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Easter Breakfast Bake

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  • Prep 10 min
  • Total 60 min
  • Servings 6
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Feb 7, 2020
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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.

Nutrition Information

No nutrition information available for this recipe
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