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Easter Breakfast Bake

easter breakfast bake
Easter Breakfast Bake
  • Prep 10 min
  • Total 60 min
  • Servings 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

Steps

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  • 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.
 

Nutrition Information

No nutrition information available for this recipe

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