peppers, Diced Onions, Sausage links (the fully cooked kind), artichokes, carmelized onions, asparagus (raw), sliced Roma tomatoes. (The last 4 mix-ins together are heavenly)
*If freezing, I let them cool in the refrigerator and then slice and package a few slices in freezer bags making sure I push all the air out of the bags. If you put warm slices in the bags and freeze you will have soggy egg bake when you defrost. To serve I either thaw in the fridge if I am really on my game and then microwave for a few seconds or you can microwave the frozen slices in 30 second increments until warm. (which is what normally happens in my house!)
I’d love to hear what mix-ins you add to this recipe! I am always looking for great ideas!