Crescent Roll Breakfast Bake with Egg and Bacon

Name: Crescent Roll Breakfast Bake with Egg and Bacon
Prep time: 20 min
Cook time: 53 min
Total time: 1 h 13 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 tsp (5 g) unsalted butter, softened, for greasing the dish; 16 oz (2 cans, 8 oz each) (452 g) refrigerated crescent roll dough, cold, left rolled in the cans until ready to use; 12 oz (340 g) thick-cut bacon, cut crosswise into ½-inch pieces; 2 cups (about 8 oz) (225 g) sharp cheddar cheese, coarsely shredded; 2 tbsp (6 g) fresh chives, thinly sliced (optional); 8 large (400 g) large eggs, at room temperature if possible; ¾ cup (180 ml) whole milk; 1 tsp (5 g) Dijon mustard; ¼ tsp (1½ g) kosher salt, the bacon and cheese are salty, so go light; ¼ tsp (½ g) black pepper, freshly ground

From the MyKitchenBank Kitchen

A flaky crescent roll crust is par-baked so it stays crisp, then filled with crispy bacon, sharp cheddar and a creamy egg custard. It's an easy make-and-serve breakfast for a crowd, and it slices cleanly into squares.

Prep: 20 min
Cook: 53 min
Wait: 10 min
Total: 1 hr 23 min
Makes: 1 (9×13-inch) bake, 8 generous squares

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Ingredients

8 servings

1 tsp (5 g) unsalted butter, softened, for greasing the dish
For the crust
16 oz (2 cans, 8 oz each) (452 g) refrigerated crescent roll dough, cold, left rolled in the cans until ready to use
For the filling
12 oz (340 g) thick-cut bacon, cut crosswise into ½-inch pieces
2 cups (about 8 oz) (225 g) sharp cheddar cheese, coarsely shredded
2 tbsp (6 g) fresh chives, thinly sliced (optional)
For the egg custard
8 large (400 g) large eggs, at room temperature if possible
¾ cup (180 ml) whole milk
1 tsp (5 g) Dijon mustard
¼ tsp (1.5 g) kosher salt, the bacon and cheese are salty, so go light
¼ tsp (0.5 g) black pepper, freshly ground

Equipment (6)

9×13-inch (23×33 cm) baking dish
Large skillet (12-inch / 30 cm)
Paper towels and a plate
Large mixing bowl and whisk
Box grater
Instant-read thermometer

Steps

Before you start

Keep the crescent dough refrigerated until you're ready to press it out. Warm dough gets sticky and tears.
Shred the cheddar from a block if you can. Pre-shredded cheese has anti-caking coating and melts less smoothly.
Read the timing: the crust par-bakes while you whisk the custard, so have the egg mixture ingredients ready before the oven goes in.
Position an oven rack in the center and preheat to 375°F (190°C).

