Bacon and Egg Breakfast Casserole
Ingredients
- 1 (8-oz) can refrigerated crescent rolls
- 10 slices bacon, chopped
- 1 (30-oz) bag frozen shredded hash browns, thawed
- 1 cup shredded 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, pressing perforations to seal. 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.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
467
|
467
|
| Fat (g) | 23 | 23 |
| Sat. Fat (g) | 10 | 10 |
| Protein (g) | 20 | 20 |
| Carb (g) | 44 | 44 |
| Fiber (g) | 3 | 3 |
| Sodium (mg) | 1006 | 1006 |
| T. Sugs (g) | 7 | 7 |
| A. Sugs (g) | 3 | 3 |
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