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.