This beautiful casserole uses crescent rolls for the top and the bottom. And that makes it basically a giant breakfast sandwich! It’s an easy way to feed a family for a Sunday cuddled on the couch or a fun holiday brunch! We love it because with just the two of us, it’s kind of an easy meal prep for the week with leftovers.
The weather is getting chilly and football on Sundays starts at 1pm on the east coast, so it’s nice to have a treat for my husband for the game. He absolutely loves this casserole and requests it often which makes my life easier. You can obviously add meat if you choose, but this one is vegetarian. I also have a vegan breakfast casserole recipe too which is similar vibes using crescent roll dough, because that’s accidentally vegan anyways!
I like sriracha with mine but you can certainly use whatever condiments you’d like, or none at all.
Ingredients:
- 2 pkgs crescent roll dough
- Red onion, chopped
- Red pepper, chopped
- 8 eggs
- 8-10oz shredded cheese (I did a mixture of cheddar and pepper jack but any will work)
- Seasonings of your choice (I just do some black pepper, onion powder and garlic powder)
Directions:
- Preheat oven to 375°F
- Sauté onion and pepper
- Mix together the eggs, then add cheese, seasonings, onion and pepper
- Place one pkg crescent roll dough in bottom of 13×9 pan and add the eggy mixture then top with the second tube of crescents
- Bake for about 30 minutes or until brown on top
- Enjoy!
Nails are these cute glow in the dark Halloween nail art stickers from amazon
I also used Insta Dri Raven Midnight Black Polish, Insta Dri Soul Model Purple Polish and Miracle Gel Top Coat from amazon
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