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Easter Breakfast Bake

Name: Easter Breakfast Bake
Prep time: 10 min
Total time: 1 h
Yield: 6
Ingredients: 2 tablespoons of unsalted butter, divided; 1 (8oz) can of Pillsbury Grands! Crescent Rolls; 4 slices of dry cured bacon, thinly sliced; 2 cups leek, halved and thinly sliced; 2 garlic cloves, minced; 6 large eggs; ½ cup heavy whipping cream; 1 tablespoon thyme leaves; ¼ cup parsley leaves, finely chopped; 1 cup gruyere cheese, grated; 1 teaspoon kosher salt; 1 teaspoon ground black pepper

Prep 10 min
Total 60 min
Servings 6

February 7, 2020

Ingredients

2 tablespoons of unsalted butter, divided
1 (8oz) can of Pillsbury Grands! Crescent Rolls
4 slices of dry cured bacon, thinly sliced
2 cups leek, halved and thinly sliced
2 garlic cloves, minced
6 large eggs
½ cup heavy whipping cream
1 tablespoon thyme leaves
¼ cup parsley leaves, finely chopped
1 cup gruyere cheese, grated
1 teaspoon kosher salt
1 teaspoon ground black pepper

Steps

1

Preheat the oven to 350F. Grease a 9 x 13-inch baking dish with 1 tablespoon of butter.
2

Slice the log of crescent rolls into 12 rounds and place in an even layer in the baking dish.
3

In a pan, fry the bacon bits until golden, about 4 minutes. Add the remaining butter, leek and garlic until softened, about 5 minutes.
4

In a large bowl, whisk the eggs, cream, thyme, parsley, cheese, salt and pepper. Add the leek and bacon mixture and mix well. Pour over the crescent rolls and bake for 35-40 minutes until puffed and golden.