Bacon and Egg Breakfast Casserole
Honey-Lime Fruit Salad and Blueberry Muffins
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
- 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.
- 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.
- Whisk together eggs, milk, basil, salt, and pepper in a bowl until blended; pour over cheese.
- Bake 35 to 45 minutes or until center is set.
Side Dish Ingredients
- 1 Tbsp lime juice
- 1 Tbsp honey
- ½ (16-oz) pkg strawberries, sliced
- 1 cup cubed honeydew
- 1 cup cubed pineapple
- 1 (6.5-oz) pkg blueberry muffin mix
Side Dish Instructions
- Whisk together juice and honey in a large bowl. Add fruit; toss.
- Bake muffins according to package directions.
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