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Bacon and Egg Breakfast Casserole

Honey-Lime Fruit Salad and Blueberry Muffins
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Ingredients

  • 1 (8-oz) can refrigerated crescent rolls
  • 10 slices bacon, chopped
  • 1 (30-oz) bag frozen shredded hash browns, thawed
  • 1 cup shredded sharp Cheddar cheese
  • 4 large eggs
  • ½ cup milk
  • 1 tsp dried basil
  • ½ tsp salt
  • ½ tsp pepper

Instructions

  1. Preheat oven to 375°F. Unroll crescent roll dough, and press into bottom and ½-inch up sides of an 11 - x 7-inch baking dish. Bake 5 minutes.
  2. Meanwhile, cook bacon in a skillet over medium heat until crisp. Drain well, and sprinkle over partially baked crust. Spread hash browns and cheese over bacon.
  3. Whisk together eggs, milk, basil, salt, and pepper in a bowl until blended; pour over cheese.
  4. Bake 35 to 45 minutes or until center is set.



Side Dish Ingredients

  • 2 Tbsp lime juice
  • 2 Tbsp honey
  • 1 (16-oz) pkg strawberries, sliced
  • 1 honeydew, peeled and cubed
  • 1 pineapple, peeled, cored, and cubed
  • 1 (6.5-oz) pkg blueberry muffin mix

Side Dish Instructions

  1. Whisk together juice and honey in a large bowl. Add fruit; toss.
  2. Bake muffins according to package directions.

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