Ingredients
Scale
- For the Crust:
- 2 cans (8 ounces each) refrigerated crescent roll dough (such as Pillsbury)
- 2 tablespoons butter, melted (for brushing, optional but recommended for extra golden crust)
- For the Savory Egg Filling:
- 8 large eggs
- ½ cup milk (whole milk or 2% milk preferred for richness, but any milk will work)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup shredded cheese (cheddar, Monterey Jack, Colby Jack, or a blend – your choice!)
- ½ cup cooked and crumbled breakfast meat (cooked sausage, bacon, ham, or cooked and crumbled vegetarian sausage substitute)
- ½ cup chopped vegetables (optional, but highly recommended for flavor and nutrition – options include: diced bell peppers, onions, spinach, mushrooms, cooked broccoli, or cherry tomatoes halved)
Instructions
- Preheat the Oven and Prepare the Pan: Begin by preheating your oven to 375°F (190°C). While the oven is heating, lightly grease a 9×13 inch baking dish. This step is crucial to prevent the breakfast squares from sticking to the pan and ensures easy removal and serving later on. You can use cooking spray, butter, or oil to grease the dish.
- Prepare the Crescent Roll Crust: Open both cans of crescent roll dough. Unroll one can of dough and gently press the seams together to form a solid sheet. Carefully place this sheet of dough into the bottom of your prepared baking dish. Press the dough evenly across the bottom and slightly up the sides of the dish to create a crust. Repeat this process with the second can of crescent roll dough, overlapping it slightly with the first sheet to cover the entire bottom of the pan. Pinch the seams together where the two sheets meet to create a unified crust base. If desired, lightly brush the crescent roll crust with melted butter. This step adds a beautiful golden color and extra flakiness to the crust after baking.
- Prepare the Savory Egg Mixture: In a large mixing bowl, crack the 8 large eggs. Add the ½ cup of milk, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Whisk all ingredients together vigorously until they are well combined and the mixture is light and slightly frothy. This ensures a smooth and even egg filling.
- Incorporate Cheese, Meat, and Vegetables (Optional but Recommended): Now it’s time to add the delicious fillings to your egg mixture. Stir in the 1 cup of shredded cheese of your choice. Cheddar, Monterey Jack, Colby Jack, or a combination of your favorites all work wonderfully. Next, add the ½ cup of cooked and crumbled breakfast meat. Cooked sausage, bacon, ham, or a vegetarian sausage substitute are all excellent options. If you’re adding vegetables (and we highly recommend it for flavor and nutrition!), stir in the ½ cup of your chosen chopped vegetables. Diced bell peppers, onions, spinach, mushrooms, cooked broccoli florets, or halved cherry tomatoes are all fantastic additions. Ensure all the fillings are evenly distributed throughout the egg mixture.
- Pour the Egg Mixture over the Crust: Carefully pour the prepared egg mixture evenly over the crescent roll crust in the baking dish. Ensure the mixture spreads to all corners and is evenly distributed over the crust.
- Bake to Golden Perfection: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the breakfast squares are golden brown and the egg filling is set. To check for doneness, gently insert a toothpick into the center of the squares. If the toothpick comes out clean, the breakfast squares are fully cooked. The edges of the crescent crust should be nicely browned, and the egg filling should be firm to the touch and no longer jiggly.
- Cool and Serve: Once baked, remove the breakfast squares from the oven and let them cool in the baking dish for about 5-10 minutes before slicing and serving. This cooling period allows the egg filling to set further and makes for easier slicing and serving. Cut the breakfast squares into desired sizes – squares or rectangles – and serve warm.
Nutrition
- Serving Size: one normal portion
- Calories: 250-350