Description
A comforting, buttery breakfast casserole combining crescent rolls, cream cheese, and a cheesy egg custard. Perfect for quick mornings or gatherings, this versatile dish is customizable and baked to golden perfection.
Ingredients
2 cans crescent roll dough (refrigerated)
8 oz cream cheese (softened)
6 large eggs
1 cup whole milk (or non-dairy alternative)
1 cup shredded cheese (cheddar, mozzarella, or pepper jack)
8 oz vegetarian sausage or crumbled tofu (optional)
1 jalapeño, finely chopped (optional)
2 tbsp chopped parsley (fresh or freeze-dried)
Salt and black pepper to taste
Instructions
Preheat oven to 375°F (190°C). Unroll crescent roll dough and press into a 13×9-inch greased baking dish.
Mix cream cheese in a bowl until smooth. Whisk in eggs, milk, salt, black pepper, and chopped parsley.
Stir in shredded cheese and optional jalapeño. Pour the custard mixture over the dough in the dish.
Sprinkle vegetarian sausage or tofu (if using) evenly over the top. Bake for 35–40 minutes until golden and bubbly.
Let cool slightly before slicing and serving.
Notes
Ensure ham is omitted (pork-free recipe). Use vegan cream cheese and non-dairy milk for dairy-free option.
Crescent rolls can be substituted with store-bought biscuit dough if preferred.
Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15
- Cook Time: 35
- Category: Breakfast
- Method: Baking
- Cuisine: American Comfort Food
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 2g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 8g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 35mg