1
Preheat and greaseOven 375°F / 190°C
- Position a rack in the center of the oven and heat to 375°F (190°C).
- Rub the softened butter over the bottom and about 1 inch up the sides of a 9×13-inch (23×33 cm) baking dish.
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Ready when: Dish bottom and lower sides look evenly glossy with butter.
2
Crisp the bacon
- Put the chopped bacon in a cold 12-inch (30 cm) skillet and set over medium heat.
- Cook, stirring every 2 minutes, for 10 to 12 minutes, until the fat has rendered and the pieces are browned and crisp at the edges.
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Ready when: Pieces are deep golden-brown, firm, and no longer rubbery.
Tip: Starting in a cold pan renders the fat gently so the bacon crisps without burning.
3
Drain the bacon
- Use a slotted spoon to move the bacon onto a plate lined with a double layer of paper towels.
- Blot the top with another towel and let it cool while you prepare the crust.
- Discard the fat or save it for another use.
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Ready when: Bacon looks dry on the surface, not greasy.
Tip: Greasy bacon makes the crust soggy, so don't skip blotting.
4
Press out the crust
- Unroll both cans of crescent dough.
- If using triangles, lay them side by side across the dish with the points toward the center.
- Press the dough over the bottom and about ½ inch up the sides, pinching all perforations and seams together so there are no gaps.
- If using sheets, lay both in the dish, trimming and patching to cover the bottom.
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Ready when: The dough forms one continuous layer with no visible holes or open seams.
Tip: Gaps let the egg seep underneath and make the crust gummy.
5
Par-bake the crustOven 375°F / 190°C
- Bake the crust at 375°F (190°C) on the center rack for 10 minutes, until it looks set and just starting to turn pale gold.
- It will puff slightly; gently press back any large bubbles with the back of a spoon when you remove it.
- Leave the oven on.
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Ready when: Surface is dry, set and lightly golden; no raw, shiny dough remains.
Tip: Make the custard in the next step while the crust bakes.
6
Whisk the custard
- In a large bowl, whisk the eggs, milk, Dijon, salt and pepper for about 30 seconds, until the mixture is a uniform pale yellow with no streaks of white and no clumps of mustard.
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Ready when: Mixture is smooth, evenly yellow and slightly frothy.
7
Fill the crust
- Sprinkle the cooled bacon evenly over the hot par-baked crust, then scatter 1½ cups of the cheddar on top.
- Slowly pour the egg mixture over, going all the way to the edges.
- Sprinkle the remaining ½ cup cheddar and the chives, if using, on top.
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Ready when: Egg just covers the filling and reaches the corners of the dish.
Tip: Set the dish on the oven rack first, then pour, to avoid spilling while carrying it.
8
Bake until setOven 375°F / 190°C
- Bake at 375°F (190°C) for 25 to 30 minutes.
- The bake is done when the top is puffed and golden brown, the crust edges are deep golden, and the center no longer jiggles when you gently shake the dish.
- A thermometer in the center should read 160°F (71°C).
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Ready when: Center is set with no liquid egg, and an instant-read thermometer reads 160°F (71°C).
Tip: If the top browns before the center sets, tent loosely with foil.
9
Rest before cutting
- Move the dish to a wire rack and let it rest for 10 minutes.
- The bake will deflate slightly and the custard firms up so it slices neatly.
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Ready when: No liquid pools when you press a knife into the center.
10
Slice and serve
- Run a thin knife around the edges, then cut into 8 squares (2 × 4).
- Lift out with a spatula and serve warm.
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Ready when: Squares lift out cleanly with a crisp bottom crust.

Good to know

Tips

Par-baking the crust and blotting the bacon are the two keys to avoiding a soggy bottom.
Don't overbake. Once the center hits 160°F (71°C), take it out, because overcooked egg turns rubbery and weepy.
Pour the custard slowly and in a circle so the bacon and cheese stay evenly distributed.
Add a pinch of smoked paprika or a few red pepper flakes to the egg mixture for gentle heat.

Make ahead

"Cook and chop the bacon and shred the cheese up to 2 days ahead and refrigerate separately. The fully baked bake can also be made a day ahead, cooled, covered and refrigerated, then reheated. Don't assemble the unbaked custard in the crust ahead of time, as the crust turns soggy."

Storage & reheating

Room temperature: up to 2 hours after baking. Refrigerator: covered, up to 4 days. Freezer: wrap squares individually and freeze up to 2 months; thaw overnight in the fridge. Reheat squares on a baking sheet at 350°F (175°C) for 10 to 15 minutes (from frozen, 20 to 25 minutes) until hot in the center and the crust is crisp, or microwave 45 to 60 seconds, though the crust will be softer.

Substitutions

thick-cut bacon → cooked breakfast sausage crumbles or diced ham. Use 12 oz (340 g) browned and drained sausage, or about 2 cups diced ham. Ham needs no pre-cooking.
sharp cheddar cheese → Monterey Jack, Colby Jack or Gruyère. Use the same weight. Gruyère gives a nuttier flavor.
whole milk → half-and-half. Makes a richer, softer custard; use the same amount.
fresh chives → thinly sliced scallion greens. Use the same amount for a similar mild onion flavor.