Happy Friday! I hope you all had a wonderful week!
I shared this quick easy recipe to my Instagram story this morning and thought it deserved a permanent place on the blog so that you (or I!) can refer back to it! My sister Audrey made this for my mom’s birthday a few weeks back and we devoured it! It reminds me a lot of the Panera Egg Soufflés! Turns out it’s one of those “no-recipe recipes” and is a great go-to. I had a girlfriend over for an early coffee date so I picked up a tube of dough and had the rest of the ingredients on hand.
I cut the recipe in half and used the rest of the dough for stuffed crescent rolls the next morning (I’ll share those soon!).
Crescent Roll Egg Bake (Cheater Soufflé)
This quick dish hardly needs a recipe and is perfect to throw in the oven before having morning company, or just to jazz up a weekend. You need eggs, a tube of crescent rolls and then can use whatever toppings you have on hand!
- 1 tube crescent roll dough
- 10 eggs
- big splash heavy whipping cream or milk
- 2 handfuls shredded cheese
- 1 handful diced ham, bacon bits, or pre-cooked ground breakfast sausage
- salt & pepper
preheat oven to 350, spray a 9×13 pan with nonstick spray
Roll up crescent rolls like normal and place on bottom of the pan evenly spaced
Whip together eggs, heavy cream, salt & pepper. Add in meat and cheese.
Pour egg mixture over the crescent rolls and top with more shredded cheese.
Bake for about 30 minutes. You want it cooked through but not overdone.
You can adjust this recipe to the number of servings you need. Use half the crescent rolls, and 5 eggs to make it in a smaller pan. Get creative with what you mix in. try feta & spinach, bacon & cheddar – whatever you have on hand!
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