This bacon, egg, and cheese crescent roll bake gives you a breakfast packed with flavor.

Published on December 21, 2025

Credit:

Kelsey Hansen

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We reimagined the classic breakfast sandwich trio into a 13x9 crowd-pleaser. Instead of a flaky pastry crust, top the quiche-like BEC base with buttery two-bite crescent rolls. In a little under an hour, you'll have a delicious meal that will start your morning off right.

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Ingredients

  • 1 Tbsp. olive oil

  • 1 medium red bell pepper, chopped (1 cup)

  • 1 small onion, chopped (1/2 cup)

  • 1 lb. bacon strips, crisp-cooked and chopped, or cooked ground pork breakfast sausage

  • 3 cups shredded cheddar-Monterey Jack cheese (12 oz.)

  • 10 eggs, lightly beaten

  • 3/4 cup milk

  • 2 Tbsp. chopped fresh chives

  • 1/2 tsp. salt

  • 1/4 tsp. freshly ground black pepper

  • 1 (8-oz.) pkg. refrigerated crescent rolls

  • 1 thinly sliced green onion (optional)

Directions

  1. Preheat oven to 350°F. Lightly grease a 13x9-inch baking dish. Heat olive oil in a large skillet over medium. Add bell pepper and chopped onion; cook and stir until softened. (Cooked veggies and bacon can be stored together in an airtight container in the refrigerator up to 3 days.)

  2. In a large bowl combine pepper mixture, bacon, 2 cups of the cheese, the eggs, milk, 1 Tbsp. of the chives, salt, and freshly ground black pepper. Pour into the prepared dish. Top with the remaining 1 cup cheese.

  3. Unroll crescent roll dough and separate into perforated triangles. Starting from the narrow tip, cut each triangle into thirds (to form three smaller triangles). Roll up each triangle into mini crescent rolls. Arrange on top of egg mixture.

  4. Bake until eggs are set and an instant-read thermometer inserted into center registers 160°F, 35 to 40 minutes. (Cover casserole with foil the last 10 minutes if needed to prevent rolls from getting too brown.) Top with remaining 1 Tbsp. chives and green onion if you like. Serves 12.