Ingredients:

  • 2 cans (8 oz each) refrigerated crescent rolls (about 450 g)
  • 8 large eggs (≈ 400 g)
  • 1 cup whole milk (≈ 240 ml)
  • 1 teaspoon salt (≈ 5 g)
  • ½ teaspoon black pepper (≈ 2 g)
  • 1 cup shredded cheddar cheese (≈ 113 g)
  • 1 cup cooked breakfast sausage or bacon, crumbled (≈ 150 g)
  • ½ cup diced bell pepper (≈ 75 g; optional)
  • ½ cup diced onion (≈ 75 g; optional)

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. Lightly grease the 9x13-inch baking dish with cooking spray or butter.
  3. Unroll the crescent rolls and lay them out in the baking dish, pressing the seams to seal and create an even layer.
  4. In a skillet over medium heat, cook the sausage or bacon until browned. If using, add diced bell pepper and onion; sauté until softened.
  5. In a mixing bowl, whisk together eggs, milk, salt, and pepper.
  6. Scatter the cooked meat and vegetables evenly over the crescent rolls. Pour the egg mixture over the top and sprinkle with cheese.
  7. Bake in the preheated oven for 30-35 minutes, or until the eggs are set and the top is golden brown.
  8. Let the casserole cool for 5-10 minutes before slicing.
  9. Cut into squares and serve warm.