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Cozy Overnight Crescent Roll Egg Casserole with Bacon & Brie

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A comforting and easy make-ahead breakfast casserole featuring flaky crescent rolls, creamy brie, crispy bacon, and fluffy eggs. Perfect for busy mornings and brunch gatherings.

Ingredients

Scale
  • 1 (8 oz / 227 g) can refrigerated crescent roll dough
  • 8 large eggs, room temperature
  • 1 cup (240 ml) whole milk or half-and-half
  • 6 slices bacon, cooked crispy and chopped
  • 6 oz (170 g) brie cheese, rind removed and sliced thin
  • 1 cup (100 g) shredded sharp cheddar or Gruyère cheese
  • 2 stalks green onions, thinly sliced
  • Salt to taste (about 1 teaspoon kosher salt recommended)
  • Black pepper to taste (about ½ teaspoon freshly cracked)
  • ½ teaspoon garlic powder (optional)

Instructions

  1. Cook 6 slices of bacon in a nonstick skillet over medium heat until crispy, about 8-10 minutes. Drain on paper towels and chop into bite-size pieces. Save 1 teaspoon bacon fat to brush on crescent rolls if desired.
  2. Preheat oven to 350°F (175°C).
  3. Unroll crescent dough and press evenly into the bottom of a greased 9×13-inch baking dish. Pinch seams together to form a solid crust.
  4. In a large bowl, whisk 8 eggs with 1 cup milk until combined and slightly frothy. Season with garlic powder, salt, and pepper.
  5. Sprinkle half the chopped bacon evenly over the crescent dough. Layer 3 oz sliced brie over the bacon. Pour half the egg mixture over the layers.
  6. Sprinkle half the shredded cheese and green onions over the egg mixture.
  7. Repeat layering with remaining bacon, brie, and pour remaining egg mixture on top. Finish with remaining shredded cheese and green onions.
  8. Cover the baking dish tightly with foil or plastic wrap and refrigerate for at least 6 hours or overnight.
  9. Remove casserole from fridge 20 minutes before baking to take the chill off.
  10. Bake uncovered at 350°F (175°C) for 45-50 minutes until top is golden brown and a knife inserted in the center comes out clean. Tent with foil if browning too fast.
  11. Let casserole rest for 10 minutes before slicing and serving.

Notes

Do not overbeat eggs to avoid rubbery texture. Use room temperature eggs and milk for smooth custard. Cook bacon until crispy to prevent sogginess. Pinch crescent roll seams tightly to avoid leaking. Let casserole rest before slicing for easier serving. Remove from fridge 20 minutes before baking to ensure even cooking.

Nutrition

Keywords: overnight casserole, breakfast casserole, crescent roll casserole, bacon and brie, brunch recipe, easy breakfast, make-ahead breakfast

Find it online: https://twirltaste.com/cozy-overnight-crescent-roll-egg-casserole-with-bacon-and-brie-recipe/