Universal Breakfast Casserole

 

Breakfast casseroles have been life-savers for me since Bode was born. They are the ultimate way to cook once and eat multiple times throughout the week. It has been fast and convenient for me to reheat a piece for breakfast or lunch. When there isn’t a few minutes to spare, I will even eat it cold!

I named this recipe Universal Breakfast Casserole because you can use the same base and vary your add-ins each time you make it. If variety isn’t your thing, there is no harm in using the same ingredients over and over again.

The base calls for crescent rolls, 12 eggs, 1/2 cup milk, salt and pepper. Look for Immaculate Baking Company crescent rolls at your grocery store–they are a cleaner version of Pillsbury. Locally, I buy them at the Mishawaka Whole Foods.

These are my favorite add-in combinations:

Bacon, cheddar cheese, fresh spinach leaves

Ham, cheddar cheese, fresh spinach leaves

Pepperoni, Italian cheese blend, fresh spinach leaves

If I had to choose my ultimate favorite, I would go with the pepperoni, Italian cheese, and spinach combo. Pepperoni is so unexpected in a breakfast casserole. It’s a little bit naughty and a lot a bit nice. You can take inspiration from my combinations or you can completely customize your own. Basically, you will want to use 1/2-1 lb. meat, 1 cup cheese, and 2 cups fresh spinach leaves. You can also omit the spinach and use 1-2 cups of sturdier vegetables like peppers, onions, mushrooms, or broccoli. Any way you slice it, you’re going to love it.

Universal Breakfast Casserole
Print
Serves: 8
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

INGREDIENTS

  • Base
  • 1 package Immaculate Baking Company crescent rolls
  • 12 eggs
  • 1/2 cup milk
  • salt and pepper, to taste
  • Add-In Combinations
  • 1 lb. bacon, cooked and crumbled
  • 1 cup cheddar cheese, shredded
  • 2 cups fresh spinach leaves
  • or
  • 1/2 lb. ham, diced
  • 1 cup cheddar cheese, shredded
  • 2 cups fresh spinach leaves
  • or
  • 1/2 lb. pepperoni, diced (I like Applegate Farms brand.)
  • 1 cup Italian cheese blend, shredded
  • 2 cups fresh spinach leaves

INSTRUCTIONS

  1. Preheat oven to 375 degrees. Spread crescent rolls on the bottom of a 9x11 greased baking dish. Layer meat and cheese on top of crescent rolls.
  2. In a mixing bowl, beat eggs with a fork. Add milk, salt, and pepper. If using spinach, gently stir spinach into egg mixture until egg coats all of the spinach leaves. Pour egg mixture over meat and cheese.
  3. Bake at 375 degrees for 45 minutes or until a fork inserted comes out clean.

NOTES

You can modify add-ins according to your tastes. If you want to incorporate sturdier vegetables like peppers, onions, broccoli, or mushrooms, place them on top of the crescent rolls with the meat and cheese. Dairy-free: Omit cheese and milk. Add extra meat or vegetable if desired. Gluten-free: Omit crescent roll. Substitute 4 cups dicd or shredded frozen hash browns.
Gina Schade

Gina Schade

Gina is a certified health coach and author of The 90/10 Life Cookbook, and The 90/10 Life Meal Planner. She work with individuals like you to help them incorporate healthy habits into their lives one bite at a time!

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